Pan Seared Ribeye – Connor Cooks

Connor Forbes
Connor Forbes
2 Min Read

Pan Seared Ribeye

By Connor Forbes

I made ribeye’s the other day. I have a charcoal grill and it isn’t always the easiest to fire it up just to cook off 1-inch-thick ribeye’s. I will definitely smoke a 2-inch tomahawk or other thick cut of meat. But I drag my feet for smaller tasks. 

So, I recently saw a technique to cook a steak on the pan and I was blown away by the results. It was quick and easy and turned out one of the better steaks I have ever made. And saved me from going outside and firing up the grill. 

So let’s make a steak in a pan.


·      A streak (ribeye or t-bone are good widely available options)

·      Salt

·      Vegetable Oil

·      6 Garlic Cloves

·      1 sprig rosemary

·      2 tbsp butter

To Make

About half an hour before cook time, pull the steak out of the fridge and salt both sides. When you are ready to cook heat a large cast iron or other sauté pan on low heat and add the steak. Cover. This will create a steaming effect. Cook until internal steak temperature is 100 degrees. Steak will likely have an ugly grey color at this point. Don’t sweat it. This is where it will be. Remove steak from pan and turn heat up to high. Get pan piping hot. Add steak back in and sear on one side for 3 minutes. Flip. Add butter, garlic and rosemary to pan. When butter melts, start spooing it over steak. Cook for another 3 minutes or until 135 degrees for medium rare or 145 degrees for medium. I can’t in good faith recommend cooking your steak to well but if you choose to that is 155 degrees. 

Let rest for 10 minutes, slice, and EAT!

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Pan Seared Ribeye
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