Perfect choice — a ribeye steak is rich, buttery, and one of the most flavorful cuts of beef. 🥩🔥
Here’s how to make it restaurant-quality at home, whether you’re cooking on the grill, cast iron skillet, or even in the oven.
Perfect Ribeye Steak
Ingredients
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1–2 ribeye steaks (1 to 1½ inches thick, about 12–16 oz each)
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1–2 tbsp olive oil (or another high-heat oil)
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1–2 tsp kosher salt
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½ tsp freshly cracked black pepper
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Optional: ½ tsp garlic powder or smoked paprika for a hint of flavor
For Basting (optional but amazing):
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2 tbsp butter
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2 cloves garlic, crushed
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2 sprigs fresh thyme or rosemary
Instructions
🔥 Option 1: Cast Iron (Stovetop) Method
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Bring steak to room temp: Take it out of the fridge 30–45 minutes before cooking — helps it cook evenly.
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Pat dry: Remove moisture with paper towels for better searing.
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Season: Rub both sides generously with oil, salt, and pepper.
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Preheat skillet: Heat a cast iron pan over high heat until smoking hot.
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Sear: Place the steak in the pan and sear 2–3 minutes per side for medium-rare (3–4 minutes for medium).
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Baste: Add butter, garlic, and herbs. Tilt the pan slightly and spoon the melted butter over the steak for 30–60 seconds.
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Rest: Transfer steak to a plate and rest for at least 5–10 minutes before slicing.
🔥 Option 2: Grilled Ribeye
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Preheat grill to 450–500°F (230–260°C).
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Oil the grates and season steaks as above.
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Grill 4–5 minutes per side for medium-rare (internal temp: 130–135°F / 54–57°C).
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Rest before serving.
🔥 Option 3: Reverse Sear (for thick cuts)
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Preheat oven to 275°F (135°C).
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Season steaks and place on a wire rack over a baking sheet.
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Bake until internal temp hits 115°F (for medium-rare), about 20–30 minutes.
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Sear in a hot skillet 1–2 minutes per side for crust.
Serving Ideas
Serve ribeye with:
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Garlic mashed potatoes or roasted baby potatoes
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Grilled asparagus, broccolini, or green beans
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A side of pico de gallo, chimichurri, or garlic butter on top
💡 Tips for Success
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Don’t overflip: Let the crust form before turning.
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Use a thermometer:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Resting is key: Juices redistribute, keeping it tender and juicy.
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Finish with flaky salt (like Maldon) for an elevated flavor pop.
Would you like me to include a quick creamy peppercorn or garlic butter sauce recipe to serve with your ribeye?
