How to Cook a Ribeye Steak
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!
Featured Comment
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I’ve never tried to cook a steak in a skillet before. This sounds amazing! Can’t wait to give it a try!
You will NOT be disappointed.
Few days ago, my son fell in love with garlic butter on the steak at local restaurant. This is going to be an excellent surprise for him this week end !
Gave. it 5 stars before trying but it looks oh so good. Love ribeye. Your picture shows steak with bone yet ingredients don’t specify. If with bone does it longer. Boneless would follow this recipe
Thank you so much for this!!! As I have no idea how to cook a good steak and have been wanting to learn. I am definitely going to use this recipe!!!
Here it is 2:00 AM CDT And I have too go find a steak,Thanks.
Would love to do this but…I’ve been reluctant to use cast iron on my new smooth top stovetop:)
God hates a coward and why would you let your smooth stove top stop you. It’s there to serve you not the other way around
Because a smooth top stove says not to use cast iron on it and if it breaks it cannot be replaced – you have to buy a new very expensive stove.
Haha, I always use a cast iron on my stove top. I never heard not to until like 3 months ago. Don’t know what you are doing to break a stove top with a cast iron, maybe I’ve just been lucky. I’ll keep doing it though, no shying away here!
Try a using a Heat Diffuser
Yep! I use one when I make fudge.
Make it at a friend’s house with them?
I have a smooth top stove top and use cast iron all the time. Just don’t drag it across the stove, use a hot pad every time you touch the pan. You will be fine!