Rich, flavorful, and perfectly seared, the rib eye is the crown jewel of steaks. Known for its ideal fat-to-meat ratio, this cut delivers a tender, juicy bite every time. This pan-seared method ensures a beautifully crusted exterior with a perfectly cooked center.
Whether served plain or topped with Blue Cheese Cream Sauce, this recipe elevates the rib eye to steakhouse quality from the comfort of your home.
Perfect Rib Eye Every Time
- Yield: 2 servings
- Prep Time: 5 minutes (plus 30 minutes to temper steak)
- Cook Time: 10 minutes
Ingredients
- 1 (1-pound) boneless rib eye steak, about 1½ inches thick (see notes)
- Kosher salt
- 1 tablespoon salted butter, for the pan
- 1 tablespoon tallow or another heat-tolerant fat, for the pan
Instructions
- Remove the steak from the fridge and let it sit at room temperature for 30 minutes. This helps ensure even cooking.
- Heat a large cast-iron skillet over medium-high heat for about 5 minutes. While the pan is heating, pat the steak dry with paper towels and generously season it with kosher salt.
- When the pan starts to smoke lightly, add the butter and tallow, swirling to coat the pan.
- Place the steak in the skillet and let it cook undisturbed for 3 minutes to develop a golden crust. Flip and cook for an additional 3 minutes on the other side.
- Reduce the heat to medium and continue cooking, flipping the steak every minute, for 4 minutes for medium-rare (internal temperature of 125°F) or up to 6 minutes for medium (internal temperature of 135°F). Use a meat thermometer to check for doneness.
- Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This allows the juices to redistribute, keeping the steak tender and flavorful.
- Slice and serve with your favorite sides or a sauce of your choice.
Notes:
- If your steak is on the thinner side (around ¾ to 1 inch thick), cooking it for about 6 minutes over medium-high heat in Step 4 might do the trick. To check if it’s done, use the method outlined in Step 5.
- Butter burns quickly in a hot pan, but there’s a simple fix—mix it with a heat-friendly fat like tallow to keep things smooth.
- Don’t have a meat thermometer? No problem! You can use the touch test. Press your thumb and pointer finger together, then gently feel the pad of your palm under your thumb. That soft, squishy feeling? That’s about the same texture as a rare to medium-rare steak. For medium or medium-rare, try pressing your thumb and middle finger together instead—it’s a surprisingly good guide!
Tips for the Best Rib Eye
- Use a Meat Thermometer: For precision, measure the internal temperature to achieve your preferred doneness.
- Butter & Tallow Combo: Butter burns easily in high heat; combining it with tallow prevents burning while adding flavor.
- Finger Test for Doneness: For medium-rare, gently press the steak—it should feel soft with slight resistance. For medium, it should feel firmer but still have some give.
Why Rib Eye Works for the Carnivore Diet
The rib eye’s natural marbling makes it an excellent source of fat and protein, essential for the carnivore diet. Its robust flavor and tenderness make it a satisfying centerpiece for any meal. Serve it with a pat of herb butter or alongside bone marrow for an indulgent feast.
Whether for a special occasion or a quick weeknight dinner, this pan-seared rib eye recipe brings steakhouse quality to your table with minimal effort. A must-try for any carnivore enthusiast!
Pan-Seared Rib Eye Recipe
Rich, flavorful, and perfectly seared, the rib eye is the crown jewel of steaks. Known for its ideal fat-to-meat ratio, this cut delivers a tender, juicy bite every time
Ingredients
- 1 1-pound boneless rib eye steak, about 1½ inches thick (see notes)
- Kosher salt
- 1 tablespoon salted butter for the pan
- 1 tablespoon tallow or another heat-tolerant fat for the pan
Instructions
- Remove the steak from the fridge and let it sit at room temperature for 30 minutes. This helps ensure even cooking.
- Heat a large cast-iron skillet over medium-high heat for about 5 minutes. While the pan is heating, pat the steak dry with paper towels and generously season it with kosher salt.
- When the pan starts to smoke lightly, add the butter and tallow, swirling to coat the pan.
- Place the steak in the skillet and let it cook undisturbed for 3 minutes to develop a golden crust. Flip and cook for an additional 3 minutes on the other side.
- Reduce the heat to medium and continue cooking, flipping the steak every minute, for 4 minutes for medium-rare (internal temperature of 125°F) or up to 6 minutes for medium (internal temperature of 135°F). Use a meat thermometer to check for doneness.
- Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This allows the juices to redistribute, keeping the steak tender and flavorful.
- Slice and serve with your favorite sides or a sauce of your choice.
Tried this recipe?Let us know how it was!
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.