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This post will show you how to cook a rib eye steak without a cast iron skillet *, using one of three methods: air fryer *, stove top, and stove top and finishing it in the oven. You can cook delicious steaks without a cast iron skillet *, and I will show you how!
Jump to:
- What you will learn in this post
- What you need to make it
- 3 ways to cook rib eye steak without a cast iron skillet
- How to cook a rib eye steak stove top without a cast iron skillet
- How to cook rib eye steak in the oven without a cast iron skillet
- Tips & tricks
- Recipe FAQ
- More quick & easy dinner recipes
- Recipe
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. If you have the same issue with cast iron skillets, or if you don't have one - then this post is for you.
What you will learn in this post
- How to cook a rib eye steak without using a cast iron skillet *
- 3 methods for cooking rib eye steak - all with delicious results
- When to choose which method and why
- A delicious recipe for rib eye steak with my go-to seasoning
What you need to make it
Ingredient notes & substitutions
- Steak: I love rib eye steak, but this recipe works with any single-serve cut of beef
- Vegetable oil: I use olive oil, or olive oil + butter, depending on the cooking method
- Garlic salt can be swapped for garlic powder and a pinch of salt
- Sea salt flakes are optional but delicious to sprinkle over at the end
3 ways to cook rib eye steak without a cast iron skillet
When cooking a rib eye steak without a cast iron skillet *, I recommend using one of 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?
Which method you choose mainly comes down to what appliances you have, your own preference, and how thick your steak is.
For thick steaks (1+ inches) option 2 or 3 is best, as they minimize the risk risk of the steak burning.
For thinner steaks (½ to 1 inch steaks) I recommend option 1 or 3, as option 2 is unnecessarily time consuming.
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, and most of the oil - and any excess fat in the steak - will drip off while cooking.
How to cook a rib eye steak stove top without a cast iron skillet
Below I will show you how to cook your rib eye steak stove top. If you want to air fry your rib eye steak instead, I suggest heading to my complete post on air frying rib eye steak.
- Place butter & olive oil in a non stick pan over medium-high heat
- Place steaks in pan and sear 2-3 minutes on one side (for a ½ thick medium-rare steak)
- Flip and sear 2-3 minutes more
- Wrap in aluminium foil and rest 5 minutes, then sprinkle with sea salt flakes and serve!
How to cook rib eye steak in the oven without a cast iron skillet
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.
Tips & tricks
- Allow the steak to come to room temperature before cooking, for best results
- 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!
- Cook time will vary with the size and thickness of your steak
- Use a meat thermometer * to know when the steak is done
- Remove from the heat when it is almost done - the internal temperature * will keep rising as it rests
- Allow to rest before serving for the juiciest steak!
- Store leftovers in the refrigerator in an airtight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftover steak in the air fryer
Recipe FAQ
Yes, you can cook steak in a regular frying pan. In fact, it's often easier and more suitable to beginners than using a cast iron skillet.
Which is better depends on your preference and how thick the steak is. I always recommend starting it on the stove, for a good sear on the outside, and then finishing it in the oven if the steak is thick (1 inch+).
Yes, you can sear in a non-stick pan. Make sure to not add too much fat though as a non-stick pan requires much less fat than a cast iron skillet or stainless steel pan.
More quick & easy dinner recipes
Looking for more quick & easy dinner recipes?
- Juicy Air Fryer Turkey Burgers
- Shrimp Mei Fun
- Crispy Baked Furikake Salmon
- Meatballs without Breadcrumbs & Eggs
- Chicken Patties in Air Fryer
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Recipe
How to Cook a Rib Eye Steak Without a Cast Iron Skillet
Print RateIngredients
- 1 rib eye steak
- ½ teaspoon garlic salt
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon ground black pepper
- sea salt flakes optional
Air Fryer Method
- 1 teaspoon olive oil
Stove Top & Stove Top + Oven Method
- 1 tablespoon salted butter
- 1 tablespoon olive 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 needed for this recipe
- 1 Air Fryer* optional
- 1 Non-stick pan optional
Notes
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)Ingredient notes & substitutions
- Steak: I love rib eye steak, but this recipe works with any single-serve cut of steak
- Vegetable oil: I use olive oil, or olive oil + butter, depending on the cooking method
- Garlic salt can be swapped for garlic powder and a pinch of salt
- Sea salt flakes are optional but delicious to sprinkle over at the end
Tips & tricks
- Allow the steak to come to room temperature before cooking, for best results
- For a good sear, make sure the pan is hot enough. It should start sizzling immediately after the steak is placed in the pan!
- Cook time will vary with the size and thickness of your steak
- Use a meat thermometer to know when the steak is done
- Remove from the heat when it is almost done - the temperature will keep rising as it rests
- Allow to rest before serving for the juiciest result
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftover steak in the air fryer
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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