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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
Ribeye steak seared in a cast iron skillet and topped with a blue cheese compound butter.
- 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)
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.
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
Really great except for the way it smoked up the entire common area of the house! Coughing. Eyes watering, friends leaving for the bedroom….. but extra delicious!!!! Will do it again!!!!
Oki have a question. How do you not keep the butter from burning and filling your house with smoke on high hear i heated my skillet on high added my butter and olive oil and promptly burned it ? Just confused.
First time I made this it came out perfect second time my house filled up with smoke and the alarms went off, what went wrong? ?
Cooking with cast iron tends to get a little smokey – you did nothing wrong. Try turning down the heat a tad and open the windows before searing.
So simple and one of my favorite recipes for the last year, no need to modify anything, always comes out perfect
Just made this recipe for my husband who’s home from a business training that lasted a month. This was a hit out of the park! He said it was the best steak he has ever had in his life! Made it with shrimp linguine with pesto cream sauce.
Looks so delicious. I don’t really like blue cheese. What can I substitute. I see someone used parmesan, but that doesn’t do it for me.
I may skip the cheese altogether, if I were you, and just use an herb butter instead.
Will look for iron pan and use it! Now, I don’t know why, but I don’t like rosemary. I love the scent, which is all over my garden, but not on beef. What’s a great substitute? Basil, Mint? Thank you!
I would try parsley or tarragon! Mint and basil probably wouldn’t go well with steak.
so good! Don’t think we will grill another steak again, thanks for the tip!
Skillet steak is no mistake, it’s the best way to go!
Your recipe is spot on
It’s a world class steak! I’ve been doing this for a few years and have been told by world travelers that they are embarrassed about how much they’ve paid for steaks that weren’t as good as mine. I primarily use a charcoal grill with cast iron plate over the coals but any heat source using this method will produce great results. Season the steak to your preference. I have a method for making steaks more tender but that’s for another post.