How to Cook a Ribeye Steak
by Chungah
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Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!
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reasons to make a ribeye steak at home
- Restaurant-quality steak. Skip the expensive steakhouse! Date night and family dinners just got so easy and cheaper here. With a few simple tips and tricks (like frequent turning of the steak to get that gorgeous steak crust without overcooking the steak), you’ll have absolutely no problem topping that steakhouse down the street.
- No fuss, no frills. All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet. No fancy equipment needed here.
- Infused butter says it all. We’re talking foaming warm butter infused with smashed garlic cloves and fresh thyme + rosemary sprigs, the perfect companion for your steak.
Tips and tricks for restaurant-quality steak
- Prep the steak. Let your steak sit out at room temperature for about 20 minutes prior to cooking. This will yield a better crust and an even cook from edge to center. Then pat the steak completely dry with paper towels to remove any surface moisture (moisture equals steam).
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here for the infused butter, delivering the best kind of flavor for your steak.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the steak should reach 130-135°F for medium rare. The meat will still continue to cook once removed from heat so we recommend cooking 5–10°F below your desired doneness, about 120-125°F for medium rare.
- Let your meat rest. Let your steak rest for at least 15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
How to choose a good-quality steak
Marbling is key.
Prioritize high marbling when choosing a steak, looking for white streaks of fat throughout. The fat will melt when cooked, yielding maximum flavor and juiciness.
Look for bright red meat.
The steak should be firm (not overly moist) and should be bright cherry-red in color. Avoid steaks that are brown or yellow.
Bone-in has more flavor.
Bone-in or boneless can be used, but bone-in steak will yield more tender, juicy meat.
Quality matters.
USDA prime is the best grade of beef for steak, with USDA choice as the next best alternative.
How to Cook a Ribeye Steak: Frequently Asked Questions
Yes, for about 20 minutes or so. This will allow the steak to cook evenly with a more flavorful crust.
Pat the steak thoroughly dry with paper towels, use oils with high smoke points (ex. canola oil or avocado oil), let it sear undisturbed for 2-3 minutes until a dark crust is formed, flip frequently for a more even crust (without burning), and finish it off with a butter baste.
Use an instant read thermometer inserted into the thickest part of the steak.
How to Cook a Ribeye Steak
Video
Ingredients
- 1 (24-ounce) bone-in ribeye steak, about 2-inches thick, at room temperature
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil or avocado oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- 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 large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil or avocado 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 the opposite side of the skillet, tilting the skillet towards the butter and cooking until the butter is foaming, about 30 seconds to 1 minute.
- Working carefully, spoon the butter over the 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.
Equipment
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We usually always cook steaks on the grill, but it is pouring outside, so I used your recipe!! It was excellent!! Thank you!!
Out of 5 stars, I give this 10. Way better than a steakhouse. I accidentally overcooked mine but it was still phenomenal
¡Delicioso!
I think I cover my review with that simple word.
Highly Recommended with enthusiasm!
With fire restrictions for the summer, this is the a great recipe. I cooked it half the time after searing. I used regular butter (with salt) and Kosher salt. No need to add more after cooking.
I used olive oil since I didn’t have canola at the time. It still came out excellent.
Thank you for the recipe and we will definitely this again.
One of the best rib eyes I’ve ever cooked and chowed down on. Great recipe. Highly recommend!!!
You don’t need another glowing review, but here it is. Simple and delicious. I like my steak ‘bloody as hell’ so only cooked for six minutes then basted with the butter. Perfect.
LOL…like my husband only he says…I wanna hear it mooing.
This was damn delicious! I prefer to cook meat medium well and a total of 8 minutes was sufficient. My family loved it!
I love this tr turned out perfectly
This is an amazing recipe Chungah! I am a self professed home chef and I can hold my own. I am a great griller of steak but had never cooked a rib steak before. We recently shared a whole beef with a relative and I ended up with rib steaks… Something told me I should do some googling and I came across your recipe. (I have enjoyed a lot of your recipes) I always make a recipe as written before I make changes to my taste and liking. I have made this now for the 4th time and have not changed a thing. I’d only seen the basting of steak on TV and never tried. Your information/descriptions made the process easy! I figured I should leave a review since I’ve used it so much. 🙂
For anyone wanting to try basting steak… Do yourself a favor and try this recipe!
Thanks again!
Easy and perfection. Delicious and so easy.
My husband’s favorite steak recipe. Thank you
This was yummy! I made this for Valentine’s Day for my husband and 11-year-old. They loved it! I loved it! In order to get medium rare, I cut down the cooking time as suggested by another reviewer (6-8 minutes was plenty). I also used McCormick’s Montreal Seasoning instead of the just the salt and pepper. Thank you for sharing!
Perfect steak!
Simple and delicious. I would reduce cooking time by a fifth to make sure it is just right.
Fabulous! Best indoor steak I’ve ever made. Who needs a BBQ?
I make herb butter ahead of time – in one pound batches, with herbs straight from the garden. Butter freezes well if you pack it right against the freezer burn. Garlic, rosemary, thyme (sometimes parsley, for roasting the birds).
Then, a tablespoon in the pot at a time, et viola!
Why go to a steakhouse and spend your money when you can make your own? I don’t think Ill have to go out on Valentine’s or any other special occasion just to get this mouth-tasting steak. I Swear this is the best by far that I have tried and I have no regrets trying this at home.
It was my first time cooking rib eye, and have made regular steaks only on a grill,
I AM AMAZED! I didnt have cloves but used jar minced garlic, the most delicious steak I’ve ever eaten anywhere!! Thank you!
( just looked this up again because I bought another ribeye, had forgotten to review)
Bloody delicious. I’d consider myself a rather competent steak cooker but have always stuck to the bbq. This may have been the best steak I’ve cooked.
Thanks
Wow! It actually turned out amazing!! Thank you so much for all the steps
Absolutely delicious! The garlic, thyme & rosemary infused butter was sooo delish! Not as tender as a porterhouse, but with more flavor! Will definitely be making this again!