Ribeye Steak

This ribeye steak recipe uses steaks without a bone. However, bone -in ribeye steaks can also be used. Choose ribeye steaks that have nice even marbling throughout for the best results. Making a great steak is not difficult but here are some things to ensure it’s perfect every time

Ribeye Steak is a culinary delight that is rich, juicy, and packed with flavor. What makes it stand out? It’s the marbling. Those beautiful streaks of fat melt during cooking, creating unbeatable tenderness and taste. Plus, its versatility is unmatched.

Whether grilled, pan-seared, or broiled, the ribeye steak promises a delightful experience. Whether you’re a seasoned chef or a first-timer, this recipe will be easy, and incredibly rewarding.

Understanding Ribeye Steak

What exactly is a ribeye steak? Well, it comes from the rib section of the cow, which gives it that rich flavor and tenderness we all love. Selecting the perfect ribeye is an art in itself. You want to look for good marbling and a nice, thick cut.

Remember, the marbling is what makes the steak juicy and flavorful. Additionally, letting your steak rest at room temperature before cooking is a crucial step not to be missed. It ensures your steak cooks evenly, bringing you closer to perfection with every bite.

Now, you’re on your way to enjoying one of the most sublime dishes out there. Stick around, because we’re going to walk you through every step, making sure your culinary adventure is as enjoyable as it is delicious.

Selecting the Perfect Ribeye

Now, picking the perfect Ribeye Steak might seem daunting, but fear not; we’ve got you covered. First off, eye the marbling. You’re looking for those gorgeous fat streaks throughout the meat. Why? Because that’s where the magic happens. Marbling equals moisture and flavor, transforming your meal into a mouthwatering masterpiece. Next, thickness matters. Aim for a steak about 2 inches thick. This ideal size ensures a lovely crust on the outside, while the inside stays sumptuously juicy.

Also, don’t overlook the importance of meat quality. Choose a steak that’s been responsibly sourced and properly aged. Aging enhances the steak’s flavor and tenderizes it, promising an exquisite taste.

Remember, the right ribeye can elevate your dish from great to unforgettable. With these tips, you’re not just buying a steak; you’re setting the stage for triumph.

2 raw ribeye steak before seasoning to cook

Preparation Essentials

Before we dive into the magical world of cooking the perfect Ribeye Steak, let’s make sure you’ve got everything you need.

  • Ribeye Steak: 1-2 12-ounce bone-in, 2-inch-thick, at room temperature
  • Seasoning: Kosher salt and freshly ground black pepper to taste
  • Oil: 1 tablespoon (preferably canola for its high smoke point)
  • Butter: 3 tablespoons for that rich, nutty flavor
  • Garlic: 3 cloves, pressed, because garlic makes everything better

Preparing the Steak for Cooking

Alright, it’s time! Start by taking your Ribeye Steak out of the fridge. Why? Bringing it to room temperature helps the steak cook more evenly, ensuring every bite is just as perfect as the next. Give it about 30 minutes to an hour; this is a great time to prep your sides or simply sip on a drink.

Next comes the seasoning. This step is crucial, folks! Season generously with Kosher salt and freshly ground black pepper. Don’t be shy – this is your steak’s chance to soak up all that flavor goodness.

And there you have it! Your Ribeye Steak is now prepped and primed, begging to be cooked to perfection. Stick with us, and you’ll soon be searing like a pro, ready to tantalize your taste buds with the juiciest, most flavorful steak you’ve ever laid on a plate.

Cooking Methods Explored

Now, onto the thrilling part – cooking your Ribeye Steak to perfection! We’ve got three fabulous methods for you to try: pan-searing, grilling, and broiling. Each one promises a delicious outcome, but the choice is yours.

Pan-Searing: The Classic Approach

First up, pan-searing, a fan favorite for good reason. It’s all about that crust! Start by heating your skillet on high. Then, add oil and wait for it to shimmer. Gently place your steak in the skillet, and hear that sizzle. Cook each side until it develops a dark crust, around 3-5 minutes per side for that perfect medium-rare. Remember, it’s all about the heat and timing.

Grilling: For the Smoky Aficionados

Prefer the smoky flavor of the outdoors? Grilling is for you. Preheat your grill to high. Season your steak, then place it on the grill. Cook for about 4-6 minutes on each side for medium-rare, depending on the thickness. Here’s a tip: don’t flip it too often. The goal is those beautiful grill marks and a juicy center.

Broiling: The Indoor Alternative

No grill? No problem! Broiling is a fantastic alternative. Preheat your broiler, and place the steak on a broiler pan. Position the pan so the steak is about 3-4 inches from the heat source. Broil for about 4-5 minutes on each side for that tantalizing crust. Pay close attention, as broiling can quickly go from perfect to overdone.

