Ribeye Steak Recipe
on Feb 01, 2025, Updated Feb 08, 2025
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If you want to cook Ribeye Steak 🥩 like a pro, you’ve come to the right place! There are very few things I consistently crave, but steak? I crave steak like a kid craves attention. A perfectly cooked, juicy, tender, medium-rare steak will beat out most fancy dishes for me (and honestly, just about anything else). It’s one of those deceptively simple dishes that’s a bit tricky to master, but once you do? It’s like unlocking a superpower 💥. With Valentine’s Day just around the corner, impressing your partner with flawless steak skills might just be your ticket to a very memorable evening 😉. So, I’m here to teach you how to make steak so good – you’ll be the one everyone’s craving!
Why You’ll Love This Ribeye Steak Recipe
This Ribeye Steak Recipe is the only steak recipe you’ll ever need – it guarantees a perfectly cooked, juicy, and tender steak 🥩 every time, no matter what cut you’re working with. With a few simple tips—like searing the fat cap for extra flavor, basting with butter and garlic, and resting the steak to lock in juices—you’ll become the steak master you were always meant to be 👩🍳. People will be talking about your steak for weeks, and it won’t be because it was drier than a history lecture. Not on my watch 🙅♀️!
How to Prepare
🥩 Take the ribeye out of the fridge and let it come to room temperature.
🧂 Season both sides generously with salt and pepper.
🔥 Heat up a cast iron skillet over medium-high heat and add 1-2 tablespoons of avocado oil (or any high smoke point oil). Let it get hot before adding the steak.
🛠️ Use tongs to hold the steak on its side and sear the fat cap until it’s beautifully browned. This step adds so much flavor!
🍳 Lay the ribeye flat in the pan and place something heavy on top (like a grill press or heavy-bottom pot) to ensure it gets a deep, golden crust. Sear for about 2 minutes.
🔄 Flip the steak and sear the other side for another 2 minutes.
🧈 Reduce the heat to low and add a knob of butter, 4 whole garlic cloves, and a sprig of rosemary. Tilt the pan slightly and spoon the melted butter over the steak, basting repeatedly.
⏳ Remove the steak from the pan and let it rest for at least 10 minutes before cutting with a sharp knife. This locks in all the juices and keeps it moist and flavorful.
🌡️ For medium-rare, adjust cooking time based on the steak’s thickness. A meat thermometer should read 125°F (52°C) before resting. [Note: The internal temp will continue to rise by 5-10°F (3-6°C) while the steak rests.]
Nonna’s Tip 🥩
Allow the steak to reach room temperature before cooking for quicker, more even cooking and a crispier crust!
Variations and Substitutions for Ribeye Steak Recipe
- While ribeye is the star here, you can use other cuts like New York strip, filet mignon, or T-bone. Just adjust the cooking time depending on the thickness and type of steak.
- Instead of just salt 🧂 and pepper, try seasoning with garlic powder, onion powder, smoked paprika, or a steak seasoning blend for extra flavor.
- If you don’t have avocado oil, use other high-smoke point oils like grapeseed oil, vegetable oil, or even ghee.
- For a richer taste, you could use compound butter 🧈 (butter mixed with herbs, garlic, and spices) instead of regular butter.
- If you don’t have a cast iron skillet, a stainless-steel pan works well too. Just make sure it’s heavy-duty to achieve that nice sear. Check out How To Make Stainless Steel Non-Stick!
- For a grill version, sear the steak over high heat on the grill for 2 minutes ⏲️ on each side, then lower the heat and cook to your desired doneness, basting with butter as you go.
Avoid These Common Mistakes
Even the best cuts of steak can go wrong with simple mistakes—avoid these common pitfalls for a perfectly cooked ribeye every time!
- Cooking a cold steak: Always let your ribeye come to room temperature before cooking. A cold steak won’t cook evenly and can lead to an overcooked exterior with a raw center.
