Ribeye Steak Recipe

5 from 3 votes

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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!

Close-up of juicy, medium-rare steak slices on a wooden cutting board, garnished with herbs and pepper. A blurred bowl with herbs is in the background.

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!

A woman holds up a juicy, grilled steak slice, showing the medium-rare interior. She is smiling and wearing a white apron. The background is softly blurred, highlighting the focus on the steak.

Variations and Substitutions for Ribeye Steak Recipe

  1. 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.
  2. Instead of just salt 🧂 and pepper, try seasoning with garlic powder, onion powder, smoked paprika, or a steak seasoning blend for extra flavor.
  3. If you don’t have avocado oil, use other high-smoke point oils like grapeseed oil, vegetable oil, or even ghee.
  4. For a richer taste, you could use compound butter 🧈 (butter mixed with herbs, garlic, and spices) instead of regular butter.
  5. 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!
  6. 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.
A close-up of a seared steak in a black skillet, topped with a melting pat of butter and sprinkled with fresh thyme. The steak is browned and glistening, with visible grill marks and a juicy appearance.

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).
Slices of medium-rare steak on a wooden cutting board, garnished with herbs. In the background, a black bowl filled with peppercorns and a wooden spoon are visible. The steak is juicy with a seared crust and pink interior.

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Ribeye Steak Recipe Is Best Served With

Common Questions

Do i need a meat thermometer?

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!

Can I cook this steak without a cast iron skillet?

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!

What’s the ideal internal temperature for my steak?

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.

Why do I need to sear the fat cap first?

Searing the fat cap renders the fat and adds flavor, creating a delicious crust around the steak.

What’s the best oil to use for searing?

Use a high smoke point oil like avocado oil, canola oil, grapeseed oil, or vegetable oil to prevent burning.

Can I make this ribeye steak recipe on the Grill?

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.

Close-up of juicy, medium-rare steak slices on a wooden cutting board, garnished with herbs and pepper. A blurred bowl with herbs is in the background.

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.
5 from 3 votes
Course: Main Course
Cuisine: American
Makes: 1 steak
Author: The Modern Nonna
Prep Time: 9 minutes
Cook Time: 7 minutes
Total Time: 16 minutes

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

Nutritional Info: The nutritional information is not an exact representation of calories in this recipe as one 12oz ribeye typically has 1200 calories. If you want to be precise, please weigh and measure your ingredients followed by plugging them into an app such as “lose it.” 
Steak Temperature: 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. Please cook longer and use a meat thermometer if you like it medium or medium-well. 
Steak Tips: Always let the steak come up to room temperature before cooking. Pat it dry really well and season with salt and pepper from higher up. Always sear off the fat cap first and don’t forget to let the steak REST once it’s out of the pan. 
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+)
 

Nutrition

Serving: 1 steak, Calories: 1200kcal, Carbohydrates: 4g, Protein: 47g, Fat: 69g, Saturated Fat: 30g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 31g, Trans Fat: 1g, Cholesterol: 198mg, Sodium: 300mg, Potassium: 667mg, Fiber: 0.4g, Sugar: 0.1g, Vitamin A: 764IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 3 votes

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4 Comments

  1. 5 stars
    I could never get my steaks medium rare until I caved and got a meat thermometer. Now they’re perfect every time! Thank you!