Whichever method you choose, the key to a heavenly Ribeye Steak lies in not only how you cook it but also in letting it rest afterward. After cooking, give your steak a good 10 minutes to rest. This step is crucial, as it allows the juices to redistribute, ensuring every bite is as flavorful as it can be.

cooked ribeye steak on grill top

The Perfect Ribeye Steak Recipe:

Cooking a ribeye steak to perfection can turn your meal into an exceptional experience. Follow these step-by-step instructions, along with our tips on seasoning and temperature control, to achieve that unparalleled flavor and texture.

  1. Preheat your Skillet: Place a heavy skillet, preferably cast iron, on the stove over high heat. You want the pan to be extremely hot to ensure proper searing.
  2. Season your Steak: While your pan is heating, take your room-temperature steak and season it generously on both sides with kosher salt and freshly ground black pepper. Dry rub for grilling can also be used here. For an extra layer of flavor, you can also add a bit of garlic powder or your favorite steak seasoning blend.
  3. Oil the Pan: Once your skillet is hot, add 1 tablespoon of canola oil (or another oil with a high smoke point) to the pan. Swirl the pan to evenly coat the bottom. The oil should start to shimmer but not smoke.

Pan-Searing Method

  • Sear the Steak: Carefully place your steak in the center of the skillet. It should sizzle immediately. Sear the steak for about 3-5 minutes on one side, without moving it, to create a well-formed crust.
  • Flip and Add Flavors: Flip the steak to sear on the other side. Now, reduce the heat to medium and add 3 tablespoons of butter, 3 cloves of pressed garlic, and any other aromatics you like (such as rosemary or thyme) to the pan. Baste your steak with the butter using a spoon, tilting the pan if needed to scoop the butter. Continue cooking for an additional 3-5 minutes for medium-rare. Use a meat thermometer to ensure your steak reaches the desired internal temperature—135°F (57°C) for medium-rare.
  • Rest your Steak: This is crucial. Remove your steak from the skillet and transfer it to a cutting board or plate. Tent it loosely with aluminum foil and allow it to rest for 10 minutes. Resting helps the juices redistribute throughout the meat, making every bite succulent and flavorful.
  • Serve: After resting, slice against the grain and serve immediately. Enjoy the robust flavors and the tender, juicy texture that makes the perfect ribeye steak.

Serving and Garnishes

After your steak has rested and is ready to impress, it’s time to think about presentation and garnishes. A beautifully cooked ribeye steak requires little embellishment, but a few simple touches can elevate your dish from great to extraordinary.

  • Serving: Place your steak on a warm plate to ensure it stays hot while you eat. If you’ve cooked more than one steak, consider slicing them before serving to make it easier for guests to help themselves.
  • Garnishes: Fresh herbs like rosemary sprigs or thyme can add a touch of elegance and fragrance. For a burst of color and freshness, a light sprinkle of finely chopped parsley works wonders.
  • Sides: Complement your steak with sides that can stand up to its robust flavor without overshadowing it. Think roasted vegetables, a creamy mashed potato, or a crisp green salad.
  • Sauces: While a well-cooked ribeye is juicy and flavorful on its own, a small dish of sauce can enhance its richness. Classic choices include a silky béarnaise, a peppery green peppercorn sauce, or even a simple compound butter melting atop the steak.

Remember, the key to an unforgettable steak experience lies as much in the presentation and accompaniments as it does in the cooking itself.


In conclusion, cooking the perfect ribeye steak is a rewarding endeavor. Whether you prefer pan-searing, grilling, or broiling, each method offers its unique flavor and texture to the steak.

Remember, the secret to a succulent, tender steak lies not only in the cooking technique but also in proper seasoning, temperature control, and allowing the meat to rest before serving.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter. If you make this recipe, please come back and leave a review. I would love to hear what you think!

Happy cooking and bon appétit!

cooked ribeye steak on a wooden board

Ribeye Steak

Cooking the perfect ribeye steak is a rewarding endeavor. This recipe shares easy to follow pan-searing, grilling, and broiling techniques.
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 2


  • 2 10 ounce bone-in ribeye steak 2-inch-thick, at room temperature
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon oil
  • 3 tablespoons butter
  • 3 cloves garlic pressed


  • Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
  • Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add oil.
  • Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
  • Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, (optional: thyme and rosemary) to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
  • Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 10 minutes before slicing.


Nutrition Estimates:
Calories: 694 | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 168mg | Sodium: 218mg | Potassium: 606mg | Sugar: 1g | Vitamin A: 384IU | Calcium: 16mg | Iron: 4mg
Keyword ribeye, ribeye steak

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