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
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
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 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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¡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!
Chungah, i hope i spelled that correctly. I am so thankful to you for this method. I cooked this ribeye steak for my guests and they were admiring me like crazy.
Steak was great. I gave up beef about 8 years ago, but still crave that steak texture. This was a great simple recipe to remind me of what I’d been missing
Thank you