A ribeye steak is one of the most flavorful and juicy cuts of beef, known for its marbling and tenderness. Whether cooked on a cast-iron skillet, grilled, or oven-finished, this recipe delivers a perfectly seared, mouthwatering steak with a rich, buttery flavor.
Why You’ll Love This Recipe
- Perfect Crust & Juicy Center: A beautifully seared outside with a tender, medium-rare interior.
- Rich Flavor: The marbling in a ribeye makes it one of the most flavorful cuts.
- Simple & Foolproof: No complicated steps—just quality ingredients and the right technique.
- Versatile Cooking Methods: Works for cast-iron, grill, or oven-finishing.
- Restaurant-Quality at Home: Save money and make a steakhouse-style ribeye in your own kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ribeye steak (1 to 1.5 inches thick)
- Kosher salt
- Black pepper (freshly ground)
- Garlic powder (optional)
- Butter (for basting)
- Olive oil
- Fresh garlic (crushed)
- Fresh rosemary or thyme (optional)
Directions

Step 1: Prepare the Steak
- Bring to Room Temperature:
- Remove the steak from the fridge 30-45 minutes before cooking to ensure even cooking.
- Season Generously:
- Pat the steak dry with paper towels.
- Season both sides with kosher salt, black pepper, and garlic powder (if using).
Step 2: Cook the Steak (Cast-Iron Skillet Method)
- Heat the Pan:
- Heat a cast-iron skillet over high heat until very hot.
- Add 1 tbsp olive oil to prevent sticking.
- Sear the Steak:
- Place the steak in the pan and sear for 2-3 minutes without moving.
- Flip and sear the other side for another 2-3 minutes.
- Baste with Butter:
- Reduce heat to medium-low.
- Add 2 tbsp butter, crushed garlic, and rosemary/thyme to the pan.
- Tilt the pan and spoon the melted butter over the steak for 1-2 minutes.
- Check Doneness:
- Rare: 120-125°F (2-3 minutes per side)
- Medium-Rare: 130-135°F (3-4 minutes per side)
- Medium: 140-145°F (4-5 minutes per side)
- Well-Done: 155°F+ (not recommended for ribeye)
Step 3: Rest & Serve
- Rest the Steak:
- Transfer to a plate and let it rest for 5-10 minutes to retain juices.
- Slice & Enjoy:
- Slice against the grain and serve with your favorite sides.
Alternative Cooking Methods
Grilled Ribeye:
- Preheat grill to 450-500°F.
- Grill for 4-5 minutes per side for medium-rare.
- Let rest for 5-10 minutes before serving.
Oven-Finished Ribeye:
- Sear in a cast-iron pan for 2 minutes per side.
- Transfer to a preheated 400°F oven for 5-7 minutes.
- Rest and serve.
Servings and Timing
- Servings: 1-2
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Resting Time: 5-10 minutes
- Total Time: 20-25 minutes
Variations
- Garlic Butter Ribeye: Mix softened butter with roasted garlic and spread on steak after resting.
- Spicy Kick: Add crushed red pepper flakes or cayenne to the seasoning.
- Herb Crusted: Coat with finely chopped rosemary, thyme, and parsley before cooking.
- Reverse Sear Method: Cook in a low oven at 250°F until 115°F internal temp, then sear in a hot pan.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating:
- Oven: 250°F for 10 minutes until warmed through.
- Skillet: Sear in a pan for 1-2 minutes on medium heat.
- Avoid microwaving, as it dries out the steak.
FAQs
How do I choose a good ribeye steak?
Look for high marbling, at least 1-inch thick, and bright red color with white fat.
Should I use bone-in or boneless ribeye?
Bone-in has extra flavor but takes longer to cook. Boneless is easier to handle.
Why is my steak not getting a good crust?
Ensure your pan is very hot before searing and pat the steak dry before seasoning.
Should I flip the steak multiple times?
For a classic sear, flip once. For even cooking, flip every 30 seconds until done.