- Season from above: Sprinkling salt from a higher distance evenly distributes the seasoning for better flavor. Don’t just dump it on—let it rain!
- Skipping the weight trick: Placing something heavy on top of the steak ensures maximum contact with the pan, creating that gorgeous crust.
- Not letting it rest: Cutting too soon will cause all the juices to run out, leaving your steak dry. Give it at least 10 minutes to rest before slicing.
- Guessing doneness: If you’re aiming for medium-rare, use a meat thermometer for accuracy. The internal temp should be 125°F (51°C) before resting, as it will rise another 5-10°F (3-6°C).
Similar Recipes
Ribeye Steak Recipe Is Best Served With
- Steak 🥩 and potatoes 🥔 are a perfect match. Pair this Ribeye Steak with tangy Greek Lemon Potatoes, classic Roasted Garlic Mashed Potatoes, or healthy Roasted Sweet Potatoes.
- Create the perfect, hearty bowl with sliced ribeye strips atop rustic Grilled Veggies.
- Make it a surf & turf feast with this Coconut Shrimp Recipe.
- Don’t forget dessert! My Easy Moist Chocolate Cake Recipe is the perfect finish to a yummy steak dinner!
Common Questions
A meat thermometer is your secret weapon to cooking steak like a 👩🍳 chef! It takes the guesswork out and helps you achieve that perfect doneness every time. Trust me, this underrated little tool will elevate your steak game to a whole new level!
Yes, but a cast iron skillet retains heat better and creates a superior crust. If using a stainless steel pan, ensure it’s preheated properly. Check out How To Make Stainless Steel Non-Stick!
Rare: 120-125°F (49-52°C)
Medium-Rare: 125-130°F (52-54°C)
Medium: 135-145°F (57-63°C)
Medium-Well: 145-155°F (63-68°C)
Well Done: 160°F+ (71°C+)
For medium-rare, remove the steak at 125°F (52°C) since it will rise 5-10°F while resting.
Searing the fat cap renders the fat and adds flavor, creating a delicious crust around the steak.
Use a high smoke point oil like avocado oil, canola oil, grapeseed oil, or vegetable oil to prevent burning.
For a grill version, sear the steak over high heat on the grill for 2 minutes ⏲️ on each side, then lower the heat and cook to your desired doneness, basting with butter as you go.
Ribeye Steak Recipe
Ingredients
- 1 ribeye steak, mine was 12 ounces
- salt + pepper , to taste
- 1 tablespoon avocado oil, or any high smoke point oil
- 2 tablespoons butter
- 4 whole garlic cloves
- 1 sprig rosemary
Instructions
- Remove the steak from the fridge and let it come to room temperature. Pat it dry well. Generously season both sides with salt and pepper from higher above.
- Heat a cast iron skillet over medium-high heat and add 1-2 tablespoons of oil. Let the oil heat until shimmering.
- Using tongs, hold the steak on its side and sear the fat cap until browned.
- Lay the steak flat in the pan and press it down with a heavy object to ensure even contact. Sear for about 2-3 minutes . Flip the steak and sear the other side for another two minutes (for medium-rare).
- Lower the heat and add the butter, garlic cloves, and rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steak, basting repeatedly.
- Remove the steak from the pan and let it rest for at least ten minutes.
- For medium-rare, the internal temperature should reach 125°F (52°C) before resting, as it will rise another 5-10°F (3-6°C) while resting.
- Enjoy your perfectly seared ribeye! 🔥🥩
Video
Notes
Medium-Rare: 125-130°F (52-54°C)
Medium: 135-145°F (57-63°C)
Medium-Well: 145-155°F (63-68°C)
Well Done: 160°F+ (71°C+)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hands down the most fool proof steak recipe I have ever tried!! Well done The Modern Nonna!
These tips are excellent. Perfect steak!
I could never get my steaks medium rare until I caved and got a meat thermometer. Now they’re perfect every time! Thank you!
This has got to be the most PERFECT steak recipe! Turned out perfect! Thank you!