How to Cook a Ribeye Steak

Name: How to Cook a Ribeye Steak
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 ribeye steaks (1 inch thick); 2 tablespoons olive oil; Steak seasoning to taste; 2 tablespoons butter

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Mastering the art of the perfect ribeye steak.

When I have the chance to pick the restaurant for a special occasion, I spontaneously shout out “Steak House!!” because I can’t think of a better way to celebrate than by eating a perfectly cooked ribeye steak. The exceptionally deep flavor and beautiful buttery texture makes the ribeye a favorite cut of many steak aficionados, who are more than willing to pay the high price restaurants usually charge for it.

The ribeye comes from the part of the cow that doesn’t get much exercise, so it’s extremely tender and juicy. It’s also the most marbled of all the steaks, which means it has the kind and amount of fat that gives it its luxuriousness. It’s a high-end piece of meat for sure and while some connoisseurs might argue that a filet mignon is a higher quality cut, virtually no one can argue against the ribeye being the most flavorful. So it makes sense that you would pay a pretty penny for a ribeye at a steak house…but now you can save some of your pretty pennies and cook the perfect ribeye at your own house!

The first time I used this method for How to Cook a Ribeye Steak, I was just blown away by how easy it was and how incredible it came out. The savory seasoning, the high-heat searing that created the brown crust, and the butter finish at the end turned out ribeye steaks so delectable that I couldn’t believe they came out of my own kitchen (that is until I had to clear my own plate and do the dishes…).

It is surprisingly easy to cook a perfect ribeye with this method: the room temperature seasoned steaks hit the pre-heated grill or hot skillet with that tell-tale sear sizzle; then, in a few minutes (4-5 for medium-rare, 7-10 for medium) you flip them, wait the same amount of minutes, then top with some butter. That’s it (but don’t forget to let your steaks rest for a few minutes so that all the juices distribute evenly). And while the ribeye is known for its tenderness and rich flavor, you can use The Best Steak Marinade to amp up both.

Steak Seasoning

Some people swear by salt and pepper as the only seasonings a great steak needs. Our recipe calls for steak seasoning, which is usually a combination of salt, pepper, and dried minced garlic and onion, a mixture that adds additional savoriness to the meat. There are lots of steak seasonings on the market: some also include other dried herbs like thyme, rosemary, coriander, or dill. Some include crushed red pepper flakes, too, which is great if you like some heat.

The type of seasoning you use is up to you. The key is to season the steak liberally and then let the high-heat searing do its work by creating a crust that will ensure your steak is tender and juicy and super delicious, since browning contributes to the rich deep flavor. And that butter at the end? Well, it’s butter so of course it adds even more richness, moisture, and flavor.

Ingredients

2 ribeye steaks 1 inch thick
2 tablespoons olive oil
Steak seasoning to taste
2 tablespoons butter

How to Make Ribeye Steak

Step 1: Take steaks out of the fridge to bring them to room temperature, at least 45 minutes before cooking. This helps in cooking the steak evenly.

Step 2: Rub each steak with olive oil and apply steak seasoning generously on both sides just before you’re ready to cook.

Step 3: Preheat your grill or skillet over medium-high heat. The surface should be hot to ensure a good sear.

Step 4: Place the steaks on the grill or in the skillet and cook for about 4-5 minutes on each side for medium-rare. Adjust the time if you prefer a different level of doneness.

Step 5: Add a tablespoon of butter on top of each steak during the last minute of cooking to add richness and flavor.

Step 6: Remove the steaks from the heat and let them rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring your steak is juicy and flavorful.

FAQs & Tips

How to Make Ahead and Store?

The cooked ribeye will last for 4 days in an airtight container in the refrigerator; we recommend reheating it in a low, 250 degree oven until it’s just warmed through–other methods of reheating can result in overcooking the steak, taking it from rare to medium rare, medium rare to medium, or beyond. You can also freeze the cooked ribeye in an airtight container for up to 3 months.

How do you get the best sear on a ribeye?

Good question, because the sear is one of the keys to a superb steak. First, take the steak out of the refrigerator and let it come to room temperature. Next, pat it dry with a paper towel (moist meat does not sear well). Then season it very generously on both sides with whatever seasoning you like, even if it’s just salt and pepper. Pre-heat your grill or skillet so that the surface is very hot when you put the meat down; the high heat will create the crust you’re looking for. Turn your steaks with tongs to keep the seared crust pristine.

Does this technique work for all steaks?

This technique is best for boneless, fast-cooking cuts of beef, like the ribeye or a filet mignon. Bone-in cuts can be cooked this way as well but they will take longer; some cooks do the high-heat sear and then finish the bone-in steaks in the oven.

Serving Suggestions

Although the ribeye is the star, a classic steak dinner will often include a loaded baked potato or Twice Baked Potatoes and other steak house sides like creamed spinach or Sauteed Broccoli or Macaroni and Cheese or, of course, a Caesar Salad. These are all great, but try serving your ribeye with Fondant Potatoes and Grilled Asparagus for an even more upscale, restaurant-quality meal.

While you can always warm up any leftover ribeye, it is outstanding served the next day on top of salads (try it on this Pesto Pasta Salad or this Mediterranean Salad) or layered inside of a Grilled Cheese or sliced on top of Flatbread White Broccoli Pizza. One of my personal favorite ways to have leftover ribeye is my version of Steak and Eggs, with Sunny-Side-Up Eggs and side of Breakfast Potatoes.