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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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