Many prefer a cast-iron pan because it can be used to sear the meat before transferring it into the oven. [1] X Research source A griddle pan could work as a substitute for a flat pan. Select a smaller pan if possible. If you choose a larger pan you may be tempted to cook more than one steak at a time, and potentially miss the mark on the doneness. [2] X Research source

If you have to flip the ribeye multiple times, don’t worry too much. Some tests have shown the meat to be cooked more evenly and quickly when flipped multiple times. [5] X Research source

Do not use butter as your medium, because it smokes too quickly at high temperatures. Do not mix butter with the oil. It will not stop the milk proteins in the butter from burning. [8] X Research source To know when the oil is ready, wiggle the pan around and there should be a nice, free-flowing movement to the oil. [9] X Research source

Room temperature meat also cooks quicker. If it’s not room temperature, there is a risk of a cold center. [11] X Research source

This doesn’t need to be done aggressively. Patting too hard may flatten the meat out some.

Wait until just before cooking to apply the spices. Seasoning too long before cooking could cause the salt to dry out the ribeye. [14] X Research source

The generally accepted practice is to flip the steak one time. [18] X Research source After each side is cooked, some prefer to use tongs and hold the ribeye fat-side-down, just to cook off some of the excess fat. [19] X Research source

Rare – 2:15 per side (125 F/ 51C) – There will be significant redness inside. A very pliable ribeye. Medium-rare – 3:15 per side (135 F/ 57C) – More pink than red, this steak will be slightly tougher than rare and have considerable juices flowing. Medium – 4:15 per side (140 F/ 60C) – Slightly pink inside, there will be minimal juice escaping. Well-done – Over 4:15 per side (155 F/ 68C) – Cooked until thoroughly dark, the level of doneness ranges from spongy to hockey puck, depending on the desired result. [21] X Research source [22] X Research source Some prefer to get the initial char and then put it into the oven. This is a good way to retain moistness and flavor.

You can even add a pat of butter onto the hot steak once it’s been set on a plate.