This post will show you how to cook a rib eye steak without a cast iron skillet, using three different methods: air fryer, stove top, and stove top plus finishing it in the oven. You can cook delicious steaks without a cast iron skillet, and I will show you how!
I Almost Never Cook My Steak in a Cast Iron Skillet
I love my cast iron skillet, but it can also be annoying to use. It's so "extra" - I can't wash it with soap, I need to remember to season it, and it burns food much easier than other pans.
Also, I know foodies rave about how much better food is when cooked in cast iron. But do you want to know a secret? I can't really taste much of a difference.
Sure, some foods might come out slightly better. But I'm all about easy cooking, and the hassle of cooking with cast iron just isn't worth that slight extra flavor boost.
If you have the same issue with cast iron skillets, or if you don't have one - then this post is for you.
3 Easy Ways to Cook Rib Eye Steak Without a Cast Iron Skillet
Instead of using a cast iron skillet, I recommend one of these three methods:
- Cooking it stovetop
- Cooking it stovetop and finishing it in the oven
- Cooking it in your air fryer
When Should I Choose Which Method?
This mainly comes down to which appliances you have in your kitchen, your own preference, and how thick your steak is.
For thick steaks (1+ inches/2.5 cm+) option 2 or 3 is best, as they minimize the risk risk of the steak burning.
For thinner steaks (½ to 1 inch/1-2.5 cm steaks) I recommend option 1 or 3, as option 2 just takes more time.
If you are after the best sear, option 1 or 2 is the way to go, as the air fryer will cook the steak perfectly, but you won't get as nice of a sear.
If you want as little fat as possible, then option 3 is the way to go, as you just need to add a tiny bit of oil. Also, most of the oil - and any excess fat in the steak - will drip off while cooking.
Method 1: Cooking It Stove Top Without a Cast Iron Skillet
1. Cook the Steak
Start by seasoning your steaks, then heat a pan over medium-high heat and add butter and olive oil. You can also use just one of them, but I find a combination provides the best flavor.
Add in your steaks and sear 2-3 minutes per side (for a ½ inch thick steak you want to cook medium-rare).
When to Flip It?
There are signs to watch out for to know when the steak is done. It takes a bit of practice to get it right, but here's what to watch out for:
Rare: As soon as you see any blood appearing on the top, even just a tiny bit, flip the steaks.
Medium-rare: When you can clearly see some blood appearing on the top, in multiple places, flip the steaks. It shouldn't be a lot of blood, though!
Medium: When there is a slight trickle of blood on the top, not just in a few small spots, flip it.
Well-done: When there is blood seeping out all over the top of the steak, flip it.
Make a note of how long it had cooked, and cook for the same amount of side on the other side.
2. Let It Rest
This step is very important, so don't skip it! Allowing the steak to rest does 2 things:
- Allows the juices to settle so the steak is juicier and more tender
- Allows it to gently come up to your preferred temperature, with less risk of overcooking
Just wrap the steak in aluminum foil, and let it rest for at least 5 minutes.
Method 2: Finishing It in the Oven
To cook rib eye steak in the oven you start the same as when cooking it stove top, but sear it for just 1 minute per side over high heat.
Then finish cooking it in the oven, 8-10 minutes for a ½ thick steak cooking to medium-rare. Use a meat thermometer to get the cook point right, and don't forget to allow it to rest before serving!
Method 3: Air Frying
If you want all the details specific to cooking your rib eye steak in the air fryer, check out this more comprehensive guide.
1. Cook the Steak
Preheat your air fryer, then place the steak in the air fryer basket and air fry 4 minutes (for a 1-inch steak cooked to medium-rare), flip, and air fry 4 more minutes.
The time needed will depend on multiple things:
- How thick the steak is
- How well done (or not) you like it
- Your specific air fryer
I recommend using a meat thermometer to make sure you get it just right!
2. Let It Rest
Just as with other cooking methods, it's important you let your steak rest before serving. Wrap in aluminium foil and rest at least 5 minutes.
Tips for the Juiciest Steak
- Allow the steak to come to room temperature before cooking. This will make the steak cook quicker and give it a better sear since it won't cool down the pan.
- For a good sear, make sure you start with a hot pan. It should start sizzling immediately after the steak is placed in the pan! Then, keep an eye on it and lower the heat when you've achieved the perfect sear, so it doesn't burn instead.
- Always use a meat thermometer for best results, and follow the recommended internal temperatures provided below.
Recommended Internal Temperature
I recommend cooking steak to around 5 degrees below the setpoint and then allowing it to rest covered for at least 5 minutes. The temperature will rise up to 5-7 degrees Fahrenheit (2-3 degrees Celsius) while resting.
| Internal temperature | Rest from | |
| Rare | 120-125°F (48-52°C) | 118-120°F / 46-48°C |
| Medium Rare | 130°F (54°C | 125°F / 52°C |
| Medium | 140°F (60°C) | 135°F / 58°C |
| Medium Well | 150°F (65°C) | 145°F / 63°C |
| Well Done | 155°F (68°C) | 150°F / 66°C |
Best Sides to Serve With Steak
- Ranch Coleslaw15 Minutes
- Air Fryer Bell Peppers13 Minutes
- Air Fryer Fingerling Potatoes25 Minutes
- Cheesy Mashed Potatoes35 Minutes
More Quick & Easy Steak Recipes
- Air Fryer Skirt Steak50 Minutes
- Air Fryer Steak Bites50 Minutes
- How to Air Fry Frozen Steak12 Minutes
- Air Fryer Roast Beef50 Minutes
Recipe
How to Cook a Rib Eye Steak Without a Cast Iron Skillet
Print RateIngredients
- 1 rib eye steak at room temperature
- ½ teaspoon garlic salt
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon ground black pepper
- sea salt flakes optional
Air Fryer Method
- 1 teaspoon olive oil or neutral cooking oil
Stove Top & Stove Top + Oven Method
- 1 tablespoon salted butter
- 1 tablespoon olive oil or neutral cooking oil
Instructions
Air Fryer
- Preheat the air fryer by running it with the air fryer basket in at 390°F (200°C) for 5 minutes.
