Pan Seared Ribeye

The greatest lesson I ever learned about ribeye steaks came from a butcher in the meat department of a grocery store in Little Rock, AR. He pointed to the outer rim of a ribeye steak in his counter, and said, “This is the one you want.”

I noticed the outer rim was more tender and marbled looking. So from that moment on, I’ve always examined the outer rim of ribeye steaks before purchasing. Many times, I might eat just the outer portion and leave the middle part for my husband’s steak and eggs breakfast the next day. The outer portion is like Wagyu. You know, beef from those cows that get fed beer and massaged.

You can’t eat a steak on its own, though, right? My favorite accompaniment is the organic Bella mushroom. It doesn’t need much in its preparation, just a little butter, maybe some thyme. In this recipe, I used truffle butter to finish both the steak and mushrooms.

A great friend of mine back in Little Rock shares my love of inspiring eateries and inspired home cooking, so she sent me this truffle butter from a company she discovered in Bryant Park on a visit to NYC. I want to use it all at once and also save it for as long as I can.

My formula for a perfect medium rare steak is to select a cut that is about one inch thick, weighing about a pound. I start with a 3-3-3-3 minutes per flip, but I often get antsy and it sometimes turns out to be 3-3-2-2. I can’t stand when I overcook a steak. Others can do it, and I’ll eat it. But that means I love you a lot. And there will probably be Worcestershire involved. Best results for me involve my Martha Stewart 12 inch enameled cast iron skillet and medium to medium high heat. Sometimes the heat fluctuates. I get antsy.

I think the best you can do is your best. You can always throw it back in if it’s undercooked, and if it is overcooked, drown it in Lea & Perrins. If you try this pan seared steak method, please tag me!

Pan Seared Ribeye

Recipe by Thanh RasicoCourse: Dinner, Mains, Sides


Prep time


Cooking time



My favorite way to cook steak at home


  • Oil spray (I use avocado)

  • Ribeye steak, about 1 pound

  • Organic baby portabella mushrooms

  • Truffle butter

  • Preferred steak seasonings


  • Prepare your ribeye with salt and pepper or other preferred seasonings.
  • Preheat your cast iron skillet to medium high heat, then spray with oil.
  • Sear each side of the steak 3 minutes per side. Flip 4 times.
  • Allow the steak to rest on a separate plate, then add more oil to the pan. Sauté the mushrooms, then finish with truffle butter.
  • Serve the steak and mushrooms together, topping the steak with additional truffle butter.


  • Thyme is a delicious herb that goes well with steak and mushrooms.
  • Additional truffle salt enhances this dish as well.
  • Worcestershire sauce is also a favorite of mine when preparing this.

Comments are closed.