Ribeye steaks

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Juicy, Tender, Restaurant-Quality Ribeye Steak

Ribeye steak is prized for its rich marbling, which melts during cooking to create a tender, juicy, and flavorful steak. Whether pan-seared or grilled, this recipe delivers a beautifully browned crust with a perfectly cooked center.

Prep Time

  • Prep Time: 10 minutes
  • Cook Time: 8–12 minutes
  • Rest Time: 10 minutes
  • Total Time: 30 minutes

Servings: 2

Ingredients

  • 2 ribeye steaks (10–14 oz/280–400 g each), 1–1½ inches thick
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (optional)
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, lightly crushed
  • 2–3 sprigs fresh rosemary
  • 2–3 sprigs fresh thyme

Equipment

  • Cast-iron skillet or grill
  • Tongs
  • Instant-read meat thermometer
  • Spoon (for basting)
  • Cutting board

Instructions

Step 1: Prepare the Steak

  1. Remove the steaks from the refrigerator 30–45 minutes before cooking.
  2. Pat them completely dry with paper towels.
  3. Rub both sides with olive oil.
  4. Season generously with salt, pepper, and garlic powder (if using).

Step 2: Heat the Pan

Place a cast-iron skillet over high heat until it is very hot and just beginning to smoke.

Step 3: Sear the Steak

  1. Add the steaks to the hot skillet.
  2. Cook without moving them for 3–4 minutes to develop a deep golden-brown crust.
  3. Flip and cook the other side for another 3–4 minutes.

Step 4: Add Butter and Herbs

Lower the heat to medium.

Add:

  • Butter
  • Crushed garlic
  • Rosemary
  • Thyme

As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter for 1–2 minutes.

Step 5: Check Doneness

Use an instant-read thermometer:

Doneness Internal Temperature
Rare 120–125°F (49–52°C)
Medium Rare 130–135°F (54–57°C)
Medium 140–145°F (60–63°C)
Medium Well 150–155°F (66–68°C)
Well Done 160°F+ (71°C+)

Remove the steaks from the heat when they are about 5°F (3°C) below your target temperature, as they will continue cooking while resting.

Step 6: Rest

Transfer the steaks to a cutting board or warm plate.

Loosely tent with foil and let them rest for 10 minutes before slicing or serving.

Grilling Instructions

  1. Preheat the grill to high heat (450–500°F / 230–260°C).
  2. Clean and oil the grates.
  3. Grill the steaks for 4–5 minutes per side for medium-rare, depending on thickness.
  4. During the last minute, brush with melted butter and add herbs if desired.
  5. Rest for 10 minutes before serving.

Serving Suggestions

Ribeye steak pairs well with:

  • Garlic mashed potatoes
  • Roasted asparagus
  • Grilled mushrooms
  • Creamed spinach
  • Caesar salad
  • Roasted Brussels sprouts
  • Baked potatoes
  • Garlic butter green beans

Tips for the Best Ribeye

  • Choose steaks with abundant marbling for maximum flavor.
  • Always pat the steak dry before seasoning to ensure a better crust.
  • Avoid flipping the steak repeatedly—one flip is usually enough.
  • Use a meat thermometer for accurate doneness.
  • Let the steak rest before cutting to keep the juices inside.
  • Finish with a sprinkle of flaky sea salt just before serving for extra flavor

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