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Trudy's Rib-Eye in the Pan Recipe

Trudy's Rib-Eye in the Pan Recipe

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  • One ¾-pound, 1 ¼-inch thick steak (such as rib-eye, porterhouse, or sirloin), at room temperature
  • Canola oil, for brushing the steak
  • Freshly ground black pepper, to taste
  • 1 ounce cognac
  • 2 tablespoons butter


Preheat the oven to 500 degrees.

Place a cast-iron skillet in the oven. Coat the steak lightly with oil. Spread ground pepper on a plate. Press the steak onto the pepper, and then lift it up and press the same side down again several times, until the steak is covered with all the pepper it will hold. Turn the steak and press pepper firmly into the meat with the heel of your hand. Apply pepper the same way on the other side.

Remove the skillet from the oven and place on the stove over high heat. Place the steak in the middle of the skillet and cook for 30 seconds without moving. Turn and cook for another 30 seconds, and then place the skillet in the oven for 2 minutes. Flip the steak and cook for another 2 minutes (3 minutes per side for medium).

Remove the steak from the pan. Cover with foil and allow to rest for 2 minutes. While the steak is resting, pour the cognac into the pan. Stir into the juices in the pan. Add the butter and stir. Pour the sauce over the steak and serve.

Nutritional Facts


Calories Per Serving901

Folate equivalent (total)14µg3%

Pan Seared Cast Iron Ribeye Steak

Gordon Ramsay cast iron ribeye steak is so tender, mouth watering, well-marbled, and in my opinion, ribeye is the king of all steak cuts. It’s become one of my favorite cuts of beef. Seared in oil with the skillet and basted in butter, then finished by melting a herb butter pat on top.

You will love everything about this ribeye steak recipe! The flavor is incredible and cooked to perfection in just 15 minutes to medium-rare steak. Enjoy with a tall glass of red wine, Bon Appétit.

Learn how to cook a Gordon Ramsay pan seared steak oven recipe with the full detail guide below. Now go gather your equipment and let’s start cooking.

My favorite pan to cook a Ribeye Steak is a 12-inch cast iron skillet from the lodge they come preseason as grill pan or not. Try out perfectly grilled chicken breasts or grilling up some sweet summer peaches for a BBQ flavor any time of year.

How to Cook a Ribeye Steak

Yield: 3-4 servings

prep time: 25 minutes

cook time: 20 minutes

total time: 45 minutes

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!


  • 1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary


  1. Using paper towels, pat both sides of the steak dry season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
  2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes add canola oil.
  3. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
  4. Reduce heat to medium low. Push steak to one side of the skillet add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
  5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
  6. Serve immediately.

Did you Make This Recipe?

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Recipe Summary

  • 2 bone-in rib eye steaks (about 1 pound each)
  • 1/3 cup loosely packed small rosemary sprigs, leaves picked from stems and coarsely chopped (1/4 cup)
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves

Place steaks on a plate and pat dry with paper towels season both sides generously with salt and pepper. Reserve half the rosemary sprinkle the remaining evenly over top of each steak, pressing to adhere. Let come to room temperature, 20 to 30 minutes.

Heat a large cast-iron skillet over medium, then add oil and garlic. When oil is hot but not smoking, push garlic to the edge of pan and add steaks, rosemary side up. Cook steaks until a dark-brown crust forms on the bottom, about 5 minutes. Turn with tongs and cook 3 to 4 minutes more for medium-rare (remove garlic once it begins to turn brown). Transfer steaks to a cutting board to rest 5 minutes.

Meanwhile, add reserved rosemary to the skillet once it begins to sizzle, stir to coat with the oil and, tilting skillet to collect oil, spoon it over the steaks. Slice steaks by cutting parallel to the bone on the diagonal.

How to Make This Ribeye Steak Recipe

Even though this recipe has two different components, it&rsquos so quick and easy to put together. The process is simple from pan to plate! And your steak is bound to come out perfect every single time.

