Pan‑Seared Ribeye Recipe

Bristol Farms’ Pan-Seared Steakhouse Ribeyes
No need to visit the steakhouse! Our Ribeyes are a perfect ‘melt-in-your-mouth’ cut with incredible marbling, tenderness, and flavor. They’re also quite excellent when prepared right on your stove! Just ask any grill master and most will agree: cooking steaks on cast-iron locks in the flavor and provides a special crust that’s delightfully different than traditional grill preparation!

Pan-Seared Ribeye Recipe


8 hours


10 min


8 hours 10 min

Print Recipe
Yields 6 servings


  • 2 – 14 oz. Bristol Farms Ribeye Steaks
  • 2 tbsp butter
  • 1 tbsp. kosher salt
  • 4 cloves garlic, smashed with the back of a large knife
  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary


  • Pat steak dry with paper towels and then season generously with kosher salt. Remove the leaves from one sprig rosemary and add to a small bowl with one tablespoon melted butter. Add 2 cloves smashed garlic and mix well with fork. Using your hands, rub the steaks with the garlic rosemary butter mixture. Wrap in plastic wrap and refrigerate 4-8 hours.
  • Remove steak from fridge and let sit for one hour. Discard rosemary and garlic.
  • Heat a large cast iron skillet over medium-high heat until very hot. Sear the steaks evenly on both sides for about 2 minutes per side for a total of 10 minutes. Add the remaining 1 tbsp butter along with the rest of the thyme and rosemary. Baste the steaks with the butter as it melts and continue cooking until steak is medium-rare or 130 ° F.
  • Transfer to cutting board and let rest for 10 minutes. Cut the steak off the bone, against the grain, in thin slices.


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A Very SoCal Summer with Bristol Farms

It’s easily our favorite season in Southern California. Lasting through most of October, our extended summer means sunshine and perfectly warm air with ample time for backyard BBQs, beach gatherings, outdoor birthday parties, and of course, anywhere picnics. And what makes these sunny shindigs just so awesome? Beloved friends and family…and only the most fantastic food and drinks, too.

Read our Summer magazine here!

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