Damn Delicious

How to Cook a Ribeye Steak

How to Cook a Ribeye Steak - Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

How to Cook a Ribeye Steak - Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

Whoa. Just whoa.

Say hello to the most beautiful ribeye you have ever laid your eyes on. Perfectly crusted with foaming warm butter infused with smashed garlic cloves and fresh thyme + rosemary sprigs.

It is truly a thing of beauty.

So skip the expensive steakhouse this Valentine’s Day. Skip the lines and the crowded tables. This ribeye has your name written ALL OVER IT.

How to Cook a Ribeye Steak - Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet.

And with a few simple tips, like frequent turning of the steak to get that gorgeous steak crust without overcooking the steak to well done, you’ll have absolutely no problems topping that steakhouse down the street.

Serve with wine. Serve with potatoes. Serve with salad. Serve with lobster. Or serve alone.

It is all good.

How to Cook a Ribeye Steak - Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

How to Cook a Ribeye Steak

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

25 minutes20 minutes

Ingredients:

  • 1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Directions:

  1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
  2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
  3. 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.
  4. Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, 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.
  5. 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 15 minutes before slicing.
  6. Serve immediately.

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73 comments

  1. I made this steak and I over-cooked it, BUT the flavor was amazing! I will definitely make this again. I probably had the heat to high and I cooked for 14 minutes. Everyone loved it, the kids too.

  2. Rated 5 out of 5

    I honestly didn’t believe this would turn out as good as it did! It was so simple but so good!

  3. Rated 5 out of 5

    I have never left a review for a recipe before. My first attempt at cooking ribeye steak This recipe and instructions made for an absolutely delicious steak! Thank you!

  4. Rated 5 out of 5

    Holy crap, I never leave reviews but I have to here. This was the most delicious steak I have ever had! And it was super easy and not intimidating, even when working with rib eye. Will definitely do this again (but on a date where I can impress ;))

  5. Rated 5 out of 5

    Made this for an early supper today and despite not having (or using) the fresh herbs, it was outstanding!!! Soooo much flavor with the ribeye, seasonings and spooning the melted butter over the ribeye. I have a hard time eating steak because of TMJ but this was perfectly tender and YUM!  
    Great with steamed rice! Wish I’d taken a picture. 

  6. Rated 5 out of 5

    Okay for full disclosure I am normally a plant based eater. Hubby normally cooks, but I was wanting to cook and he had a rib eye.  Being that I am not a chef, I google searched recipes.  I  chose this based upon the name of the blog…Damn Delicious… it felt right.  The true test?  My husband said it was the best steak he had ever had. He is not easily impressed.  I’m making it for a second time tonight:-) 

  7. Rated 5 out of 5

    So good & I don’t have cast iron.

  8. Rated 5 out of 5

    Delicious!  I was afraid it would be too well done and I was surprised to see it was almost perfect.  Next time, I’ll reduce the cooking time by a minute or two.  I may even get on the mushroom trend.

  9. Rated 5 out of 5

    Absolutely fantastic!!! I am one of the worst cooks but this recipe made me look like a chef!
    Thank you.

  10. Rated 5 out of 5

    I cooked this steak for my daughter that doesn’t like steak or red meat and she loved it this evening. In fact, I didn’t have all of the ingredients and it still tasted as if we were at an upscale steak house. Perfect.

  11. Rated 5 out of 5

    This was so good! Felt like a pro chef after it was all done, thanks so much for this

  12. Rated 5 out of 5

    Perfect timing for steaks. Used safflower oil in cast iron. Only took 6-7 minutes then added butter garlic and fresh rosemary. About 2 minutes. Delicious and juicy.

  13. Damn delicious it was! 1st time my steaks turned out cooking them inside! Thank you!

  14. Rated 5 out of 5

    Fabulous! My entire family loved it!! Simple and tasty! Med Rare was perfect!

  15. Used this recipe for cast iron ribeye – slight adjustment was olive oil instead of canola and use an Italian pre-mix seasoning – absolutely best, delicious most tender ribeye i have had in years. Damn delicious. I do most of my grilling on outdoor grill however now leaning toward indoor with cast iron. Cheers!

  16. Rated 5 out of 5

    Delicious, easy to make. My wife loved it.

  17. Rated 5 out of 5

    YUMMMMMMY!

  18. Add me to the list – Amazing soooo good!

  19. Rated 5 out of 5

    OMG! This was so fabulous, and not difficult to prepare at all. Thank you so much for this wonderfu recipe.

