Skillet Rib Eye Steaks Recipe

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These delectable Skillet Rib Eye Steaks are butter-basted and will remind you of those at your favored steak house ! This recipe makes the best rib eye steak and is so easy to make at home plate !

If you love steak, and I mean goooood steak, then I can ’ t flush begin to tell you how much my family loves this rib center steak recipe ! These steaks taste like we ’ ra sitting at the table of one of the finest steak houses for a deluxe meal .
But, here ’ s the consider.

Reading: Skillet Rib Eye Steaks Recipe

This frying pan ribeye steak recipe is a cinch to make with equitable a few steps that make for an absolutely delectable steak every time !

Skillet Rib eye Steak Recipe

Ingredients You’ll Need for this Recipe

Steak. It all starts with the steak! I like to purchase 1 ¼ to 1 1/2-inch bone-in rib eye steaks with good marbling for this recipe. The marbling with produce a tender, juicy ribeye steak with lots of flavor. If you do not see them readily available in the meat case of your super market, you can ask the butcher to cut them for you. I generally call ahead if I’m planning to serve these for a special occasion.
Stone House Seasoning. This is my homemade blend of seasoning that I began making as our “house seasoning” when we first married. Since our last name is Stone, we just call it Stone House Seasoning. 😉 It is a blend of salt, pepper, and garlic that is at just the right proportions to enhance so many dishes! We love it on beef, chicken, fish, pasta, and vegetables! It is our go-to for sure!
Rosemary. The fresh rosemary adds so much flavor to these steaks! I generally keep rosemary year round in my herb garden and love that it is usually available in the grocery store. However, if you do not have fresh rosemary, simply leave it out. Your steaks will still be delicious, but I do encourage you to try it next time!
Butter. I love to use unsalted butter to cook my skillet steaks. The drizzle over the top for serving makes these homemade steaks restaurant quality for certain!
Olive oil. The olive oil adds moisture to your steak as it cooks while helping to ensure a beautiful sear.

How to Cook the Best Ribeye Steak

Cooking a great steak is one of those essential recipes that even the most beginner cook can easily master!

Prep the steak. Remove the steaks from the refrigerator and pat dry with a paper towel. Place onto a sheet pan and sprinkle with the Stone House Seasoning. Then sprinkle the tops of the steaks with chopped fresh rosemary, if using. Now, cover and refrigerate the steaks to allow them to rest. If cooking immediately, see step 2! I do recommend that once you have wrapped them, to refrigerate for an hour up to 3 days in advance of cooking. This method is referred to as dry brining and will make your steaks incredibly tender and flavorful.
Rest and sear the steak. Next, when ready to cook, remove the steak from the refrigerator and allow to rest at room temperature for up to 30 minutes. Then, add the butter and olive oil to a medium skillet over medium heat. Once melted, add the steaks and sear on all sides until they have a nice crust.
Cook and serve. Continue to allow the steaks to cook until they have reached the desired internal temperature. Carefully, spoon the butter and olive oil drippings over the steak to baste the steak. Remove the steak to a platter or cutting board for 5 minutes before slicing or serving.

How Long Do I Cook My Steak?

Cooking times for frying pan ribeye steaks will depend on the thickness of the steaks and the count of steaks cooking in the frying pan at once. The under data provided as a reference. The Internal temperature should be utilize preferably than the cook time to determine the doneness of the steaks .

Internal Temperature	Doneness	Cooking Time
120 – 130º F	Rare	Sear approximately 2-3 minutes per side
130 – 140º F	Medium Rare	Sear approximately 3-4 minutes per side
140 – 150º F	Medium	Sear approximately 4-5 minutes per side
150 – 160º F	Medium Well	Sear approximately 5+ minutes per side

The USDA recommends cooking steaks to at least 145º F ( medium ) and then allowing to rest for 3 minutes .

More Delicious Steak Recipes

My family loves steaks, so I have several more recipes you many wish to try excessively !
Grilled Flank Steak with Chimichurri
Steak Fajitas
Balsamic Steak Salad
here ’ south my Skillet Rib Eye Steaks Recipe. I hope you love it a much as we do !

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Skillet Rib Eye Steaks Recipe

Prep Time

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Cook Time

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Servings

Course

Main Course

Cuisine

American

Author

Robyn Stone

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Skillet Rib Eye Steaks Recipe – Butter-basted frying pan rib eye steaks that will remind you of your favored steak house rib eye steak !

Ingredients

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1 ( 1 ¼ pound ) bone-in rib eye steaks ( about 1 ¼ to 1 1/2-inch dense )
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1 teaspoon Stone House Seasoning
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2 teaspoons chopped fresh rosemary leaves
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1 tablespoon unsalted butter
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1 tablespoon olive oil

Instructions

put rib eye steak onto plane pan and rub both sides with Stone House Seasoning to coat, making sure to press the flavorer to the meat. Sprinkle with fresh rosemary leaves .
Cover and refrigerate your rib eye steaks up to 3 days. When ready to cook your rib center steaks, remove from the refrigerator and allow to rest at room temperature for 30 minutes. If prepping your steaks for cooking immediately, leave at room temperature for 30 minutes.

Read more: How to Cook Pizza on the Grill {with a stone} – Saporito Kitchen
To cook, heat a medium skillet over medium heat. Add butter and olive oil to the skillet and allow the butter to melt completely. Tilt your skillet from side to side to make sure that your skillet is well coated with the butter.
Add your rib eye steak to the butter and olive oil and cook until the bottom of the rib eye steak is brown and caramelized, about 5 minutes. Turn your rib eye steak over and cook, basting your rib eye steak continuously with the butter drippings from the skillet, until this side of the rib eye steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness.
Remove your rib eye steak from the heat and allow to rest on a carving board for another 3-5 minutes. Slice your steak with a sharp knife against the grain, taking care to remove the bone. Place steak slices on two plates for serving.

Notes

Increase the number of ridicule eye steaks based on the number of servings needed .
Use an inner temperature probe to check for you favored degree of doneness. Rare ( 120º F – 130º F ), Medium Rare ( 130º F – 140º F ), Medium ( 140º F – 150º F ), Medium Well ( 150º F – 160º F )