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.
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!
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:
- 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 canola 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, 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 15 minutes before slicing.
- Serve immediately.
Did you Make This Recipe?
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I am always afraid to make steak because I tend to overcook it. But this recipe was AMAZING, the only addition I made was to use McCormick Steakhouse seasoning in place of salt & pepper. It was delicious and I will make again, my family already wants this in rotation. Thanks so much for posting the recipe.
Ddelicious definately discribes this steak. Like beef (which I rarely eat) a bit more than medium, so pulled out the meat therometer at 8 minutes & did another flip. After setting the steak aside to rest, added onion slices & steamed asparagus for a light char. Was wonderful. Thanks for sharing.
Spot on woman! What a steak, the family adored it! I only turned 4 times, every 2 minutes. Turned out AMAZING!
Like others here, I found that the cooking time was too long. Actually, WAY too long! I actually did 7-8 minutes total rather than the 10-12 recommended. The steak was still overdone, So unless you want a very well done steak, cut the cooking time in half. I will say the result was delicious despite it being overdone, and the butter garlic rosemary thyme sauce is amazing. With a strong red wine— yum!
Amazing! No bone in these but still turned out great. Also, didn’t use the cast iron yet but I know it’s better. Highly recommend. First time making ribeyes and
INCREDIBLE! OMG, I have never had meat this good! I followed the recipe exactly, and it turned out perfect. I served the steaks with twice-baked potatoes, which were good too, but everyone ate every single bite of their steaks. I can’t wait for our grocery store to have ribeyes on sale again. WHAT A TREAT!!!
It came out tender and juicy . Perfect for Valentine’s Day !! I love it
It’s a great recipe, but the cooking times are too long. My steak was overcooked before any butter spooning even occurred
This was very flavorful but by following this recipe exactly my steak was BEYOND well done. I think about half the cooking time would’ve been more than sufficient for a medium steak..
I have prepared this recipe twice now, both times accompanied by mashed potatoes and once each with Broccoli and mixed veg. The prep and cooking time of the mashed potatoes is longer than that of the Rib-Eye so if y choose this route, I strongly recommend that you fix the mashed potatoes well before starting on the meat.
My partner, Hannah, as hypercritical of any cook other than herself but both times she has commented on how good the meal was. I definitely recommend it. I should mention that we have a couple of cast iron pots and eat thermometers so I was able to adhere to the directions. I certainly would not try this in any other pot as I think it is key to the success.
Ok guys nd gals… I’m goin in lol very 1st time cookin a steak of any kind( normally my ex-husband or son) grills our steaks… but it’s just me all by my lonesome, and dammit I want a steak!!! I don’t have a cast iron skillet, but imma try to make due with what I have… I will let y’all know how this special endeavor goes… e wish me luck
I usually do steaks on the grill, but when there is too much fat on the steak it always causes flareups and chars the outside too much. A friend gave me a HUGE bone-in ribeye steak and I found this recipe. It came out fabulous and amazingly tender! I did adjust the time just a bit – about 2 minutes per side and I flipped it twice – a total of 8 minutes – because the steak was only about an inch thick. It was a perfect medium rare. Loved the herb garlic butter! I saved it and put some on my baked potato and roasted veggies. I will have meals for 3 days!
Tried it! Loved it! My husband taught me how to broil my steak in the oven! I cooked it in the skillet for our New Years dinner mmmmm! Delicious!
I’m about to try it for my husband. Will let u know how it when
As a hard core grilling enthusiast I was very skeptical about trying this on a beautiful ribeye we bought to enjoy for a Christmas Eve Dinner. Our 1 1/4” inch ribeye was slightly over a pound so I was encouraged to cook only one and thought I would try your stove top recipe in a cast iron pan.
Since I didn’t have fresh rosemary or fresh thyme I used dry herb version and ground them up. I followed your recipe except I cut the time almost in half since our ribeye was only 1 1/2” vs the 2” you had in your recipe. The end result was fabulous! My wife says she never wants to have a steak any other way. She had made some French bread earlier in the morning and we Cut up a couple pieces to soak up the juices. It was absolutely delicious and definitely plan on making again!
A ribeye does not need any additional fat or oil. Mine was a perfect medium at 5 mins on a side. Cast iron skillet is the way to cook a ribeye, otherwise the fat will melt and start a fire in your grill. My steak was prime and I thought the butter made it too rich.
The steak that stays in my memory was a NY strip cooked in a skillet on the range. I was a college student living off-campus. It so far exceeded any steak I had had up to that point that it has become a legend. Now, as a (much) older adult, I like grilling steaks on the back patio with my husband, having a beer, eating boiled peanuts, and talking, while we wait for the charcoal fire to come up. In other words, the steak is great; but I like the ritual, too.
Absolutely delicious! We had this for our Thanksgiving dinner tonight and loved it! Thank you for this recipe ❤
Tastes delicious and so simple!! But be careful of cooking time (if your steaks are any thinner they’ll be overcooked).
