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How to Cook a Ribeye Steak - Skip the expensive steakhouse! Make restaurant-quality ribeye steak at home with a gorgeous crust and the dreamiest garlic herb butter!

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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This is the best skillet steak EVER. My advice would be to make it! And according to how you like your steak it doesn’t take that long. 10-13  minutes is a good medium   I’d like mine a little more medium rare so I’ll cut the time the next time.
rhonda
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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?

  1. Pat the steak thoroughly dry with paper towels
  2. Use an oil with a high smoke point (ex. canola oil or avocado oil)
  3. Let the steak sear undisturbed for 2-3 minutes until a dark crust is formed
  4. Flip frequently for a more even crust without burning
  5. Finish with a butter baste

How to cook a ribeye steak

  1. 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.
  2. 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.
  3. 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.
  4. Lower the heat. Reduce the heat to medium low and push the steak to one side of the skillet.
  5. 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.
  6. Baste the steak. Continuously spoon the melted garlic-herb-infused butter over the top of the steak.
  7. 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.
  8. Let it rest. Let the steak rest for at least 15 minutes, allowing the juices to redistribute.
  9. 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+

what to serve with a ribeye steak

Tools For This Recipe

How to Cook a Ribeye Steak: Frequently Asked Questions

How do I prep the steak?

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.

Should I flip the steak more than once?

Yes! Flipping the steak every 2-3 minutes will help build an even crust and juicy center.

What if I have a thicker cut of steak?

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.

How do I check for doneness?

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.

How can I store leftovers?

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

Yield: 4 servings
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Skip the expensive steakhouse! Make restaurant-quality ribeye steak at home with a gorgeous crust and the dreamiest garlic herb butter!
4.9 stars (110 ratings)
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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

Cast Iron Skillet
Cast Iron Skillet
Instant Read Thermometer

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.
Course: Main Course
Cuisine: American

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