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The pan-seared ribeye steak has loads of flavor. The ribeye, also known as the Delmonico or cowboy steak, tends to be a fattier cut with marbling throughout. The fat contributes to the flavor and juiciness, making it the most flavorful cut of beef I’ve prepared so far. Always buy bone-in ribeye—the bone adds flavor and contains the juices when cooking.
Blue Cheese Compound Butter
The blue cheese compound butter is easy to prepare and out of this world. Garlic, butter, and crumbled blue cheese melted together for the perfect steak finish. It really is phenomenal and totally makes this ribeye steak recipe.
Simply mash in blue cheese and garlic into soft, room temp butter. Reform into a rolled log and refrigerate.
The Best Way To Cook Ribeye Steak
I’ve said it once so I’ll say it again. The only way to prepare steak is in a cast iron skillet. The secret lies in combining pan-searing on the stove in a cast-iron skillet with an oven finish. This gives your steak a caramelized outside with a juicy tender inside that is cooked evenly throughout.
Cooking the ribeye in the oven is better at providing indirect heat while searing gives you the grilled and slightly charred edge. The other major advantage is you can the steak cook within flavors such as garlic, butter, or fresh herbs. You can’t do this on a grill.
Watch How to Cook The Perfect Steak
Temperature For Steak
| Doneness | Temperature Range | Oven Duration |
|---|---|---|
| Very Rare/rare | 120° F to 125° F | 4 minutes |
| Medium rare | 125° F to 130° F | 5-6 minutes |
| Medium | 135° F to 140° F | 6-7 minutes |
| Medium well | 145° F to 150° F | 8-9 minutes |
| Well done | 160° F and above | 10+ minutes |
Note: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Let Steaks Rest
The final most important step, let the steak rest for 5-7 minutes before cutting into it. Anthony Bourdain once said the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time.
Today, you are the steak expert. Pan searing is the easiest and most consistent way to prepare steak. If you stick to cook times and monitor temperature carefully, your steak will always come out perfect.
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Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 1 1x
- Category: Dinner
- Cuisine: American
Description
Ribeye steak seared in a cast iron skillet and topped with a blue cheese compound butter.
Ingredients
- 1 20-ounce bone-in ribeye steak, about 1 inch thick
- 1 tablespoon canola oil
- salt and pepper to taste
Blue Cheese Butter
- 3 tablespoons butter, softened
- 1 small clove garlic, minced
- 2 tablespoons crumbled blue cheese
- 1/2 sprig fresh minced rosemary (1 teaspoon)
Instructions
For the blue cheese butter
- Using a fork, mash in and combine blue cheese, garlic, butter, and rosemary in a small bowl. Mix until fully incorporated. Place in the refrigerator for about 10-15 minutes and remove 5 minutes before serving.
For the ribeye
- Preheat the oven to 415°F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.
- Add oil to an oven-safe cast iron skillet and turn up high, allowing the skillet to become hot first. Place the ribeye face down and sear undisturbed for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. This will give your steak a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 20-24 ounce bone-in ribeye that is roughly 1 inch thick. Transfer ribeye from the skillet and set on a plate, top with a spoonful of blue cheese butter, and let rest for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
Notes
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
Keywords: ribeye steak recipe, how to cook ribeye steak in the oven
Thanks, this is a great, simple and delicious recipe! Didn’t have blue cheese so used fresh feta with rosemary + other herbs from garden, also tasty. Husband a fan too.
★★★★★
Fantastic! Our ribeye was so delicious n juicy
My wife n I both like blue cheese, we enjoy grilling, along with a glass of Merlot.
Will share this recipe w/ family n friends
Awesome Clark! A nice red will never disappoint with a swagger method steak!
I’ve used your method twice, and I can honestly say I see no need for ever grilling a steak again. All of your timing and techniques are on point. Thanks for sharing!
★★★★★
Thanks Brianna, you’re welcome!
When you say a half a stick of butter do you mean a whole stick of butter which is a half a cup? Or did you mean a half a stick?
Thanks,
Pam
Half a stick of butter.
One of the best I’ve had wife allergic to bleu cheese used Parmesan worked well thx
★★★★★
Awesome – glad to know parmesan works as well.
Why won’t it print ? Recipes from other sites print but not this one. No technical problems on my end
Did you try printing this page? https://kitchenswagger.com/easyrecipe-print/2969-0/ It won’t print on click, it just shows a printer ready version. Press print from the link above using your browser.
We love this recipe. It is actually quick and easy. We have been using smaller steaks and cutting the time on the stove top to a minute thirty seconds. To make it surf and turf, we have been smoking crab legs. One day we might try some vegetables, too. Okay, probably not vegetables. Thanks for such an easy, quick, awesome steak recipe.
★★★★★
Great idea – we’ve made the filet recipe with lobster tails for surf and turf. Awesome combo! Thanks for the note and I’ll support your no vegetables clause.
I bought a small cast iron skillet with ridges. I soaked my ribeye in oil, garlic, salt and pepper. When I grilled it on top of the stove it came out perfectly ! Best steak I’ve ever made !
Wow that sounds delicious. I’m not huge on overpowering marinades for steaks but that sounds like just the right touch ??
Did you marinate for a couple hours before searing?
I personally don’t marinate any of my steaks (except steak tips). I prefer the natural herbs and flavors. Salt and pepper is all I use aside from the blue cheese butter in this recipe.
I came across your website last week and it inspired me to buy a cast iron grill. I just finished making the rib eye steak and absolutely loved your recipe! The color inside came out a perfect medium-rare. I just wanted to say thank you and looking forward to experiencing more of your recipes.
Awesome Gary – Glad it worked out well for you. You are going to love your cast iron skillet. It’s such a great tool to have in the kitchen. Thanks for dropping in.
Made it for my 13 yr old son and he loved it!!!!
Best recipe yet!!!
Thanks!!!
★★★★★
Awesome!