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Pan Fried Ribeye

A quick, high-heat pan-fried ribeye with compound butter for a rich finish.
Prep Time5 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 people

Ingredients

  • 2 tablespoons avocado oil or other high smoke point oil
  • 2 12 ounce ribeye steaks
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup compound butter

Instructions

  • Preheat a 12-inch cast iron skillet over medium-high heat until very hot, about 450°F; add the avocado oil and heat until it is just barely smoking.
  • Pat the ribeye steaks dry with paper towels and season both sides evenly with the kosher salt and black pepper.
  • Set a timer for 5 minutes, then add one steak to the hot skillet; flip the steak every 20–30 seconds for the full 5 minutes to develop an even crust.
  • With about 1 minute remaining, add 1 tablespoon of the compound butter to the pan and spoon the melted butter over the steak continuously.
  • When the 5 minutes are up, remove the steak from the skillet and tent loosely with aluminum foil; let rest for 10 minutes before slicing.
  • Repeat the cooking process for the second steak and serve with additional compound butter if desired.

Equipment

  • 12-inch cast iron skillet
  • Tongs
  • Spoon
  • Aluminum Foil

Notes

  • Use a high smoke point oil like avocado for best searing.
  • Patting steaks dry helps achieve a better crust.
  • Flipping every 20–30 seconds promotes even browning.
  • Rest steaks under foil for 10 minutes to redistribute juices.
  • Compound butter can be substituted with plain salted butter.