- In a small bowl, mix together the vegetable oil, Worcestershire sauce, garlic salt and black pepper.½ teaspoon garlic salt, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon ground black pepper, 1 teaspoon olive oil
- Pat the steak dry with a paper towel and rub with the seasoning on all sides.1 rib eye steak
- Place steak in air fryer basket and air fry for 8 minutes (½ inch steak, medium rare) at 390°F (200°C) , turning once halfway.The time will vary depending on how thick your steak is, how done you want it to be, and your specific air fryer model.
- Check the temperature with a meat termometer. See the guide below if you are unsure of which temperature to aim for.The temperature will keep rising while the steak is resting.
- Wrap the steak in foil and let it rest for at least 5 minutes before serving. Sprinkle with sea salt flakes just before serving.sea salt flakes
Stove Top
- Let the steak come to room temperature, then pat dry and season on both sides with garlic salt, Worcestershire sauce and ground black pepper.½ teaspoon garlic salt, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon ground black pepper
- Place a non stick pan over medium-high heat and add in olive oil and butter.1 tablespoon olive oil, 1 tablespoon salted butter
- When the butter has melted and quieted down, add in the steak. Sear 2-3 minutes per side (½ inch steak, medium rare). Use a meat thermometer to know when it's done. See the guide below if you are unsure of which temperature to aim for.The temperature will keep rising while the steak is resting.
- Wrap the steak in foil and let it rest for at least 5 minutes before serving. Sprinkle with sea salt flakes just before serving.sea salt flakes
Stove Top + Oven
- Let the steak come to room temperature, then pat dry and season on both sides with garlic salt, Worcestershire sauce and ground black pepper. Meanwhile, place an empty oven-safe dish in the oven, and preheat the oven to 430°F (220°C).1 rib eye steak, ½ teaspoon garlic salt, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon ground black pepper
- Place a non stick pan over high heat and add in olive oil and butter.1 tablespoon salted butter, 1 tablespoon olive oil
- When the butter has melted and quieted down, add in the steak. Sear 1 minute per side, until it is nice and browned. Then place the steak in the oven safe dish in the oven.
- Bake 8-10 minutes in the oven (½ inch steak, medium rare), to your desired cook point. Use a meat thermometer to know when it's done. See the guide below if you are unsure of which temperature to aim for.The temperature will keep rising while the steak is resting.
- Remove the steak from the oven and wrap in foil. Allow to rest for at least 5 minutes before serving. Sprinkle with sea salt flakes just before serving.sea salt flakes
Equipment (may contain affiliate links)
- 1 Air Fryer* optional
- 1 Non-stick pan optional
Notes
Recommended Internal Temperatures
Rare: Done at 120-125°F (48-52°C) (rest from 118-120°F / 46-48°C) Medium rare: Done at 130°F (54°C) (rest from 125°F / 52°C) Medium: Done at 140°F (60°C) (rest from 135°F / 58°C) Medium-well: Done at 150°F (65°C) (rest from 145°F / 63°C) Well done: Done at 155°F (68°C) (rest from 150°F / 66°C)Tips & tricks
- Allow the steak to come to room temperature before cooking. This will make the steak cook quicker and give it a better sear since it won't cool down the pan.
- For a good sear, make sure you start with a hot pan. It should start sizzling immediately after the steak is placed in the pan! Then, keep an eye on it and lower the heat when you've achieved the perfect sear, so it doesn't burn instead.
- Always use a meat thermometer for best results, and follow the recommended internal temperatures provided above.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Diago
It's really weird. I followed Method 2 and had weird results. I left the steak out for a couple of hours (had to go to store unexpectedly and took 2 hours to get back). This means the steak was definitely at room temp when I started cooking it. I tossed a Pyrex into my oven and set it to 430. Once it was preheated, I started to sear my steak. I did it on high heat and flipped it a couple of times (didn't like how 1 minute didn't provide enough of a sear with the pan I was using). When I put the thermometer into the steak, it was at 101F. I put it into the oven and within 4 minutes the steak was at 150F where the thermostat was. I decided to check it just in case my thermo was bad and some spots were over 165F. I switched to a new therm and got same results. Keep in mind, this is a 1-1.5" Cowboy Ribeye. It's not a thin steak by any means. Any idea why my cooking time differed to the recipe?
Emmeline Kemperyd
Hi Diago, it was probably due to searing it for longer than 1 minute. It cooks much faster on the stove than in the oven, so if you sear it longer it will need much less time in the oven. I also find that sometimes steaks just need more or less time - I'd assume it has something to do with the makeup, who much fat it has etc. but not sure. This is why using the thermometer is so important! 🙂 /Emmeline