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.
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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!