Steak is one of our family's favorite meals, and it doesn't get any better than this Pan Seared Ribeye with Herb Butter. This delicious and easy recipe is guaranteed to keep your taste buds singing.
A perfectly seared steak is a thing of beauty and worthy of even the most special occasions.
For years I thought you had to eat at a fine dining restaurant to get a great steak.
These days, I know better.
In fact, I would go so far as to say that steak is the ultimate fast food!
We take flavors to the next level with this seared ribeye by adding an herb butter, but in reality, that only adds about 5 minutes of additional hands-on time.
Can You Sear a Steak in a Regular Pan?
You need a heavy pan to sear a steak - a non-stick pan just doesn't cut it. A heavier pan retains heat and will do a better job of searing - cast iron is the best option. If you don't have a cast-iron skillet, use a heavy stainless skillet.
How to Pick the Perfect Ribeye
If you can afford it, look for Prime or Choice grade beef - aged beef is excellent if you can find it. Marbling is essential because most of the flavor in red meat comes from the fat. Fat melts when cooked, resulting in more tender, juicier meat. (Ribeye is naturally highly marbled and considered to be one of the most flavorful cuts available.)
Unless you prefer your meat well-done, opt for a steak that is about 1 1/2 inches thick so that you can get a good sear without overcooking the steak.
What is the Best Way to Cook Ribeye?
I perfect pan-searing over grilling. Due to the amount of fat, ribeyes are prone to flare-ups on the grill.
When Should I Salt My Steak?
If you have the time, I recommend salting at least an hour before cooking and up to three days in advance. The salt will loosen the muscle structure, and the steak will retain more moisture.
The Best Oil for Searing
Because it is both keto-friendly and safe at high temperatures, avocado oil is my favorite oil for searing.
What Internal Temperature Should My Steak Be?
Pull your steak off the heat when it reaches the temperature of your desired doneness. The temperature will rise by about another 5° F as it rests.
Rare: 120° F
Medium-Rare: 130° F
Medium: 140° F
Medium-Well: 150° F
Well: 160° F
- I love the simple combination of a steak and salad. This Pan Fried Ribeye is fabulous with a simple green salad tossed with Keto Ranch Dressing.
- Roasted Green Beans with Parmesan are a simple side that never fails to delight.
- Keto Brussels Sprouts are crispy and so full of flavor. You can make them in the oven or in your air fryer.
How to Make Pan Seared Ribeye Steak
For the full recipe with measurements, see the recipe card below.
Start by making the butter. You can do this up to a week ahead of time and store it in the refrigerator. Herb Butter for Steak can be frozen for up to three months. Just pull it out and let it soften when you are ready to use it.
Season your steak with salt and pepper. I prefer flaky Maldon salt, but whatever salt you like works. Be generous with the seasoning, but if you don’t like salt or are using a finer grain of salt, feel free to dial it back a bit.
I recommend planning ahead and salting the steaks the night before.
Heat your skillet and add the oil. Cook for about three minutes a side, flipping occasionally until a crust has formed.
Add the butter to the pan and reduce the heat to medium-low. Cook to desired doneness, testing using an instant-read thermometer.
Transfer the steaks to a plate and place the sliced herb butter on top. Tent and allow to rest for 5 minutes.
- Cast Iron Skillet
- 1 stick unsalted butter softened
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon minced garlic
- Salt and pepper
- 2 pounds ribeye steak 1 1/2 inches thick
- 1 tablespoon Maldon sea salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons avocado oil
- 2 tablespoons unsalted butter
- Place the butter, rosemary, and garlic in a medium bowl. Season to taste with salt and pepper and mash with a fork until it is well combined. Form into a log and wrap in plastic wrap. Refrigerate until it is hardened.
- Dry the steaks with paper towels and sprinkle both sides with salt and pepper and allow to sit at room temperature for 1 hour or refrigerate overnight.
- Heat a cast-iron skillet and heat over high heat for 5 minutes and then add the avocado oil. Add the steaks to the pan, being careful not to overcrowd. Cook for 5 to 6 minutes, occasionally flipping, until a brown crust has formed. If the oil starts to burn, reduce the heat to medium-low.
- Add the butter to the pan. Reduce the heat to medium-low, and cook, frequently turning for about 5 to 15 minutes longer, to the desired doneness. (An Instant-Read thermometer should register 120° F for medium-rare and 130° F for medium.)
- Transfer the steaks to a plate. Slice the herb butter and add it to the top of the steaks. Tent with foil and allow to rest for 5 minutes.