How to Cook a Ribeye Steak
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Skip the expensive steakhouse! Make restaurant-quality ribeye steak at home with a gorgeous crust and the dreamiest garlic herb butter!
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Why you’ll love this ribeye steak
- 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.
- The herb-infused butter is everything. We’re talking foaming warm butter infused with smashed garlic cloves and fresh thyme + rosemary sprigs, the perfect companion for your steak.
How to choose a good-quality ribeye 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 do I get a good crust on the steak?
- Pat the steak thoroughly dry with paper towels
- Use an oil with a high smoke point (ex. canola oil or avocado oil)
- Let the steak sear undisturbed for 2-3 minutes until a dark crust is formed
- Flip frequently for a more even crust without burning
- Finish with a butter baste
How to cook a ribeye steak
- Prep the steak. Take the steak out of the fridge 20-30 minutes before cooking, then pat the meat completely dry with paper towels. Season liberally with salt and pepper.
- Prep the cast iron skillet. Heat a large cast iron skillet over medium high heat until it is very hot. Add a small splash of oil with a high smoke point such as canola or avocado oil.
- Cook the steak. Add the steak to the hot skillet and let it cook until a deep, dark, caramelized crust has been formed, flipping every 2-3 minutes.
- Lower the heat. Reduce the heat to medium low and push the steak to one side of the skillet.
- Make the butter sauce. Add the butter, garlic, thyme, and rosemary to the other side of the skillet, cooking until the butter is melted and foaming.
- Baste the steak. Continuously spoon the melted garlic-herb-infused butter over the top of the steak.
- Check the temperature. Insert a digital thermometer into the thickest part of the steak, pulling the meat from the heat 5°F below its targeted temperature. Pro tip: if the steak is over 1.5 inches thick, finish cooking the steak in a preheated oven at 400°F.
- Let it rest. Let the steak rest for at least 15 minutes, allowing the juices to redistribute.
- Serve. Spoon any leftover pan juices over the top of the steak and serve with classic steakhouse sides such as mashed potatoes and roasted vegetables.
Pro tip
Remove the steak from the heat about 5°F before it reaches the target temperature as the steak will continue to cook as it rests.
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160°F+
Tools For This Recipe
How to Cook a Ribeye Steak: Frequently Asked Questions
Remove the steak from the fridge and let it sit at room temperature for about 20 minutes or so. This will take the chill off and allow the steak to cook evenly with a more flavorful crust.
Yes! Flipping the steak every 2-3 minutes will help build an even crust and juicy center.
For thick cut steaks (1.5 inches or more), transfer the steak in the cast iron skillet to a preheated oven at 400°F until it reaches the desired internal temperature.
Use an instant-read thermometer inserted into the thickest part of the steak, removing the steak from the heat about 5°F below the desired temperature as it will continue to cook while it rests.
Store leftovers in an airtight container in the fridge for 3-4 days. Leftover steak can be repurposed for steak fried rice, steak sandwiches, steak quesadillas, and creamy beef stroganoff.
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
Notes
- 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, pulling the steak off the heat 5°F below your desired doneness (about 120-125°F for medium rare) as the meat will continue to cook as it rests.
- Let your meat rest. Let the steak rest for at least 15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Repurpose leftovers. Transform leftover ribeye into sandwiches, tacos, and stir-fries, gently reheating the meat to prevent it from drying out.
Did you make this recipe?
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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!