Pan Seared Ribeye Steaks with Goat Cheese and Sun-Dried Tomatoes

Spend more time with your special someone and less in the kitchen when you make A Cedar Spoon’s Pan-Seared Ribeye Steaks! Fresh thyme, creamy goat cheese and sun-dried tomatoes combine for a flavor that is sure to impress.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Total Servings: 2


  • 2 boneless ribeye steaks (each about 10-12 ounces and 1 ¼ inches thick)
  • 2 Tablespoon olive oil, divided
  • Salt and pepper
  • 2 Tablespoons butter
  • 2 teaspoons fresh thyme
  • 4 ounces of crumbled goat cheese
  • 2 ounces of sun-dried tomatoes, chopped, divided


  1. Heat a large cast-iron skillet over medium-high heat.
  2. Rub the 1 Tablespoon olive oil on both sides of the ribeye along with salt and pepper.
  3. 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.
  4. Sear the other side for 3 more minutes or until you reach your desired temperature, spooning the butter over the steaks as it melts.
  5. Transfer steaks to a plate or cutting board and tent with aluminum foil for 5 minutes.
  6. Garnish each ribeye with half of the goat cheese and sun-dried tomatoes and serve warm.