Can I cook ribeye in an air fryer?
Yes! Air fry at 400°F for 10-12 minutes, flipping halfway through.
Do I need to marinate ribeye?
No, ribeye is flavorful on its own. A dry rub or simple seasoning is enough.
What’s the best oil for cooking ribeye?
Use oils with a high smoke point, like avocado oil, canola oil, or clarified butter.
Can I use frozen steak?
Yes, but thaw overnight in the fridge for the best results.
What are the best side dishes for ribeye?
Try roasted potatoes, sautéed mushrooms, grilled asparagus, or a fresh salad.
How do I prevent overcooking?
Use a meat thermometer and pull the steak 5°F before target temp, as it continues cooking while resting.
Conclusion
A perfectly cooked ribeye steak is one of the best ways to enjoy a high-quality cut of beef. With a rich, buttery texture and deep flavor, it’s a steakhouse favorite you can make at home with ease. Whether pan-seared, grilled, or oven-finished, this method guarantees a juicy, flavorful steak every time. Try it tonight and enjoy a restaurant-quality meal at home!
PrintRibeye steak
A ribeye steak is one of the most flavorful, juicy, and tender cuts of beef, known for its rich marbling. This recipe delivers a perfectly seared, butter-basted ribeye with a crispy crust and a juicy, tender interior. Whether pan-seared, grilled, or oven-finished, this method ensures steakhouse-quality results at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 1-2 1x
- Category: Main Course
- Method: Pan-Seared, Grilled, or Reverse-Seared
- Cuisine: American, Steakhouse
Ingredients
- 1 (1.25–1.5 inch thick) ribeye steak (about 12–16 oz)
- 1 tbsp olive oil
- 1 tsp salt (preferably coarse or kosher salt)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
For Basting (Pan-Seared Method):
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
1. Prepare the Steak:
- Let the steak sit at room temperature for 30-40 minutes before cooking (ensures even cooking).
- Pat dry with paper towels to remove moisture (helps create a crispy crust).
- Rub with olive oil, then season generously with salt, pepper, and garlic powder on all sides.
Cooking Methods: Choose Your Favorite!
A. Pan-Seared (Best Crust & Butter Basting)
- Heat a cast-iron skillet over high heat for 3-5 minutes (until very hot).
- Add 1 tbsp oil, then place steak in the pan.
- Sear undisturbed for 3-4 minutes (until deep golden brown).
- Flip and sear another 3-4 minutes.
- Reduce heat to medium-low, add butter, garlic, and herbs, and baste (spoon butter over the steak) for 1-2 minutes.
- Remove when internal temp reaches:
- 120°F (rare)
- 130°F (medium-rare, recommended)
- 140°F (medium)
- Let rest 5-10 minutes before slicing.
B. Grilled Ribeye (Best for Smoky Flavor)
- Preheat grill to 450-500°F (high heat).
- Place steak directly over heat and sear for 3-4 minutes per side.
- Move to indirect heat and cook until desired doneness (use a thermometer).
- Let rest for 5-10 minutes before slicing.
C. Reverse-Sear (Best for Thick Ribeye – 1.5” or More)
- Preheat oven to 250°F. Place steak on a wire rack over a baking sheet.
- Bake until steak reaches 15°F below desired doneness (about 30-40 minutes).
- Heat a skillet over high heat, add oil, and sear for 1-2 minutes per side.
- Rest 5-10 minutes before slicing.
Serving & Pairing Suggestions:
- Serve with garlic butter, chimichurri, or blue cheese sauce.
- Pair with mashed potatoes, grilled asparagus, or roasted Brussels sprouts.
- Enjoy with a bold red wine (Cabernet Sauvignon or Malbec).
Notes
- For an extra tender steak, dry brine by salting the steak and letting it rest uncovered in the fridge overnight.
- For a smoky kick, add a pinch of smoked paprika to the seasoning.
- No thermometer? The finger test method helps gauge doneness.