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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