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Pan-Fried Ribeye Steaks

11 min
5 min prep
6 min cook

Serves 6

Unsaved Pan-Fried Ribeye Steaks

Ingredients

  • 4 Ribeye steaks, cut 3/8-inch thick
  • 1/8 tsp Garlic salt
  • 1/8 tsp Ground black pepper
  • 1 tbsp Unsalted butter

Instructions

  1. Season rib-eyes with garlic salt and pepper.
  2. Heat a large skillet 2 minutes over medium-high heat and melt 1/2 tablespoon butter in skillet.
  3. Pan fry steaks in two batches 1-3 minutes per side.
  4. Melt remaining 1/2 tablespoon butter in skillet for second batch; tent first batch with foil to keep warm.

Nutrition

3gCarbs
21gFat
32gProtein

Nutrition Facts

6 servings

  • Amount Per Serving
    Calories330
  • % Daily Value*
  • Total Fat
    • 21g
    • 32%
  • Saturated Fat
    • 8g
    • 40%
  • Trans Fat
    • 1g
  • Cholesterol
    • 110mg
    • 37%
  • Sodium
    • 170mg
    • 7%
  • Total Carbohydrate
    • 3g
    • 1%
  • Dietary Fiber
    • 0g
  • Sugars
    • 0g
  • Protein
    • 32g
  • Vitamin C
  • Calcium
    • 2%
  • Iron
    • 25%
  • Vitamin A
    • 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.