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Pan-Seared Ribeye Steaks with Goat Cheese and Sun-Dried Tomatoes is an elegant meal without all of the work. These steaks come together in under 20 minutes and are filled with rich flavors that pair nicely with the tender ribeye. This is perfect for your special someone on Valentine’s Day.
Do you have plans for Valentine’s Day?
If you are looking for something to make the special someone in your life, the Ohio Beef Council and I are teaming up to help. These Pan-Seared Ribeye Steaks With Goat Cheese and Sun-Dried Tomatoes are sure to impress your loved ones without the work and time of a fancy meal.
These tender ribeye steaks are pan-seared in a skillet, making them quick to cook and also helps to ensure a nice crust on the outside of the ribeye.
They are cooked in melted butter and fresh thyme and then topped with creamy goat cheese and sun-dried tomatoes.
These flavors make the perfect accompaniment to the tender beef. I don’t know about you but I love a good steak, like this Top Sirloin Steak, Filet Mignon or this Skillet Garlic Butter Steak and Potatoes.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Steak: This recipe uses ribeye steaks but you can also use any cut of steak that you want.
- Butter: Butter is used to help add deep flavor.
- Herbs: Fresh thyme is a nice addition to this steak. If you don’t have fresh you can use dried thyme.
- Goat Cheese: Creamy, rich goat cheese pairs so nicely with the sun-dried tomatoes. You could also use feta cheese.
- Tomatoes: Salty, earthy sun-dried tomatoes are added to this steak and pair so well with the goat cheese. I suggest draining some olive oil before using them.
How to Make this Pan-Seared Ribeye Steak
Step 1: Prepare Steak: Heat a large cast-iron skillet over medium-high heat.
Rub the 1 Tablespoon olive oil on both sides of the ribeye along with salt and pepper.
Step 2: Sear Steak: Place the ribeye on the hot skillet and sear one side for 3 minutes, creating a crust. Add the butter and the thyme, and flip the ribeye over. Sear the other side for 3 more minutes or until you reach your desired temperature, spooning the butter over the steaks as it melts.
Step 3: Tent Steak: Transfer steaks to a plate or cutting board and tent with aluminum foil for 5 minutes.
Garnish each ribeye with half of the goat cheese and sun-dried tomatoes and serve warm.
Storage Tips
Store the leftover steak in an airtight container for up to 3 days. To reheat you can heat in a skillet.
More Beef Recipes
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Pan-Seared Ribeye Steaks with Goat Cheese and Sun-Dried Tomatoes
Ingredients
- 2 ribeye steaks, each about 10-12 ounces and 1 1/4 inches thick (boneless)
- 2 tablespoon olive oil, divided
- Salt and pepper
- 2 tablespoons butter
- 2 teaspoons fresh thyme
- 4 ounces goat cheese, divided, crumbled
- 2 ounces sun-dried tomatoes, chopped, divided
Instructions
- Heat a large cast-iron skillet over medium-high heat.
- Rub the 1 Tablespoon olive oil on both sides of the ribeye along with salt and pepper.
- Place the ribeye on the hot skillet and sear one side for 3 minutes, creating a crust. Add the butter and the thyme, and flip the ribeye over.
- Sear the other side for 3 more minutes or until you reach your desired temperature, spooning the butter over the steaks as it melts.
- Transfer steaks to a plate or cutting board and tent with aluminum foil for 5 minutes. Garnish each ribeye with half of the goat cheese and sun-dried tomatoes and serve warm.
Notes
- Make sure you check the temperature of the ribeye after you flip them and sear for that additional 3 minutes. I go for medium rare and usually pull them off the skillet at 125 or 130 because the steaks temperature will increase as it sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the Ohio Beef Council. As always, all opinions are my own. Thanks for supporting the brands that make A Cedar Spoon possible.
Great one for a special occasion.
great recipe – too many repetitious photos. Fewer photos would communicate confidence.
Thank you! I am confident. 🙂 But thanks for the suggestion.