For the Garlic Herb Butter

  1. Combine Ingredients: To a small bowl, add the softened butter, thyme, rosemary, garlic, salt and lemon juice. Using a spoon, mix the ingredients together.
  2. Wrap and Chill: Place the butter mixture in a sheet of plastic wrap and roll the butter into a log. Place in the refrigerator for 20 minutes, until the butter hardens.

For the Ribeye

  1. Heat Oven & Skillet: Preheat your oven to 500°F. Place a large 10&Prime cast iron skillet in the oven. Heat it for 5 minutes.
  2. Season Steaks: In the meantime, pat the steaks dry with a paper towel. Season both sides of the ribeye with olive oil, salt and pepper.
  3. Sear: Remove the cast iron skillet from the oven and place it on a burner set to HIGH heat. Add the steaks to the pan and sear for 45 seconds. Flip the steaks with tongs to sear on the other side for another 45 seconds.
  4. Bake: Immediately place the skillet in the oven and cook (at 500°F) for 2 minutes. Flip the steaks and cook for another 2 minutes on the other side. Remove the skillet from the oven. (This will be medium rare. If you like it more well done, cook it for another minute on each side.)
  5. Let Cool: Cover the skillet with foil and let the steaks sit for 2 minutes.
  6. Add Butter & Serve: Top your steaks with herb butter and a lemon wedge and serve!

August’s favorite recipe? Steak on the stove

Chef David Lefevre with his rib-eye steak at the Times’ Test Kitchen on July 28.

August was definitely grilling weather in Southern California. So it’s probably no surprise that the overwhelming favorite recipe last month was steak -- even if it was cooked on the stove.

David LeFevre’s rib-eye steak was the No. 1 most downloaded recipe from our California Cookbook database in August. That’s some accomplishment because the recipe consisted of just four ingredients -- steak, salt, pepper and cooking oil.

The popular Manhattan Beach chef also had the eighth-most-popular recipe, the cute little Key lime pies from his Fishing With Dynamite.

Following LeFevre’s steak was another chef recipe -- Jessica Koslow’s rice bowl with cauliflower, zucchini and eggplant from her Sqirl restaurant in East Hollywood.

The third-most-popular recipe was the summer salad with Israeli couscous that had also been among July’s top 10.

No. 4 was the vintage strawberry pie pastry chef Roxana Jullapat made when she visited the test kitchen for a video.

Rounding out the top 5 was a recipe for braised chicken with capers that can be completed in less than an hour.


1 (16-ounce) boneless prime rib-eye steak, at least 1½ inches thick

Canola oil, or similar high-heat oil, for cooking

1. Temper the steak: Remove the steak from the refrigerator and set aside to come to room temperature, 15 minutes or as needed. Blot the steak on all sides with paper towels to remove excess moisture. Season the steak on each side and along the edge with 1 to 2 teaspoons fleur de sel, or as desired. Liberally grind black pepper all over the steak.

2. Heat a cast-iron skillet over high heat until hot. Add 2 to 3 tablespoons oil to the pan, then quickly add the steak. Tilt the pan away from you, placing the steak in the pan away from the oil so it does not splatter. Do not move the steak in the pan, but rotate the pan to move the oil along the base of the pan, giving the steak time to develop a rich golden crust, about 3 minutes. Shortly before flipping the steak over, gently baste the top of the steak with spoonfuls of hot oil.

3. Carefully flip the steak in the pan. Continue to sauté on the other side, rotating the pan to move the oil while leaving the steak undisturbed as it forms a rich crust on the bottom, about 3 more minutes.

4. Check the steak for doneness. LeFevre prefers to cook the steak until the meat just begins to glisten as juices rise to the surface and the meat slowly springs back when gently pressed a thermometer inserted into the thickest part of the steak should reach about 118 degrees (the temperature will continue to rise as it rests). Remove the steak to a cooling rack for 6 to 8 minutes to give the meat time to rest and recollect the juices before serving and slicing.

Each of 2 servings (using 1 teaspoon salt):

Calories 669 Protein 43 grams Carbohydrates 0 Fiber 0 Fat 54 grams Saturated fat 17 grams Cholesterol 145 mg Sugar 0 Sodium 1,216 mg.

