Marry This Pan-Fried Ribeye Steak is a juicy and savory recipe, which is made with a simple lemon-pepper seasoning and a rich butter baste. It’s the perfect steakhouse dinner, a classic, foolproof method for a restaurant-quality steak at home, ready in just 15 minutes.
Jump to RecipePan-Fried Ribeye Steak Ingredients
A simple list for a classic, flavor-packed steak dinner.
- 2 (8-oz.) ribeye steaks, about 1-inch thick
- 1 Tbsp. Lawry’s Seasoning Salt
- 3 Tbsp. lemon and pepper seasoning
- 1 tsp. kosher salt
- Freshly ground black pepper, to taste
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- For Serving: Mashed potatoes and a side salad
How To Make Pan-Fried Ribeye Steak
A step-by-step guide to the perfect, juicy, pan-seared steak.
- Prep the Steak and Skillet: Take the steaks out of the refrigerator about 30 minutes before cooking to let them come to room temperature. Pat them completely dry with paper towels. In a small bowl, combine the seasoning salt, lemon-pepper seasoning, and kosher salt with a generous amount of black pepper.
- Season Generously: Rub this seasoning mixture all over both sides of the steaks.
- Sear the Steaks: Heat a large skillet (cast-iron is ideal) over medium-high heat until it is very hot. Add the olive oil and butter. Once the butter has melted and is beginning to brown and sizzle, use tongs to place the steaks in the hot pan.
- Cook to Perfection: Cook for about 2 minutes on the first side to get a beautiful, deep-brown crust. Flip the steaks, then immediately turn the heat down to medium-low to finish cooking. For a perfect medium-rare, cook for another 2 to 3 minutes.
- Rest and Serve: Transfer the steaks to a cutting board, cover them loosely with foil, and let them rest for at least 5-10 minutes. This is a crucial step. You can slice the steaks for a nice presentation and drizzle them with the buttery pan sauce before serving with mashed potatoes and a salad.
Recipe Tips
For a perfect, restaurant-quality steak every time.
- How to get a perfect steakhouse crust? The secrets are a dry steak and a very hot pan. Patting the steak completely dry with paper towels before seasoning is essential. A screaming-hot cast-iron skillet will create the best, most even, deep-brown crust (the Maillard reaction).
- How do I know when my steak is done? The cooking times are a great guide for a 1-inch steak. However, the most accurate method is to use a meat thermometer. For medium-rare, you are looking for an internal temperature of 130-135°F (55-57°C).
- Why do I have to rest the steak? This is the single most important step for a juicy steak. Resting allows the juices, which have been pushed to the center of the meat during the high-heat cooking, to relax and redistribute throughout the steak. If you slice it too soon, all those delicious juices will run out onto your cutting board.
- Can I use a different cut of steak? Yes, this pan-frying method is perfect for other well-marbled, quick-cooking steaks like a New York strip, a T-bone, or a thick-cut sirloin.
What To Serve With Pan-Fried Ribeye Steak
Classic steakhouse sides to complete your meal.
A perfectly cooked ribeye is a classic for a reason. It pairs beautifully with:
- Creamy mashed potatoes or a loaded baked potato
- A simple wedge salad with blue cheese dressing
- Sautéed mushrooms and onions
- A full-bodied red wine, like a Cabernet Sauvignon or a Malbec
How To Store Leftover Steak
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- How to Use Leftovers: Leftover steak is fantastic for making steak and eggs for breakfast, a hearty steak salad for lunch, or delicious steak tacos for dinner.
Pan-Fried Ribeye Steak Nutrition Facts
An estimated guide per steak.
- Calories: 650 kcal
- Carbohydrates: 5 g
- Protein: 45 g
- Fat: 50 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While you can use any heavy-bottomed skillet, a cast-iron skillet is highly recommended. It gets incredibly hot and retains its heat exceptionally well, which is the key to achieving a perfect, edge-to-edge crust on your steak.
Yes! For an extra layer of flavor, you can add a few smashed garlic cloves and a sprig of fresh rosemary or thyme to the pan with the butter. As the steak cooks, you can spoon the infused butter over the top (this is called “butter-basting”).
You didn’t do anything wrong! Searing a steak properly at high heat will produce some smoke. Make sure your kitchen is well-ventilated by turning on your exhaust fan and opening a window if necessary.
Try More Recipes:
- Sour Cream and Onion Deviled Eggs Recipe
- French Onion Dip Recipe
- Lemon-Thyme Sheet-Pan Chicken and Potatoes Recipe
Pan-Fried Ribeye Steak Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings10
minutes5
minutes650
kcalA simple, foolproof guide to cooking the perfect pan-fried ribeye steak with a deep, flavorful crust and a juicy medium-rare center, all ready in under 15 minutes.
Ingredients
2 (8-oz.) ribeye steaks, 1-inch thick
1 Tbsp. Lawry’s seasoning salt
3 Tbsp. lemon and pepper seasoning
1 tsp. kosher salt
Freshly ground black pepper
1 Tbsp. olive oil
1 Tbsp. butter
Directions
- Let the steaks come to room temperature for 30 minutes. Pat them completely dry.
- Combine the seasoning salt, lemon-pepper, and kosher salt. Rub this mixture generously all over both sides of the steaks.
- Heat a large cast-iron skillet over medium-high heat until very hot. Add the oil and butter.
- Once the butter is sizzling, place the steaks in the pan. Sear for 2 minutes on the first side without moving them.
- Flip the steaks, then immediately reduce the heat to medium-low. Cook for another 2-3 minutes for medium-rare.
- Transfer the steaks to a cutting board, cover loosely with foil, and let them rest for 5-10 minutes.
- Slice against the grain and serve, drizzling any pan juices over the top.
Notes
- A very hot cast-iron skillet is the secret to a perfect steakhouse-quality crust.
- Letting the steak rest before slicing is the most crucial step for ensuring a juicy result.
- For a different flavor profile, add a smashed garlic clove and a sprig of rosemary to the pan with the butter.
- Use a meat thermometer for guaranteed perfect doneness (130-135°F for medium-rare).
