How to Cook a Rib Eye Steak Without a Cast Iron Skillet

How to Cook a Rib Eye Steak Without a Cast Iron Skillet

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!

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 1

Cook Time 9

Total Time 10

Servings

Calories 584kcal

Author Emmeline Kemperyd

Equipment

1 Air Fryer* optional
1 Non-stick pan optional
Measuring spoons*
Spatula*

Ingredients

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

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.

Nutritional information is for stove top & stove top + oven method and assumes half the oil and butter is consumed.

Nutrition