How long should I cook the steak in the oven?

Transfer the skillet to the oven and cook for an additional 6-7 minutes.

What is the ideal internal temperature for medium-rare steak?

The internal temperature of the steak should be around 110°F (43°C) for medium-rare.

How long should the steak rest before slicing?

Let the steak rest for at least 5 minutes before slicing.

Classic Pan-Seared Ribeye Steak

Name: Classic Pan-Seared Ribeye Steak
Total time: 30 min
Yield: 2
Ingredients: 450 g ribeye steak (Certified Angus Beef®); 1 teaspoon peanut or canola oil; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon freshly cracked black pepper; 3-4 sprigs thyme; 2 cloves garlic (partially crushed); 2 tablespoons butter

CCertified Angus Beef ®YouTube30 minutesserves 2

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Original video by Certified Angus Beef ® on YouTube6:27

About this recipe

If you're craving a juicy, tender steak with a flavorful crust, this Classic Pan-Seared Ribeye Steak recipe is for you. Using a cast iron skillet, you can achieve that perfect sear without needing a grill, making it ideal for cooking indoors.

This technique combines stovetop searing with oven finishing, ensuring your ribeye is beautifully cooked throughout while retaining its moisture and flavor.

Ingredient notes

Use a 450g (16-ounce) Certified Angus Beef® ribeye steak for the best flavor and marbling.
Peanut or canola oil can be used interchangeably for brushing the steak.

Tips from Certified Angus Beef ®’s video

Preheat your cast iron skillet in the oven at 450°F (232°C) to ensure it gets hot enough for a good sear.
Brush the steak with oil before seasoning to help the salt and pepper stick better.
Sear the steak for 2-3 minutes on one side to develop a crust before flipping it.
Add thyme and partially crushed garlic to the pan after flipping for added flavor during the oven cooking phase.

Good to know

How long should I cook the steak in the oven?: Transfer the skillet to the oven and cook for an additional 6-7 minutes.
What is the ideal internal temperature for medium-rare steak?: The internal temperature of the steak should be around 110°F (43°C) for medium-rare.
How long should the steak rest before slicing?: Let the steak rest for at least 5 minutes before slicing.

No life story here — the video and the recipe are the whole point. All credit to Certified Angus Beef ®: watch the original on YouTube.

The recipe

Serves 2 servingsTime 30 minutes

Ingredients

450 g ribeye steak — Certified Angus Beef®
1 teaspoon peanut or canola oil
½ teaspoon coarse kosher salt
¼ teaspoon freshly cracked black pepper
3-4 sprigs thyme
2 cloves garlic — partially crushed
2 tablespoons butter

Steps

1
Preheat the oven to 450°F (232°C) with a cast iron skillet inside.
2
Brush the ribeye steak with oil on both sides to help the seasoning stick.
3
Season the steak generously with coarse kosher salt and freshly cracked black pepper on both sides.
4
Remove the hot cast iron skillet from the oven and place it on the stove over medium heat.
5
Sear the steak in the hot skillet for 2-3 minutes on the first side until a crust forms.
6
Flip the steak and add the thyme and partially crushed garlic cloves to the pan.
7
Transfer the skillet to the oven and cook for an additional 6-7 minutes to finish cooking the steak.
8
Remove the skillet from the oven and lower the stove heat to low.
9
Add butter to the skillet and spoon the melted butter over the steak for about 30 seconds.
10
Check the internal temperature of the steak; it should be around 110°F (43°C) for medium-rare.
11
Once the butter has foamed and subsided, remove the skillet from the heat and plate the steak.
12
Let the steak rest for at least 5 minutes before slicing.
13
Slice the steak and serve, drizzling the brown butter and herbs over the top.