Pan frying a steak is surprisingly easy and one of the best solutions to enjoying a pan seared steak at home when the winter weather hits. 


Going the pan fry route gives you a restaurant-quality steak, quickly and easily.

This method works best for rib-eye or strip steaks that are at least 1.5" thick. This recipe feeds 2 people, but you can increase it as you see fit.


  • 2 bone-in ribeye steaks, at least 1.5" thick (about 1 pound each)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons oil
  • 2 tablespoons butter
  • A few thyme sprigs and sliced shallots (optional)

Required tools

  • Large stainless steel or cast iron skillet
  • Tin foil large enough to cover a serving plate
  • Tongs or a large cooking fork


Remove excess moisture from the steaks by patting steaks with paper towels, if necessary. Season steaks with salt and let sit at room temperature for at least 40 minutes - but no more than 2 hours.

Turn stove on to high heat and begin cooking by heating oil in a large stainless steal or cast iron skillet until you see heavy smoking. Next, season steaks with pepper and add to pan. Cook by flipping steaks often with tongs or a large cooking fork until the steak hits your desired internal temperature. For a rare steak, you want an internal temperature of 100ºF, and for a medium steak aim for an internal temperature of 130ºF. Allow steaks to continue to cook at this temperature for 6-12 minutes, depending on steak thickness.

Once the steak is almost fully cooked, add butter and optional aromatics (thyme sprigs and sliced shallots) and cook for an additional 2 minutes.

Remove steak from pan and cover loosely with foil wrap. Allow steak to sit for at least 5 minutes before serving.

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