Ribeye steak

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

  1. Bring to Room Temperature:
    • Remove the steak from the fridge 30-45 minutes before cooking to ensure even cooking.
  2. 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)

  1. Heat the Pan:
    • Heat a cast-iron skillet over high heat until very hot.
    • Add 1 tbsp olive oil to prevent sticking.
  2. 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.
  3. 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.
  4. 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

  1. Rest the Steak:
    • Transfer to a plate and let it rest for 5-10 minutes to retain juices.
  2. Slice & Enjoy:
    • Slice against the grain and serve with your favorite sides.

Alternative Cooking Methods

Grilled Ribeye:

  1. Preheat grill to 450-500°F.
  2. Grill for 4-5 minutes per side for medium-rare.
  3. Let rest for 5-10 minutes before serving.

Oven-Finished Ribeye:

  1. Sear in a cast-iron pan for 2 minutes per side.
  2. Transfer to a preheated 400°F oven for 5-7 minutes.
  3. 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!

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Ribeye steak

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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.

  • Author: Beth
  • 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

Scale
  • 1 (1.25–1.5 inch thick) ribeye steak (about 1216 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)

  1. Heat a cast-iron skillet over high heat for 3-5 minutes (until very hot).
  2. Add 1 tbsp oil, then place steak in the pan.
  3. Sear undisturbed for 3-4 minutes (until deep golden brown).
  4. Flip and sear another 3-4 minutes.
  5. Reduce heat to medium-low, add butter, garlic, and herbs, and baste (spoon butter over the steak) for 1-2 minutes.
  6. Remove when internal temp reaches:
    • 120°F (rare)
    • 130°F (medium-rare, recommended)
    • 140°F (medium)
  7. Let rest 5-10 minutes before slicing.

B. Grilled Ribeye (Best for Smoky Flavor)

  1. Preheat grill to 450-500°F (high heat).
  2. Place steak directly over heat and sear for 3-4 minutes per side.
  3. Move to indirect heat and cook until desired doneness (use a thermometer).
  4. Let rest for 5-10 minutes before slicing.

C. Reverse-Sear (Best for Thick Ribeye – 1.5” or More)

  1. Preheat oven to 250°F. Place steak on a wire rack over a baking sheet.
  2. Bake until steak reaches 15°F below desired doneness (about 30-40 minutes).
  3. Heat a skillet over high heat, add oil, and sear for 1-2 minutes per side.
  4. 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.

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