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The pan-seared ribeye steak has loads of flavor. The ribeye, also known as the Delmonico or cowboy steak, tends to be a fattier cut with marbling throughout. The fat contributes to the flavor and juiciness, making it the most flavorful cut of beef I’ve prepared so far. Always buy bone-in ribeye—the bone adds flavor and contains the juices when cooking.
Blue Cheese Compound Butter
The blue cheese compound butter is easy to prepare and out of this world. Garlic, butter, and crumbled blue cheese melted together for the perfect steak finish. It really is phenomenal and totally makes this ribeye steak recipe.
Simply mash in blue cheese and garlic into soft, room temp butter. Reform into a rolled log and refrigerate.
The Best Way To Cook Ribeye Steak
I’ve said it once so I’ll say it again. The only way to prepare steak is in a cast iron skillet. The secret lies in combining pan-searing on the stove in a cast-iron skillet with an oven finish. This gives your steak a caramelized outside with a juicy tender inside that is cooked evenly throughout.
Cooking the ribeye in the oven is better at providing indirect heat while searing gives you the grilled and slightly charred edge. The other major advantage is you can the steak cook within flavors such as garlic, butter, or fresh herbs. You can’t do this on a grill.
Watch How to Cook The Perfect Steak
Temperature For Steak
|Doneness||Temperature Range||Oven Duration|
|Very Rare/rare||120° F to 125° F||4 minutes|
|Medium rare||125° F to 130° F||5-6 minutes|
|Medium||135° F to 140° F||6-7 minutes|
|Medium well||145° F to 150° F||8-9 minutes|
|Well done||160° F and above||10+ minutes|
Note: Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Let Steaks Rest
The final most important step, let the steak rest for 5-7 minutes before cutting into it. Anthony Bourdain once said the most important aspect of cooking any steak is the rest period after you take it off the heat. Letting a steak rest before cutting is critical for two reasons. One, it continues to actually cook the steak. Second, the juices evenly distribute throughout the meat, yielding the perfect bite every time.
Today, you are the steak expert. Pan searing is the easiest and most consistent way to prepare steak. If you stick to cook times and monitor temperature carefully, your steak will always come out perfect.
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Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 1 1x
- Category: Dinner
- Cuisine: American
Ribeye steak seared in a cast iron skillet and topped with a blue cheese compound butter.
- 1 20-ounce bone-in ribeye steak, about 1 inch thick
- 1 tablespoon canola oil
- salt and pepper to taste
Blue Cheese Butter
- 3 tablespoons butter, softened
- 1 small clove garlic, minced
- 2 tablespoons crumbled blue cheese
- 1/2 sprig fresh minced rosemary (1 teaspoon)
For the blue cheese butter
- Using a fork, mash in and combine blue cheese, garlic, butter, and rosemary in a small bowl. Mix until fully incorporated. Place in the refrigerator for about 10-15 minutes and remove 5 minutes before serving.
For the ribeye
- Preheat the oven to 415°F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides liberally with salt and pepper.
- Add oil to an oven-safe cast iron skillet and turn up high, allowing the skillet to become hot first. Place the ribeye face down and sear undisturbed for 2 minutes. Flip the ribeye and sear for an additional 2 minutes. This will give your steak a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 20-24 ounce bone-in ribeye that is roughly 1 inch thick. Transfer ribeye from the skillet and set on a plate, top with a spoonful of blue cheese butter, and let rest for 5 minutes before serving. This is important to bring your steak to its final serving temperature.
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
Keywords: ribeye steak recipe, how to cook ribeye steak in the oven
OMG, you are amazing. I made this last night with two steaks for myself and my husband. He said it was the best steak he has ever tasted. I made it exactly to the recipe. I’m sure he’ll want it again tonight. Thank you for sharing this amazingly yummy recipe. It made me look like a professional chef lol.
Thank you Pamela – so glad this worked out. Sounds like YOU are the amazing one.
Thanks for this tip — I’ve used this recipe and your filet mignon and I now use it for pretty much all steak cuts and lamb chops also. People LOVE LOVE LOVE it. I don’t red meat (ha!) but your method has the rest of the crew raving. Thanks for making me look good!
No. Thank YOU Amy. Sounds like you got some real swagger.
Great recipe nice work keep it up
How do you prepare 4 steaks so they all finish at the same time with only one pan?
The timing is PERFECT with this recipe! I’d never heard of Blue Cheese Butter but I tried it anyway and my family loved it!!! This is a new favorite here. Thanks 🙂
Oops! Meant to give recipe 5 stars…
Perfect – the first time I had it was at a steakhouse, so I had to figure out a good recipe for it!
Can I cook two steaks in the pan or should o do it one at a time?
If you can fit two go for it! Just note it could take more time if totally filling the cooking surface. It sure how big your ribeyes are.
This is a beautful photo! I love this recipe. I love a good steak!
Thanks Nicole – it is pretty good if I do say so myself 😉
Been doing something like this for a while now, but I do the whole thing out on my gas grill… When it’s too hot here in San Diego (like now) I fire up the grill, and leave my cast iron skillet on it until its screaming hot, then flip the butter into it, give a a couple seconds to flare up, and toss in the steak. A couple minutes on each side, then add the rosemary, just turn the grill off, and put the cover down, and leave it for about 5 minutes more. Found it works best with a 1 1/2 – 2″ thick ribeye, or a single rib Prime rib. Awsome. Thanks!
My GOD! I want to lick the screen!
I would like to hear your opinion about cooking an steak in a stainless steel pan? Just curiosity.
PD: Your photos are on point (aesthetically pleasant and they let me hungry)
OMG made this tonight and my husband said I hit it out of the park. Steaks are usually his department but trusted me tonight! Thank you for the share, will definitely be in our rotation!
AWESOME! Glad this worked out for you, Patsy.