A ribeye steak offers richness and flavor due to its generous marbling, which melts during cooking. The skillet method is an excellent technique for this cut, delivering the high, consistent heat necessary to develop a deep, flavorful crust through the Maillard reaction. This searing process locks in the steak’s natural moisture, creating a crisp exterior and a juicy interior. Mastering this method requires focus on preparation, timing, and post-cook steps to achieve steakhouse-quality results.
Preparing the Ribeye and Skillet
Remove the ribeye from refrigeration 30 to 40 minutes prior to cooking so it can come closer to room temperature. This helps ensure the steak cooks evenly from edge to center. Use paper towels to thoroughly pat the entire surface of the meat dry, as excess moisture inhibits searing by steaming the meat instead of allowing a crust to form.
The dry, room-temperature steak is then ready for seasoning with kosher salt and freshly ground black pepper. A heavy, heat-retentive skillet, such as cast iron, is the best choice because it maintains a stable high temperature. Heat the skillet over high heat until it is visibly smoking. Then, add a small amount of a neutral, high smoke-point oil like avocado, grapeseed, or canola oil. The oil should shimmer, indicating the pan is hot enough to achieve an immediate, deep sear upon contact.
Timing the Cook for Perfect Doneness
The most reliable way to gauge doneness is by using an instant-read thermometer, as cooking times vary based on the steak’s thickness and pan heat. For a standard 1.5-inch thick ribeye, initial searing on high heat requires about 2 to 4 minutes per side to establish the crust. After the initial sear, reduce the heat to medium-low and add butter, smashed garlic cloves, and fresh herbs like rosemary or thyme for basting.
Continuously spoon the melted butter mixture over the steak during the second half of the cook to infuse flavor and promote even cooking. Remove the steak from the heat when its internal temperature is a few degrees below the desired final temperature to account for carryover cooking. A rare steak should be pulled at 120°F, reaching a final temperature of 125°F to 130°F. For medium-rare, remove the steak when it hits 125°F, allowing it to coast up to 130°F to 135°F. A medium steak should be pulled from the pan at 135°F, resulting in a final internal temperature of 140°F to 145°F.
The Essential Resting Period
After the steak is removed from the skillet, resting is a mandatory step that impacts the final quality of the meat. During cooking, the muscle fibers contract, forcing the internal moisture and juices toward the center of the steak. Cutting into the steak immediately would cause these concentrated juices to spill out, resulting in a drier piece of meat.
Allowing the ribeye to rest gives the muscle fibers time to relax and reabsorb the moisture, redistributing the juices throughout the entire cut. For a 1.5-inch thick ribeye, a resting period of 8 to 10 minutes is appropriate to ensure tenderness and juiciness. Place the steak on a cutting board and tent it loosely with foil to retain warmth without trapping steam. Once resting is complete, slice the ribeye against the grain, which shortens the muscle fibers and provides the most tender bite.