Delicious Pan-Seared Ribeye Steak on the Stovetop

by Charlie
Published: Last Updated on
Delicious Pan-Seared Ribeye Steak on the Stovetop

If you are familiar with cooking a delicious and juicy ribeye on the grill, then this method is a perfect alternative.

It all started when I purchased two aged 16 oz. bone-in ribeyes with the intention of cooking these wonderful meats on my stovetop – a cooking method that I have never done before.

With some simple seasoning, high heat and a butter baste, I may never cook a ribeye steak any other way ever again!

Best Marinade for Ribeye Steak on Stovetop

Since these ribeye steaks were purchased only a couple of hours before cooking, I wanted to marinate them as soon as possible. I used a basic seasoning as I didn’t want to overwhelm a cut of meat that is already very juicy from the marbleization (fat in the steak).

Ribeye Steak Seasoning Ingredients

  • Worcestershire sauce – A unique sauce that is a combination of flavors including vinegar, molasses, anchovies, garlic, tamarind extract, chili pepper extract, sugar and salt
  • Garlic powder – Can also used minced garlic
  • Parslay – Fresh or dried (fresh is always preferred if you have)
  • Salt – Himalayan salt is my personal favorite. As a general rule, try to use a kosher salt as the larger crystal size allows for prime absorption in the ribeye meat’s outer layer

Be sure to allow for the steak seasoning to soak in the meat for several hours prior to cooking. The longer that the meat has to absorb the seasoning, the better!

How to Cook Ribeye Steak on the Stovetop

Step 1: Heat Up the Skillet/Pan on High

Turn on the exhaust fan and let the pan heat up. It is so important for your skillet/pan to get VERY hot prior to placing the meat on the stove. The high heat will yield the best results and will help create that pan-seared taste that so many love.

As the pan is heating up, take out some butter and a heat-resistant spoon, which will be used to butter baste the steak as it cooks.

Step 2: Place the Ribeye Steak on the Hot Pan/Skillet

Once the pan/skillet has been heated, it is now time to place the ribeye steak on hot pan. Initially, the steak may ‘sizzle’ as the juices from your marinade come in contact with heat. Allow for the juices to settle before adding some butter.

Using a larger pan makes the process a lot easier and creates less splattering of the juices. The larger pan is also easier to navigate when flipping over the large steak.

Step 3: Allow the Ribeye Steak to Cook for 3-4 Minutes on Each Side

As tempting as it might be, try not to continuously touch and move the steak. By letting the steak sit in the pan, a tasty brown crust will develop. As the steak cooks, the meat will release easy from the pan (the meat won’t stick!).

Cook the steak for ~3-4 minutes on each side for a medium-rare temperature. ~4-5 minutes is a more appropriate cook time if the desired temperate is medium.

Step 4: Final 2 Minutes of Cooking – Baste with Butter

After the steak has already been flipped, you are only a few minutes away from cooking a masterpiece. During the final 2 minutes, baste the meat with butter.

Drop 2 tablespoons of butter in the pan and allow for it to quickly melt. Turn the pan so the melted buttery juices flow to one side, and use a spoon to continuously scoop the butter and pour over the meat.

Not only will a butter baste enhance the flavor, but the steak will continue to cook from the hot butter.

Step 5: Ready to Serve

Once the steak it done cooking, move the steak to your desired plate or dish that you wish to serve the meat. Allow the steak to rest for a few minutes prior to serving. You can cover the meat with some aluminum foil.

Delicious Pan-Seared Ribeye Steak on the Stovetop

Pan-Seared Ribeye Steak on the Stovetop

Serves: 2-4 Prep Time: Cooking Time:
Nutrition facts: 520 calories 20 grams fat
Rating: 4.8/5
( 12 voted )

Ingredients

  • 2 (16-oz) Ribeye Steaks around 1-1/2-inches thick
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Butter
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Himalayan or Kosher salt
  • 1/2 teaspoon Fresh Parsley

Instructions

Step 1: Heat Up the Skillet/Pan on High

Turn on the exhaust fan and let the pan heat up. It is so important for your skillet/pan to get VERY hot prior to placing the meat on the stove. The high heat will yield the best results and will help create that pan-seared taste that so many love.

As the pan is heating up, take out some butter and a heat-resistant spoon, which will be used to butter baste the steak as it cooks.

Step 2: Place the Ribeye Steak on the Hot Pan/Skillet

Once the pan/skillet has been heated, it is now time to place the ribeye steak on hot pan. Initially, the steak may 'sizzle' as the juices from your marinade come in contact with heat. Allow for the juices to settle before adding some butter.

Using a larger pan makes the process a lot easier and creates less splattering of the juices. The larger pan is also easier to navigate when flipping over the large steak.

Step 3: Allow the Ribeye Steak to Cook for 3-4 Minutes on Each Side

As tempting as it might be, try not to continuously touch and move the steak. By letting the steak sit in the pan, a tasty brown crust with develop. As the steak cooks, the meat will release easy from the pan (the meat won't stick!).

Cook the steak for ~3-4 minutes on each side for a medium-rare temperature. ~4-5 minutes is a more appropriate cook time if the desired temperate is medium.

Step 4: Final 2 Minutes of Cooking - Baste with Butter

After the steak has already been flipped, you are only a few minutes away from cooking a masterpiece. During the final 2 minutes, baste the meat with butter.

Drop 2 tablespoons of butter in the pan and allow for it to quickly melt. Turn the pan so the melted buttery juices flow to one side, and use a spoon to continuously scoop the butter and pour over the meat.

Not only will a butter baste enhance the flavor, but the steak will continue to cook from the hot butter.

Step 5: Ready to Serve

Once the steak it done cooking, move the steak to your desired plate or dish that you wish to serve the meat. Allow the steak to rest for a few minutes prior to serving. You can cover the meat with some aluminum foil.

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