Salt and Pepper Rib Eye Steak

Ingredients US Metric

  • 1 (2-pound) bone-in rib eye steak (1 1/2 to 2 inches | 4 to 5 cm thick)
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely cracked black peppercorns
  • Vegetable oil, for brushing
  • Coarse sea salt


Pat the steak dry with paper towels and place it on a wire rack situated on a rimmed baking sheet. Season with 1/2 teaspoon salt per side. Let stand at room temperature for at least 1 hour. Pat it dry with paper towels again and reseason it with 1/2 teaspoon salt per side and 1/2 teaspoon cracked peppercorns per side, pressing so the seasoning adheres.

If making the rib eye on the stovetop, see the variation below. If making the rib eye on the grill, build a two-zone (medium-hot and medium-low) fire in a charcoal grill or heat a gas grill to high just before cooking, leaving one burner on low. Brush the grill grate with oil. Place the steak over the higher heat, close the heat, and cook, flipping it just once, until nicely charred, 3 to 4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill until the flames subside.) Move the steak to lower heat and cook, flipping once, 3 to 4 minutes per side. Using tongs, lift the steak and sear both edges (the bone side and the fatcap side) for 1 to 2 minutes per side to render some of the fat. Measure the temperature of the steak to ascertain when it has reached the desired temperature. For rare steak, it will take 14 to 18 minutes total grilling time to reach 120°F (49°C) although it will carry over to 125°F (51°C), or medium-rare, as it rests.

Transfer the steak to a cutting board and let it rest for at least 10 minutes. Slice it against the grain and season it with coarse sea salt. You know what to do from here.


Got 6 inches of snow blanketing your grill? Forget the grill and instead slap this magnificent cut of steak in a large cast iron skillet that you’ve been heating and heating and heating over medium-high heat until it’s consistently hot but not smoking. Cook the steak, turning once, until nicely seared on each side. Transfer the steak and skillet to a preheated 350°F (180°C) oven until cooked to the desired degree of doneness. Let it rest for at least 10 minutes and season with salt.

If you can only get your hands on a boneless rib eye rather than a bone-in rib eye, no worries. That’ll work. Whether you’re cooking it on the grill or the stovetop, keep a watchful eye on your steak as it will probably need to cook for a touch less time than indicated in the recipe.

Recipe Testers' Reviews

Who knew a little bit of salt and a little bit of time could transform an everyday rib eye steak into something amazing?! I adore this recipe and will be using this technique to wow guests in the future when I serve the most flavorful, tender steaks they’ve ever had!

This salt and pepper rib eye steak was just perfect. Everyone loved them. Dad especially liked it.

I followed the directions exactly. Seared on each side for 3 minutes and then moved to the low side of the grill for 3 minutes on each side. I only did the edges for about 45 seconds each. I was using boneless rib eye steaks. They were crisp, crunchy, salty, and peppery on the outside and absolutely perfectly rare to medium-rare inside.

This will now be my go-to method for the gas grill on a steak of that thickness (mine was 2 inches) for future forays into the “man land” of grilling.

Simple and delicious, this salt and pepper rib eye steak is what grilling a steak should be all about.

The directions are clear and easy to follow. We made 2 steaks, as there were more than 2 of us eating dinner. Make sure you get a good-quality steak as that’s what you’ll be tasting. For this recipe, quality counts. While it seems like a lot of salt at first glance, the steak was perfectly seasoned when done. I used a coarsely ground black pepper because I don’t care for cracked pepper.

This recipe was a big hit. I’d ask that a temperature range for the grill be mentioned. On our gas grill, and many charcoal grills I’ve seen, there’s a temperature gauge prominently displayed to show how hot the grill is. My grill man was confused as to how hot the grill should be before he added the steaks. Also, I think it’s imperative to make sure that the steaks are at least 1 1/2 inches thick. We did have one that was a little on the thinner side and while tasty, it wasn’t as juicy or tender as the other.

You know the old saying: Keep It Simple, S—–. Well, there’s nothing stupid about this. Rib eye is so perfectly marbled and I think that seasoning the steak and letting it sit before seasoning it again really brings out the flavor of this remarkable piece of beef.

