Flavorful Ribeye Steak Recipe (2024)

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Katerina

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Tender and delicious Ribeye Steak cooked to a juicy perfection! Seasoned with fresh herbs, then cooked in a cast-iron skillet and basted with garlic butter, everyone will love this easy steak recipe!

Flavorful Ribeye Steak Recipe (2)

An Easy Ribeye Steak Recipe

For the ultimate juicy, beefy flavor, a ribeye is the best choice. Our recipe for Ribeye Steak is the epitome of tenderness and flavor! Expertly cooked to juicy perfection, this steak is perfectly seasoned and offers a delicious punch of flavor with every bite. The good news is that you don’t need a fancy restaurant reservation to savor a top-notch steak. With the right ingredients and a touch of skill, you can whip up the ultimate ribeye right at home.

This dish lets the steak be the star. Perfectly cooked, it pairs wonderfully with its natural juices, fragrant herbs, and that hint of garlic. Seared in a trusty cast-iron skillet, this beauty is basted with flavorful garlic butter and makes one memorable steak dinner.

What is Rib Eye Steak?

Ribeye steak is a boneless rib steak that comes from the rib of the animal. It is one of the “primal cuts” of meat. Ribeye steak is fine and tender with a wholesome, beefy flavor similar to chuck. You will see the name of this steak spelled two ways: “rib eye” and “ribeye.” Both are correct and refer to the same cut of meat.

Why You’ll Love This Ribeye Steak Recipe

  • Juicy Flavor: Ribeye is renowned for its marbling, which means every bite melts in your mouth.
  • No Fancy Equipment Needed: With just a cast-iron skillet and some basic kitchen ingredients, you’re good to go. No need for extravagant grills or machinery.
  • Quick & Easy: Despite its gourmet appeal, this recipe doesn’t take long at all, and it’s perfect for a weekend dinner or even a mid-week treat.
  • Cost-Effective: Recreate a fine-dining experience without the hefty restaurant bill.
  • Impress Guests: Serving up a perfectly cooked ribeye steak will earn you rave reviews from family and friends.
Flavorful Ribeye Steak Recipe (3)

How To Cook Ribeye Steak

You don’t really need any fancy ingredients, but I do like to use fresh herbs and the best-quality steak I can find. If you have to use dried herbs, though, no worries! It’ll still be delicious.

Ingredients For Rib Eye Steak

  • Ribeye: You’ll need a pound or so of bone-in ribeye steak, 1-inch to 1-1/2 inch thick.
  • Kosher Salt & Ground Pepper: To taste
  • Rosemary: You’ll need to strip the leaves off of a stem or two of fresh rosemary and give it a chop; about 2 teaspoons.
  • Fresh Thyme: Again, strip the leaves from the stem and chop them, this time about 1 teaspoon.
  • Butter & Oil: You’ll need a couple of tablespoons of unsalted butter and one tablespoon of olive oil, for sauteing.
  • Garlic: No need to mince the garlic here, just smash three cloves and peel away the papery outer skin.
Flavorful Ribeye Steak Recipe (4)

Directions

  1. Bring Steak to Room Temperature:Take the steak out of the fridge and pat it dry with paper towels. Salt it liberally on both sides. Let it sit on the counter at room temperature for 30 minutes. Don’t skip this part.
  2. Season The Steak: Sprinkle the steak with pepper, rosemary, and thyme; using your fingers, press the herbs down into the meat.
  3. Cook First Side: In a cast iron skillet over medium heat, heat the olive oil. Add the butter and swirl it around. Place the steak in the skillet, and cook for 5 minutes.
  4. Cook Second Side: Turn the steak over; add the smashed garlic to the skillet, and continue to cook 5 more minutes. Tilt the skillet and spoon the butter drippings over the steak, occasionally.
  5. Check Doneness & Rest Steak: Check the internal temperature of the steak before removing it from the heat. For a rare steak, the internal temperature should read 120˚F; for medium-rare, it should be around 125˚F to 130˚F. Remove from the heat, and transfer to a cutting board; let it rest for 10 minutes before cutting.

