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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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.