  20. Rated 4 out of 5

    ok

  21. Rated 5 out of 5

    Made this for dinner. Absolutely delicious! 10/10

  22. Rated 5 out of 5

    Not a big steak fan usually but wife is and wanted to impress her and let me tell you this recipe def did just that super easy and now my go to and would def recommend even I cant resist by far to me the best steak I have ever had seriously that dam delicious THANK you chef Chungah

  23. Made the best steaks ever!!!! Still basking in the afterglow! So damn delicious! I had to use a regular pan and didn’t have the rosemary and thyme but it was still so amazing I can’t even imagine it being better. I will try them next time just for the out of body experience. Thanks for the recipe!

  24. Do you rest it in the skillet?  Normally I do not. 

  25. Rated 5 out of 5

    My this for daughter and son in law. It was perfect and delicious. I really enjoyed preparing this steak.

  26. Agreed, making it well done completely ruins such a great cut of meat. If you want well done, and still good, you should be looking at a strip steak.

  27. Rated 5 out of 5

    What should the internal temperature be if you want your ribeye steak to be well done? please answer quickly as I want to make this recipe tommorow

    • Why you want a well done rib eye is beyond me. It basically defeats the purpose of the cut. Anyhow if you must, the internal temp. Should be 155°. Enjoy.

  28. Rated 5 out of 5

    wow, great recipe! i love the butter trick there at the end, i went ahead and threw some canned crimini mushrooms in the hot butter mix and cooked them until the steak was ready, reaaaaal goooooood

  29. Rated 5 out of 5

    This was amazing! I used a boneless ribeye and it was tender and juicy. Beautiful seat in the cast iron, too. 

  30. Rated 5 out of 5

    So damn delicious!
    Times were way too long for me, but I’m also a novice. Could be my fault. Perfect flavor. Just ended up with a medium well steak after only 8 minutes. 

  31. Rated 5 out of 5

    Excellent Sunday dinner with wine! I might also pull the meat off the heat a little sooner next time but otherwise the preparation, recipie, and descriptions were right on in simplicity. I see another reviewer suggests adding mushrooms and that sounds like a plan for next time.

  32. Rated 5 out of 5

    Fantastic, was like I ordered from Berns steak house. 2 inch cut, 3 mins a side, butter baste for 3 mins, perfect medium rare. Delicious thanks you!!

  33. Rated 5 out of 5

    Made it twice. Recommend using cooing spray opposed to canola oil.  Pull meat a little before 120 degree and loosely tent with foil for 10 min.  Do not skimp on the fresh herbs!

  34. This is excellent!!! Made twice! Would recommend Pam spay instead of the canola oil. Do not skimp on the fresh herbs!

    • PAM spray IS Canola oil, along with palm oil, coconut oil, lecithin from soybeans, dimethyl silicone (for anti-foaming), rosemary extract (preservative), and propellant.

      A better option over all is grapeseed oil, which is less processed than canola oil

  35. Rated 5 out of 5

    I followed the instructions to the T, woohoo perfect steak, delicious, moist and yummy.  Can’t go wrong the only thing I didn’t do is take a picture to show it off to friends. Lol

  36. Rated 5 out of 5

    Followed this to the letter and ended up with absolutely delicious steaks!! I shall try it again and this time try a topping of mushrooms cooked in the juices left over! I would also reduce the cooking time as it was a bit well done for my taste, but all in all, great flavor, looks appealing, smells divine – just fantastic!

  37. Rated 5 out of 5

    Minkkkkkk
    Now that’s a steak 

  38. Rated 3 out of 5

    The taste was delicious; however, it was overcooked. I would suggest turning it four times before reducing heat and spooning the butter over the meat.

  39. Rated 5 out of 5

    This was delicious and easy! We had it with roasted lemony asparagus. Will def make this again. Thanks!

  40. Rated 5 out of 5

    This was ABSOLUTELY the best steak I have ever cooked at home. I did replace the canola oil with avocado oil, and I didn’t have fresh herbs, but it was still phenomenal. Thank you!!!

  41. Rated 5 out of 5

    Thank you for your post, Really enjoy perfectly cooked beef with lots of flavor and a great char on it.

  42. Rated 5 out of 5

    You are showing a picture of a bone in rib steak, A ribeye steak is BONELESS!

  43. Rated 5 out of 5

    I’ve never tried to cook a steak in a skillet before. This sounds amazing! Can’t wait to give it a try!

  44. Rated 5 out of 5

    Few days ago, my son fell in love with garlic butter on the steak at local restaurant. This is going to be an excellent surprise for him this week end !

  45. Rated 5 out of 5

    Gave. it 5 stars before trying but it looks oh so good.  Love ribeye.  Your picture shows steak with bone yet ingredients don’t specify.  If with bone does it longer.  Boneless would follow this recipe

  46. Thank you so much for this!!! As I have no idea how to cook a good steak and have been wanting to learn. I am definitely going to use this recipe!!!

  47. Here it is 2:00 AM CDT And I have too go find a steak,Thanks.

  48. Would love to do this but…I’ve been reluctant to use cast iron on my new smooth top stovetop:)