How to Choose Steak

  • Thickness: It’s best to choose a steak between 1 and 1.5 inches. Thinner steaks will cook quickly, but it’s harder to tweak the doneness. Similarly, really thick steaks are awesome, but it’s harder to get the doneness right; they’ll almost always be overcooked on the outside or very rare in the center.
  • Marbling: Very lean ribeyes may sound great, but they are actually of poorer quality than steaks generously flecked with white fat throughout. That fat, or “marbling,” melts away as the steak cooks and creates a tender, juicy texture.
  • Cap and Fat: The cap of the steak is the top section, opposite the thin, boney end. It’s the most tender and flavorful part of the steak, so look for ribeyes that have a generous amount of cap meat. Between the cap portion and the eye portion, which is snuggled against the bone, there should be a small chunk of fat. Look for steaks that don’t have too much fat there; a large, heavy chunk of fat is basically “wasted space,” that won’t be eaten or tenderize the meat.
Flavorful Ribeye Steak Recipe (5)

Cooking Times for Steak

Timing the steak for doneness depends on the thickness of the steak, the thickness of the pan, and the stove itself. The times will always vary. For that reason, grab an Instant Read Meat Thermometer and follow this USDA guide for help:

  • For a RARE steak, aim for an internal temp of 125˚F to 130˚F.
  • For MEDIUM RARE, cook it until it’s between 135˚F and 140˚F.
  • If you’re going for MEDIUM TO MEDIUM-WELL, target 145˚F to 150˚F.
  • And for those who like it WELL DONE, get it to 160˚F.

Checking Steak Doneness Without A Meat Thermometer

  • Rare: 4 to 5 minutes per side
  • Medium-Rare: 5 to 6 minutes per side
  • Medium: 6 to 7 minutes per side
  • Medium-Well: 7 to 8 minutes per side
  • Well Done: 8 to 9 minutes per side

Tips for Successful Rib Eye Steak Dinner

  • Get the Pan Hot: It’s important to have the pan nice and hot so that it will sear the steak.
  • Let It Rest: Before cooking, let the steak come to room temperature. This ensures even cooking.
  • Dry It Out: Always pat your steak dry with paper towels before seasoning.
  • Season Generously: Don’t be shy with the salt and pepper. Seasoning is key to bringing out the steak’s flavors.
  • Avoid Overcrowding: If you’re cooking multiple steaks, make sure there’s enough space between them. Overcrowding can reduce the pan’s temperature and prevent proper searing.
  • Instant-Read Thermometer: It ensures that meat is cooked to the desired level (e.g., rare, medium, well-done) by providing an accurate internal temperature reading.
  • The Steakhouse Butter Trick: You can add an extra dimension of flavor to your steak by placing a pat of butter on top while it rests. The butter will melt onto, and almost into, the steak.
Flavorful Ribeye Steak Recipe (6)

What To Serve With Ribeye Steak

  • Pair with Salad: My Strawberry Avocado Pasta Salad with Balsamic Glaze is such a fresh and flavorful salad that will add a nice pop of sweetness to your date night dinner.
  • Serve with a Casserole: You won’t believe how well thisSpinach, Feta and Potatoes Au Gratingoes with pan-seared steak. It’s a cheesy, creamy casserole that no one can resist!
  • Pair with Stuffed Mushrooms:If you want an ultra tasty side dish to pair with your ribeye steak, these Crab Stuffed Mushroomsare sure to hit the spot.
  • Want to go low carb? For a low-carb bread side, try this cloud bread recipe.

Storing Leftovers

  • To Refrigerate: Place leftover steak along with the pan juices into shallow, airtight containers or food storage bags. Keep refrigerated for up to 3 days.
  • To Freeze: Wrap the strap well in plastic wrap and then a layer of foil. Freeze for up to 2 months.
  • To Reheat: First, thaw leftovers overnight in the refrigerator (if frozen). Then, bring the meat to room temperature on the countertop. Finally, reheat in a covered skillet over low heat until it reaches the correct internal temperature of 120˚F, or a little above.

ENJOY!

Flavorful Ribeye Steak Recipe (7)

Rib Eye Steak

Katerina | Diethood

This Ribeye Steak is seasoned with fresh thyme, rosemary, garlic, kosher salt, and pepper. Cooked to perfection in a cast-iron skillet, it's basted with a rich blend of butter and oil for an exquisite taste!

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Servings : 4

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Ingredients

Instructions

  • Take the steak out of the fridge, pat it dry with paper towels, and salt it liberally on both sides. Let sit on the counter (at room temperature) for 20 to 30 minutes. Room-temperature meat will produce juicier, more evenly cooked steaks.

