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These delicious Skillet Rib Eye Steaks are butter-basted and will remind you of those at your favorite steak house! They are the best and this recipe is so easy to make at home!
If you love steak, and I mean goooood steak, then I can’t even begin to tell you how much my family loves this skillet rib eye steak recipe! These steaks taste like we’re sitting at the table of one of the finest steak houses for a luxurious meal.
But, here’s the deal.
These skillet rib eye steaks are a cinch to make with just a few steps that make for an absolutely scrumptious steak every time!
Skillet Rib eye Steak Recipe
How to Cook Rib Eye Steaks
It all starts with the steak. I like to purchase 1 ¼ to 1 1/2-inch bone-in rib eye steaks for this recipe. If you do not see them readily available in the meat case of your super market, you can ask the butcher to cut them for you. I generally call ahead if I’m planning to serve these for a special occasion.
Place the rib eye steaks onto a sheet pan and then sprinkle my Stone House Seasoning on both sides of the steak, making sure to pat it into the meat so that it adheres. If you don’t already have a batch of the Stone House Seasoning mixed and on standby in our spice cabinet, this is the perfect recipe to go ahead and mix up a batch to use! We love it on so many dishes – from chicken, fish, and beef to vegetables, it is delicious!
Once you have the ribeye steaks seasoned with the Stone House Seasoning, sprinkle the tops of each rib eye with chopped fresh rosemary. We love the addition of rosemary to our rib eyes, but if you don’t have any fresh rosemary available, you can leave it out. Your steak will still be fabulous, but I will say that the fresh rosemary just makes it even more so in my opinion! 🙂
At this point, I personally like to cover my rib eyes and let them rest in the refrigerator for an hour or more. Many times, I’ll prep them one evening for cooking the next. Before cooking, I remove from the refrigerator and allow to rest at room temperature for 30 minutes before cooking.
If you are preparing to cook and do not have time to refrigerate overnight, at least let your steaks rest at room temperature for 30 minutes before cooking.
When ready to cook, heat your skillet over medium heat and then add your butter and olive oil to the skillet. You’ll want to use the combination of both the butter and olive oil here.
I know I’m always the one singing the praises of salted butter, but for this recipe, I recommend unsalted butter. This is a great time to use unsalted butter for your butter in this recipe since you’ve dry brined your steaks with the Stone House Seasoning which includes kosher salt.
Once your butter has melted into your olive oil, tilt your skillet from side to side to make sure that the skillet is well coated with the butter and olive oil mixture.
Then, carefully add your steaks to the hot skillet and cook until dark brown and caramelized on the bottom, about 5 minutes. Turn your rib eye steaks over to cook another 5 minutes, for a medium-rare steak, basting the steak the entire time with the butter and olive oil from the pan.
Remove the steak from the heat and transfer to a carving board or serving platter to rest for 5 minutes. Carve the steak against the grain and remove from the bone for serving. Generally, one steak will serve two people, but use your own judgement for servings here. 🙂 And yes, just add the number of steaks for the number of servings you need.
More Delicious Steak Recipes
My family loves steaks, so I have several more recipes you many wish to try too!
Grilled Flank Steak with Chimichurri
Here’s my Skillet Rib Eye Steaks Recipe. I hope you love it as much as we do!
Skillet Rib Eye Steaks Recipe
Ingredients
- 1 (1 ¼ pound) bone-in rib eye steaks (about 1 ¼ to 1 1/2-inch thick)
- 1 teaspoon Stone House Seasoning
- 2 teaspoons chopped fresh rosemary leaves
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Instructions
- Place rib eye steak onto sheet pan and rub both sides with Stone House Seasoning to coat, making sure to press the seasoning to the meat. Sprinkle with fresh rosemary leaves.
- Cover and refrigerate your rib eye steaks up to 3 days. When ready to cook your rib eye steaks, remove from the refrigerator and allow to rest at room temperature for 30 minutes. If prepping your steaks for cooking immediately, leave at room temperature for 30 minutes.
- To cook, heat a medium skillet over medium heat. Add butter and olive oil to the skillet and allow the butter to melt completely. Tilt your skillet from side to side to make sure that your skillet is well coated with the butter and olive oil.
- Add your rib eye steak to the butter and olive oil and cook until the bottom of the rib eye steak is brown and caramelized, about 5 minutes. Turn your rib eye steak over and cook, basting your rib eye steak continuously with the butter and oil drippings from the skillet, until this side of the rib eye steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness.
- Remove your rib eye steak from the heat and allow to rest on a carving board for another 5 minutes. Slice your steak with a sharp knife against the grain, taking care to remove the bone. Place steak slices on two plates for serving.
Notes
Nutritional Information
Enjoy!
Robyn xo
This is the way to pan fry a rib eye! I followed this recipe the way it was written and had the best steak I have ever had. I love rib eyes but never got them quite right, I tried many other methods but this is the one that is the simplest and also the best. Don’t forget to have a nice Cabernet with it!
Thanks, David. I’m so glad this worked as well for you as it always does for me.
Im going to cook skillet rib steaks today
I hope you enjoy them, Lynn!
What would be the downside to using boneless ribeye steaks?
There are none, Heather. You would use the same internal temperature guide as I have listed in the Notes section. I hope you enjoy.
The Ribeyes are so good cooked like this! Mouthwatering delicious!!
Thanks, Phyllis!
Yassssss! I usually add garlic in the skillet but did exactly as recipe recommended & i have to say it was better than any steak i’ve tried at Morton’s, Ruth’s Chris, Schlesinger’s & down to Outback. That is definitely a compliment considering three simple easy instructions. I did use a black iron skillet if that makes a difference. I’m not aficionado on cooking but i’m thrilled!
That is a true compliment and I appreciate it, Tony!
This was delicious! Easy too. I used boneless 1.15 lbs
Thanks, Red! I’m glad you liked the steaks cooked this way.
Best Rib Eye ….. mouthwatering ! Followed instruction to a T.
Thanks, Marcia!
I’ve made this several times. I won’t even order in. Restaurant anymore because these are so delicious.
I’m wondering if I can use ghee to replace the butter next time.
Christina, I haven’t used ghee with this recipe but I don’t see any reason it would not work. Thanks!
I’m making this today/ will it work with a bone in that’s a very small bone?
I use bone-in steaks, Jana. Hope you enjoy!
Is there a pan you prefer to cook the steak in? Does it matter? Cast iron, stainless, or?
I prefer a cast iron skillet, Carol, but you could use stainless steel or whichever skillet you prefer. I hope you enjoy your steaks.
This turned out the best of any steak I have prepared! I used a little more butter and olive oil than it called for and wrapped the ribeye in foil to rest but otherwise followed the recipe… it was fantastic! Juicy, flavorful and extremely tender.