Perfect Pan-Seared Ribeye Steak
Learn how to cook a tender, juicy ribeye steak with a golden crust every time
A perfectly cooked ribeye steak doesn't need complicated ingredients or fancy techniques. With quality British beef, a hot pan and a few simple seasonings, you can create a restaurant-quality steak at home in under 20 minutes.
Ribeye is one of the most popular steak cuts thanks to its rich marbling, incredible flavour and natural tenderness. As the fat melts during cooking, it bastes the meat from within, creating a beautifully juicy steak with a deep, beefy flavour that's hard to beat.
At Flatts Farm in the heart of the Yorkshire Dales, we believe great steak starts long before it reaches the frying pan. By carefully rearing quality British beef and preparing every cut with care, we aim to help you enjoy exceptional steak from the comfort of your own home.
Whether you like your steak rare, medium-rare or well done, this simple guide will show you exactly how to cook a ribeye steak to perfection.
Recipe Summary
Prep Time: 5 minutes
Cook Time: 8–12 minutes
Serves: 2 people
Difficulty: Easy
Ingredients
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2 Flatts Farm Ribeye Steaks (approximately 250–300g each)
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2 tbsp olive oil
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40g unsalted butter
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2 garlic cloves, lightly crushed
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2 sprigs fresh rosemary
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Sea salt
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Freshly ground black pepper
Equipment
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Heavy frying pan or cast iron skillet
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Tongs
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Spoon
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Meat thermometer (recommended)
Method
Step 1
Remove the ribeye steaks from the fridge around 30 minutes before cooking to allow them to come to room temperature.
Pat both steaks dry with kitchen paper before seasoning generously with sea salt and freshly ground black pepper.
Step 2
Heat a heavy frying pan over a high heat until it's almost smoking.
Add the olive oil.
Step 3
Place the steaks into the pan and leave them untouched for around 2 minutes to develop a rich golden crust.
Turn the steaks over and cook the other side.
Step 4
Add the butter, garlic and rosemary to the pan.
As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the foaming butter for the remainder of the cooking time.
Step 5
Use the following guide:
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Rare: 2–3 minutes per side
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Medium Rare: 3–4 minutes per side
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Medium: 4–5 minutes per side
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Medium Well: 5–6 minutes per side
For the most accurate results, use a meat thermometer:
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Rare – 52°C
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Medium Rare – 57°C
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Medium – 63°C
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Medium Well – 68°C
Step 6
Transfer the steaks onto a warm plate and loosely cover with foil.
Rest for 5–10 minutes before serving.
Flatts Farm Tips
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Always cook steak from room temperature.
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Don't move the steak too early—this helps build a beautiful crust.
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Resting is just as important as cooking.
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A cast iron pan gives the best results.
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Finish with flaky sea salt just before serving.
What to Serve With
Ribeye steak pairs beautifully with:
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Triple-cooked chips
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Garlic butter mushrooms
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Peppercorn sauce
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Rocket salad
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Grilled tomatoes
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Tenderstem broccoli
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Onion rings
Storage & Reheating
Steak is always best enjoyed freshly cooked.
If you do have leftovers:
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Fridge: Store for up to 2 days.
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Reheating: Warm gently and avoid overcooking.
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Alternative: Slice cold into sandwiches or salads.
From the Farm
Ribeye is cut from the fore rib of the animal and is prized for its natural marbling. Those fine streaks of fat melt during cooking, keeping the steak tender and creating the rich flavour that makes ribeye one of Britain's favourite steak cuts.
At Flatts Farm, we carefully prepare each ribeye to make the most of that natural marbling. With simple cooking and a little attention to detail, it's a cut that truly lets the quality of British beef shine.
Cook with Flatts Farm Beef
Our Ribeye Steaks are expertly prepared and individually frozen to lock in freshness, making them perfect for everything from a Friday night treat to a special celebration.
Raised in the Yorkshire Dales and supplied directly from our farm, they're full of flavour and ready to become the centrepiece of your next steak night.