Ribeye Steak in a Skillet
Amazingly delicious - a restaurant dish on your table! Pan-frying a ribeye steak at home is no trouble at all; just follow the recommendations. You’ll get an unbelievably tasty, restaurant-level dinner. Impossible to refuse!
Updated : 26 February, 2026
Easy
About 10 min.
Ingredients
500 grams
Beef
2 tablespoon
Olive oil
to taste
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. For even cooking throughout, take the beef steak out of the refrigerator in advance and leave it at room temperature for at least 1-2 hours. The meat should be the same temperature inside and out. It’s best not to cook a steak from frozen meat - it won’t be as juicy and tender as one made from fresh.
Step 2
If you have a whole piece of meat, slice it into steaks about 2-2.5 cm (0.8-1.0 in) thick. Then rinse the steaks and pat them dry with paper towels. Drying is essential - otherwise the meat will steam in its juices instead of searing.
Step 3
Using a brush, coat the meat on all sides with olive oil. Beef absorbs oil very well, so your steak will turn out juicy.
Step 4
Heat a thick-bottomed skillet on the highest heat until very hot. No need to grease it. Place the steaks in the pan and sear on one side for 30 seconds. If a browned crust has formed, flip to the other side - this quickly seals the juices inside. If you want Blue/Raw doneness (almost raw inside with a seared outer crust), you can remove the steak from the heat at this stage.
Step 5
Flip the steak back to the first side, reduce the heat to medium, and cook for about 1 minute. Then cook for the same time on the other side. If you want Rare doneness (very red inside), you can remove the steak after this step. I continue cooking further.
Step 6
For Medium-rare (warm inside, less blood but still present), cook for about 1 more minute per side. In total, my searing time per side came to 2 minutes 30 seconds. Exact time depends on the meat quality, your stove, and the pan you use.
Step 7
When the meat is ready, turn off the heat, remove the skillet from the stove, and sprinkle the steaks with sea salt.
Step 8
Cover the skillet with a lid and let the meat rest for 1-2 minutes so the juices redistribute evenly. Instead of leaving it in the pan, you can transfer the steak to a plate and cover it with foil.
Step 9
Medium-well steaks you cook for 6-7 minutes per side. No blood comes out anymore, but the meat still stays juicy; when pressed, a pale, clear juice appears. There’s also Well done, when the meat is cooked through so much that even juice doesn’t run - its texture is drier, though many people prefer it that way.
Step 10
Place the steaks cooked to your desired doneness on a plate with fresh salad and vegetables, and serve. Enjoy your meal!
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