Pan-Fried Rib-Eye

As the lady of the house is off on grama-duty, I find myself fending for myself. Whilst the pantry is very well stocked; ditto the freezer has copious amounts of easy meals, I find myself desiring “Real-Meat Protein.” The local semi-mega mart had an advertisement for bone-in rib-eye steaks. This seems ample justification for an excursion (masked) to acquire said, along with a few additional side dishes. I’ll look for a thick steak of at least 16oz.

From Wikipedia:

The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.

It is both flavoursome and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.

Now a hot and fast cooking method, my first choice would be a grill. Lacking that, my next choice is cast-iron, ripping hot. Normally, I would cook the steak by flipping once, but after seeing a video, I’ll drop the steak in, let it geat a sear (~1 minute), thence repeating by flipping approximately every minute. I shall baste the steak with butter and juices during the period betwixt flips in the later stages.

Pan Fried Rib Eye

Bone in rib-eye. Thick, Meaty, Infused with butter and herbs
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 2 people30
Calories 506 kcal


  • Cast Iron Skillet


  • 1 ea Rib-Eye Steak See Notes (Min 16 oz, 24-36 is better)
  • 60 ml Olive Oil
  • 60 g Unsalted Butter
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 3 sprigs Thyme
  • 1/2 cup Red Onion FINELY MINCED


  • Let the steak come to room temprature, Rest 30 minutes covered
  • Pat steak dry, season liberally with salt pepper and garlic powder, Both sides and edges
  • In a cast iron skillet over high heat, heat oil, until just smoking.
  • Add steak and cook, flipping frequantly, until a crust begins to form, ~5 minutes
  • Add butter, herbs and onion, tilt the pan and baste the steak with the drippings.
  • Continue ot cook, flipping and basting until the steak registers 125-130 F, (medium rare), we will rest an let carry over heat finish cooking. ~8-10 minutes.
  • Move the steak to a heat proof platter and pour juices over. Rest 5-10 minutes.


My take on steak.
Thicker is better. By the time you get a crust on a thin steak, it is shoe leather.
Baste, Baste, Baste, butter deepens the crust and carries the herbal oils.
ALWAYS bring it to room temp.
Always pat dry and season before cooking.  I tend to warm my steak for 15 minutes, thence season, and let it finish coming to room temp.
I’ll side this with a Cesar Salad and a loaded baked potato.


Calories: 506kcalCarbohydrates: 6gProtein: 1gFat: 55gSaturated Fat: 20gTrans Fat: 1gCholesterol: 65mgSodium: 1170mgPotassium: 108mgFiber: 1gSugar: 2gVitamin A: 827IUVitamin C: 5mgCalcium: 29mgIron: 1mg
Keyword Beef, Pan-Fry, Steak
Tried this recipe?Let us know how it was!

  Filed under: American, Autumn, Cast Iron, Cook For One, Fried, Spring, Summer, Winter

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