Cast Iron Skillet Ribeye Steak

5 from 1 vote

How to pan-sear a ribeye steak to perfection in a matter of minutes with a few simple ingredients.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: American

Servings: people

Calories: 606kcal

Author: Helen

Remove the steaks from the fridge 1 hour to 1.5 hours before cooking to allow them to reach room temperature.
Set your frying pan to its highest heat.
Rub each steak with oil and season generously with smoked salt and pepper on both sides. (Note 3)
Cook for 2 to 4 minutes on each side depending on the thickness of each steak.
Use your finger or a meat thermometer to check if the steak is cooked to your liking. (Note 4)
Turn the heat down to medium, add the butter and the thyme to the pan and continue to cook for 1-2 minutes, turning halfway. Use a spoon to baste the steaks with the melted thyme butter.
Cover the steak with foil and rest for 10 minutes. (Note 5)

Steak: Approx. 250g (or 9oz) per person, but steak sizes vary so you might need to adjust the seasoning for a larger or smaller steak.
Oil: Use a neutral oil with a high burn point like groundnut or vegetable oil. Do not use olive oil. It will burn with the high temperature required for cooking steak.
Salt: Be generous here and don't worry too much about over-seasoning. It may seem like a lot of salt but it will stay on the outside of the steak and most of it will come off during the cooking process. The exact amount of seasoning you need will depend on the size of the steak. Scroll up to see a photo of how the steak should look when seasoned.
Checking doneness: Scroll up for more details on how to do this
Resting the steak: If blood comes out when you cut into the steak it is not fully rested

Nutritional information is for one 230g ribeye steak.