I tried this recipe but it was a failure. I used a meat thermometer but steaks cooked quicker (8 min) than time below, so Ribeye came out med-well done. Looking back, my ribeye was 1 1/2 vs 2 and may have cooked on higher setting, since knobs on stove don’t state med high. Problem I have is I love my ribeye medium rare and my wife likes hers medium and does not like to see real red meat.
Best steak I’ve ever made. Thank you! The cast iron skillet makes all the difference. I added potatoes to the pan with the garlic and butter and there were perfect.
OMG…OMG. I never leave reviews, but this steak was amazing! Tried posting a pic bit couldn’t figure out how. This is now my go-to steak recipe
This was a delicious steak. Very tender and moist. The flavor was great. I accidentally used salted butter instead of unsalted, but won’t make that mistake next time. It was still great anyway! Thanks so much!
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.
I honestly didn’t believe this would turn out as good as it did! It was so simple but so good!
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!
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 ;))
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.
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:-)
So good & I don’t have cast iron.
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.
Absolutely fantastic!!! I am one of the worst cooks but this recipe made me look like a chef!
Thank you.
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.
This was so good! Felt like a pro chef after it was all done, thanks so much for this
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.
Damn delicious it was! 1st time my steaks turned out cooking them inside! Thank you!
best steak ever!!!!!!!
Fabulous! My entire family loved it!! Simple and tasty! Med Rare was perfect!
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!
Delicious, easy to make. My wife loved it.
YUMMMMMMY!
Add me to the list – Amazing soooo good!
OMG! This was so fabulous, and not difficult to prepare at all. Thank you so much for this wonderfu recipe.
ok
If you are just going to say ok then why even comment?!?
Made this for dinner. Absolutely delicious! 10/10
To all the people leaving reviews / comments that are saying they need to reduce the cooking time because the steak was well done, need to buy thicker steaks and or use a leave in digital cooking thermometer.
I can almost guarantee that the majority of you bought one inch thick rib eyes and not the 1½ inch or 2 inch thick steak.
I’m about to cook my bone in rib eye that weighs in at 2.3 lbs and is almost 3 inches thick. I use a leave in digital thermometer, the type with the cord attached to the probe. I’ll start by searing the steak and finishing it in the oven when the steak reaches 125 I remove from the oven and from the pan putting the steak on a cooling rack over a plate or pan to catch the drippings. The cooling rack will keep the crispy, crusty browned meat from getting soggy sitting in its own juices. Loose foil tent covering the steak for 5 minutes to let the juices settle back in the steak. Slice and eat.
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
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!
Do you rest it in the skillet? Normally I do not.
My this for daughter and son in law. It was perfect and delicious. I really enjoyed preparing this steak.
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.
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.
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
OOH, I bet tht wa really delicious,
This was amazing! I used a boneless ribeye and it was tender and juicy. Beautiful seat in the cast iron, too.
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.
Using a thermometer is your best weapon against overlooking meat.
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.
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!!
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!
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
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
Me, too!!!!
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!
Minkkkkkk
Now that’s a steak
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.
This was delicious and easy! We had it with roasted lemony asparagus. Will def make this again. Thanks!
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!!!
My son said it was “The best he’s ever eaten!!! And is 8
Thanks for the recipe
Thank you for your post, Really enjoy perfectly cooked beef with lots of flavor and a great char on it.
You are showing a picture of a bone in rib steak, A ribeye steak is BONELESS!
Karen, ribeye steaks can be boneless or bone-in. 🙂
A ribeye can be either. Check out the price of a tomahawk ribeye sometime! (In fact I believe in Australia for the steak to be called a ribeye it comes with the bone!).
You don’t know much about steaks do you Karen?! I’m an Aussie and that’s how we are used to buying them too.
I second Chungah’s comment that ribeye steak can be boneless or bone-in. Our local butcher sells them to us with the bone-in. I’ve only seen boneless ribeye at mass supermarkets here in Northern California.
Wow! You should fact check before you leave a comment. Especially one with all caps Karen.
I just had a cow butchered here in Nebraska and all my rib steaks have bones in them.
Bone-in ribeye is more flaverful than boneless. Try it sometime.
LOL! Of course the name is KAREN, haha! 😛
I’ve never tried to cook a steak in a skillet before. This sounds amazing! Can’t wait to give it a try!
You will NOT be disappointed.
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 !
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
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!!!
Here it is 2:00 AM CDT And I have too go find a steak,Thanks.
Would love to do this but…I’ve been reluctant to use cast iron on my new smooth top stovetop:)
God hates a coward and why would you let your smooth stove top stop you. It’s there to serve you not the other way around
Because a smooth top stove says not to use cast iron on it and if it breaks it cannot be replaced – you have to buy a new very expensive stove.
Haha, I always use a cast iron on my stove top. I never heard not to until like 3 months ago. Don’t know what you are doing to break a stove top with a cast iron, maybe I’ve just been lucky. I’ll keep doing it though, no shying away here!
Try a using a Heat Diffuser
Yep! I use one when I make fudge.
Make it at a friend’s house with them?
I have a smooth top stove top and use cast iron all the time. Just don’t drag it across the stove, use a hot pad every time you touch the pan. You will be fine!