Easy Pan-Roasted Ribeye Steak

Pan-Roasted Steak

For the longest time, I never cooked steak.

I relied on Dustin to grill them on our outdoor grill because that’s the way I liked steak.

It’s silly, but I looked at making steaks as his job for whatever reason.

Pan-Roasted Steak

Then, one glorious night, we ran out of propane for the grill.  (Man, I hate when that happens!)

So, I decided to cook the ribeyes on my own and discovered just how ridiculously easy it is to make tasty steak in my kitchen.

Mind.  Blown.

World.  Changed.

Pan-Roasted Steak

You’re not gonna believe how easy it is to make amazingly fast, juicy and perfect pan-roasted steak.  It’s so dang easy, you can make it in about 10 minutes.  It will literally take longer for the oven to heat up to the right temperature than it will to cook these babies.

While using a simple blend of kosher salt and freshly ground black pepper is a fantastically good way to enjoy these steaks, I prefer to use this seasoning blend because it has a bit more oomph.

Pan-Roasted Steak

And I like oomph.  Usually.

Please, please, PLEASE try this easy pan-roasted steak recipe out for yourself to see how amazingly good oven-roasted steak can be.  I promise — once you try it, you’ll want to have steak for lunch and dinner and maybe even breakfast for at least a week.  Until you get so sick of eating stupidly delicious steak you’ll have to stop.

Pan-Roasted Steak

It’s possible.  It happened to me.

But, now I want more steak.

Yum!

4.5 from 2 reviews
Easy Pan-Roasted Steak
 
Prep time
Cook time
Total time
 
Pan-roasting your steak makes a delicious, juicy and flavorful steak.
Author:
Recipe type: Easy
Serves: 1-2
Ingredients
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. paprika
  • ¼ tsp. garlic powder
  • ¼ tsp. granulated onion
  • ¼ tsp. granulated sugar
  • 1 tbsp. olive oil
  • 1 thick boneless ribeye steak
Instructions
  1. Preheat oven to 500 degrees.
  2. Place steak on a flat surface and allow to come to room temperature while you make the spice rub (next step).
  3. Mix together the salt, pepper, paprika, garlic powder, granulated onion, and sugar in a small mixing bowl. This will be the seasoning you will add to the steak.
  4. Generously coat the steak with the seasoning salt -- you will have left-over seasoning.
  5. Heat a large, oven-safe skillet over high heat. Once hot, add the oil and allow to get hot.
  6. Once oil is hot, place the seasoned steak in the pan and sear for 1 minute.
  7. Flip and sear for an additional minute on the other side.
  8. Place the pan into the oven and cook for 3 minutes.
  9. Flip the steak and cook another 3 minutes in the oven.
  10. Carefully remove the pan from the oven and then the steak from the pan.
  11. Cover the steak with aluminum foil for 5 minutes.
  12. This timing will result in the steaks being medium -- perfectly pink and juicy.

 

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

6 comments… add one

  1. Ellen Best May 23, 2014, 12:10 pm

    I am going to make this at the weekend, but in England we dont seem to have granulated garlic? Please advise.
    Thank you for posting this. ( I think my husband will be pleased)

    Reply
    1. Lacey Baier May 23, 2014, 7:46 pm

      Hi Ellen! Do you have access to garlic powder?

      Reply
  2. Ariel May 24, 2014, 6:41 pm

    Great post! I’ve recently stumbled upon your blog :)

    Reply
  3. Patty May 27, 2014, 1:44 pm

    I was wondering how I would alter the cook time for a more cooked steak? Instead of medium maybe medium well?

    Reply
    1. Lacey Baier May 27, 2014, 10:27 pm

      Hi Patty. Good question. I would cook each side of the steak on the stove top for an additional minute on each side, so a total of 2 minutes per side. Then, in the oven, I would leave on each side for 4 minutes per side, as opposed to 3 minutes. I hope that works for you. I haven’t tried to cook to that level of doneness with this technique, but this should work. I’d love to know how it turns out!

      Reply

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