How To Cook Rib-Eye Steak In a Frying Pan

Rib-eye is tender and juicy. Most chefs I worked with prefer this cut of beef. It has a fantastic flavor when prepared correctly. Grass-fed beef is my personal preference. It’s nutritious and packed with flavors.

To cook steak in a frying pan, you’re going to need a good steak pan. It has to be thick to retain heat, and it should conduct heat properly.

In this article, I’ll show you a step-by-step guide on how to cook the juiciest and most flavorsome rib-eye steak. But before we start, we need to determine the doneness. So read along to learn everything you need to know about cooking steak.

Here’s an excellent dry-aged ribeye steak in case you are looking for one to buy:

Determine Rib-Eye Steak Doneness

Before cooking the steak, determine the doneness of the meat. You can do it either by using a probe thermometer or touching the steak.

Depending on the thickness of the steak, you should start checking rib-eye steak in about three to four minutes of cooking.

Using a probe thermometer, stick the thermometer into the thickest part of the steak. Check the temperature. If it’s cooked to your liking, take the steak out and leave it to rest.

Here’s a steak doneness guide:

  • Rare steak: 125° F. It takes around four to five minutes;
  • Medium rare: 135° F. It takes about five to seven minutes;
  • Medium: 145° F. It takes about seven to nine minutes;
  • Medium well: 150° F. It takes ten to eleven minutes;
  • Well done: 160° F. It takes about twelve minutes.

How To Cook Rib-Eye Steak In a Frying Pan

basting rib-eye steak
Cooking ribeye steak in a frying pan

The secret to a fantastic pan-seared rib-eye steak lies in a few ingredients and a correct cooking technique. Below I have all the ingredients listed as well as the directions you need to take to cook the most amazing pan-fried steak.

You can use a nonstick pan for pan-frying steaks. Ensure the nonstick coating can withstand high temperatures, which most nonstick pans do.


  • A grass-fed rib-eye steak. An inch and a half thick, about 10 ounces;
  • 1 tablespoon of kosher salt. Do not use super-fine table salt. Crystal size is best since it allows for better absorption;
  • 2 tablespoons of butter;
  • 2 to 3 springs of fresh rosemary or thyme. You can use both as well;
  • 2 smashed garlic cloves.


  • A thick frying pan. It can be a cast-iron skillet or any other pan. As long as it can withstand high heat without warping or damaging the cooking surface;
  • Tongs;
  • Sharp knife;
  • Cutting board;
  • Paper towel;
  • Probe thermometer.


  1. Prepare the rib-eye steak. Take it out thirty minutes before cooking it.
  2. Season rib-eye steak with a good amount of kosher salt and freshly ground black pepper. Do the seasoning right after you take out the steak from the fridge.
  3. Have the rest of the ingredients on a countertop. Make sure you have garlic peeled and smashed. Fresh rosemary and fresh thyme should be washed and dried. Take out two tablespoons of butter. Have a thermometer on a countertop ready to be used. You need to act fast if you do not want your steak to overcook, depending on the doneness. It’s essential to have everything ready.
  4. Heat the pan over medium-high heat until it starts to smoke lightly. Add a drop of your preferred oil. It’s best to use oil that has a high smoking point. You can use sunflower oil, canola oil, or grapeseed oil.
  5. Carefully place a rib-eye steak in a frying pan. Make sure you put a steak away from you. It’ll help you to avoid oil spillovers. I’ll be cooking my steak medium. Since it’s an inch and a half thick, I’ll be cooking it for two minutes twice on both sides.
  6. Check internal temperature. It’ll help you not to overcook the steak.
  7. Add butter, garlic, and fresh herbs to the frying pan four minutes before it’s cooked. Baste the steak with hot butter. Basting will help the steak to absorb all of the fantastic flavors.
  8. Rest the steak. Take your steak out of the frying pan and rest at room temperature for five to eight minutes before serving.


If you want to pan-fry a perfect rib-eye steak, it all comes down to two things. First, it’s quality ingredients. Second, it’s a good thick frying pan. If you want to spark a conversation with a stake lover, which is better for pan-frying steak or grilling, I suggest you read this article.


Can you cook rib-eye steak in a skillet?

Yes, you can cook a rib-eye steak in a skillet. In fact, the skillet is a preferred choice for most home cooks and professional chefs since it can withstand and retain high heat.

Can I cook steak in a regular frying pan?

Yes, you can cook steak in a regular frying pan. Make sure the base of the pan is thick so it can withstand high heat. Since searing steak requires temperatures 400 degrees Fahrenheit and above, a pan with a thin bottom can warp when exposed to such a high temperature.

Can you cook steak on an aluminum pan?

Yes, you can cook steak in an aluminum pan as long as it has a thick bottom. An aluminum pan should have a reinforced base to prevent the pan from warping since a pan-searing stake requires high temperatures.

Can you brown meat in a non-stick pan?

Yes, you can brown and cook meat in a nonstick pan. However, it can be challenging to get a nice crust since most nonstick layers cannot withstand high temperatures. When exposed to high heat, a nonstick coating can start to break and flake. I suggest investing in high-quality nonstick cookware that can withstand temperatures up to 500 degrees Fahrenheit and more for browning meats.

Renaldas Kaveckas
Renaldas Kaveckas
Renaldas Kaveckas is an accomplished chef with over a decade of experience in the culinary world, having worked in esteemed, high-end restaurants across Europe. With a talent for combining traditional techniques and innovative flair, Renaldas has refined his signature style under the mentorship of respected European chefs. Recently, Renaldas has expanded his impact beyond the kitchen by sharing his expertise through his online platform. Dedicated to inspiring culinary professionals and food enthusiasts, he offers expert advice, innovative recipes, and insightful commentary on the latest gastronomic trends.
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