Rib eye happens to be my husband’s favorite entree, whether at home or in a restaurant. Since his birthday is this week, I wanted to test it. I found that searing it over the high heat really locks in the juices and gives it great color. In my world, color is flavor! Finishing it on the side with lower heat allows you to cook it through to your desired doneness. Patting it with the paper towel is one key the other is a CHARCOAL GRILL. Amazing flavor. Simply delicious!

I don’t give many 10s, but this salt and pepper rib eye steak is one for the books. The two-step salting process is like a quick dry age (really quick). There are rumors that salting meat before cooking makes it tough, but the recipe disproves that theory, at least for a well-marbled rib eye. There isn’t much else to be said about this straightforward recipe: simple in execution, rich in taste.

Purchase the finest rib eye you can find, and this will produce a DAZZLING steak.

Yum! There’s not much to this salt and pepper rib eye steak recipe, but the instructions are clear and the end results are fantastic. I don’t have a single edit to the directions—just follow them to the letter and you’ll end up with perfect steak. I happen to like my steak medium-rare to medium, so I just let it sit for 20 minutes instead of 10 and it got there.


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Pan-fried rib-eye steaks

Boneless rib-eye steaks can be basted constantly with butter while frying, for delicious results Credit: Jodi Hinds

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F rying rather than grilling a rib-eye will give you that golden-brown Maillard crust that food writers weep about.



  • 1kg boneless rib-eye beef, cut into four equal steaks, at room temperature
  • 100g unsalted butter, diced
  • 1 tsp vegetable oil
  • 4 garlic cloves, unpeeled and left whole
  • 4 thyme sprigs
  • rock salt, lightly crushed


It’s important that your steaks are removed from the fridge at least 30 minutes before cooking, so they cook through evenly with hot centres.

Melt the butter with the oil in one or two large hot sauté pans over a medium heat. Add the steaks to the pan with the garlic and thyme and season generously with salt.

For medium-rare, fry the steaks, basting constantly with the butter, for four minutes over a medium to low heat. Turn them over and continue basting for 2½ minutes.

Transfer the steaks to a platter, cover with foil, and leave to rest for four minutes. Serve with the garlic cloves and some of the pan juices.

Rib-eye steak recipes

As steaks go, rib-eye has it all. More tender than rump and boasting far more flavour than fillet, the marbled fat found throughout renders down during cooking, basting the meat with delicious beefy goodness. And while we certainly wouldn’t say no to a good rib-eye served on its own, our collection of the best rib-eye steak recipes offers up plenty of inspiration on what to serve alongside this magnificent piece of meat.

Keep things classic with Richard Corrigan’s Grilled rib-eye with watercress purée, which comes topped with a stack of onion rings, or go for Josh Eggleton’s Rib-eye steak with chunky chips, field mushrooms and vine tomatoes. Add a little zing to contrast with all that umami flavour with Helen Graves’ Barbecue rib-eye steak with watercress salsa verde, or a little heat with Dominic Chapman’s Mustard-infused rib-eye with crispy potatoes. For something totally different, test your skills with Paul Ainsworth’s Polenta, rib-eye steak, three artichokes and smoked yolks dish, and if you have a sous vide machine then definitely try Luke Holder’s Sous vide rib-eye steak cooked in Café de Paris butter.

The key to any rib-eye steak recipe is cooking the meat perfectly, so be sure to take a look at our rib-eye steak cooking guide for everything you need to know.

  • 1 1/4 lb piece of rib-eye steak , (ideally 2 inches thick), fat removed
  • 4 sprigs fresh rosemary
  • 4 cloves of fresh garlic
  • 12 oz mixed mushrooms
  • 1 x 23-oz jar of white beans , (find them in Italian delis)
  • Place a large non-stick frying pan on a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.
  • Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms. When the steak’s done, remove to a plate and cover with aluminum foil. Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly. Pour in the beans and their juice, add 1 tablespoon of red wine vinegar, and simmer for 5 minutes, then season to perfection. Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.

Recipes from 5 Ingredients – Quick & Easy Food by Jamie Oliver ©2017. Published in Canada by HarperCollins Publishers Ltd. All rights reserved.