  • Season the steak with pepper, rosemary, and thyme; press down the herbs into the meat using your fingers.

  • Set a 10-inch cast iron skillet over medium heat. You can also use a heavy-bottomed skillet.

  • Heat up the skillet; then add the butter and olive oil. Melt the butter and swirl it around to cover the entire bottom of the skillet.

  • Add the steak to the skillet and cook for 5 minutes, or until browned on the bottom.

  • Turn the steak over; add smashed garlic to the skillet and continue to cook for 5 more minutes for a rare steak, basting the steak with the butter drippings. Tilt the skillet so it’s easier to spoon the butter drippings over the steak.

  • Check the internal temperature before removing it from the heat. For a rare steak, the internal temperature should read 120˚F; for medium-rare, it should be around 125˚F and 130˚F. Thicker steaks will take longer to cook through.

  • Remove from heat and immediately transfer the steak to a cutting board; let rest for 8 to 10 minutes before cutting and serving.

  • Top with parsley and serve.

Notes

  • Hot Pan: Ensure the skillet is hot for a proper sear and juiciness.
  • Use a Thermometer: An instant-read meat thermometer allows quick and repeated checks for perfect doneness. Note that The USDA recommends cooking beef to at least 145˚F internal temperature; however, according to culinary professionals, ribeye steaks are optimally cooked at the specified temperature(s).
  • Butter Trick: Add butter on top while the steak rests to boost flavor and moisture.
  • Rest the Steak: Let the steak sit at room temperature before and after cooking for evenness and juiciness.
  • Season Well: Season your steaks generously; it enhances the flavor.
  • High-Quality Oil: Use oils with high smoke points to prevent burning.
  • Avoid Overcrowding: Ensure each steak has space for a good sear.
  • Fresh Herbs: Add herbs like rosemary or thyme for extra flavor during the last minutes of cooking.
  • Proper Searing: Sear both sides for flavor and appearance.

Nutrition

Serving: 4 ounces | Calories: 321 kcal | Carbohydrates: 1 g | Protein: 23 g | Fat: 25 g | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 84 mg | Sodium: 60 mg | Potassium: 318 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 217 IU | Vitamin C: 2 mg | Calcium: 16 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: American

Keyword: cooking ribeye steak, pan seared ribeye, rib eye steak, ribeye steak cast iron

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Flavorful Ribeye Steak Recipe (2024)

FAQs

What is the best seasoning for ribeye steak? ›

Basic ribeye seasoning is usually just salt and pepper. But ribeye steak also works well with other herbs and spices, including basil, cinnamon, rosemary, paprika, and minced onions. Feel free to experiment to find the perfect ribeye seasoning for your taste buds.

How can I make my steak more flavorful? ›

Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak. For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.

How is ribeye best cooked? ›

For the perfect medium-rare degree of doneness, your Ribeye steak grill time should be 9–12 minutes for a 1-inch steak, and 12–15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

How does Gordon Ramsay cook a ribeye steak? ›

To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.

Is it better to cook ribeye with oil or butter? ›

The oil has a higher smoke point which means it won't burn when you crank the heat up high. The butter, however, gives it great flavor. Using both slightly decreases the smoke factor while providing a nice sizzle for the fat on the outside of the steak to crisp up.

What seasoning does Gordon Ramsay use on steak? ›

SEASONING. Don't season a steak until just before cooking, as salt draws out moisture from meat. Gordon sprinkles sea salt and freshly ground black pepper onto a dinner plate and presses the steaks into the seasoning just before cooking them.

Should you marinate Ribeyes? ›

Certainly! For a mouthwatering ribeye, try a classic garlic and herb marinade. Mix minced garlic, rosemary, thyme, olive oil, salt, and pepper. Let the steak soak up the flavors for at least 30 minutes before grilling.

Is it better to cook a ribeye in the oven or on the stove? ›

To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven. Cook your steak by searing it on the stove, then baking it in the oven on high heat, flipping your steak halfway through, and allow to rest before serving.

How do chefs cook a ribeye steak? ›

Cooking the steaks on the stovetop in a hot skillet first helps achieve a golden brown crust. From there, basting the steaks with hot butter will finish the cooking process. However, it's also possible to finish pan-seared steaks in a ripping hot oven (around 400°F to 425°F) for just a few minutes.

Should you cook a ribeye fast or slow? ›

As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. This is usually accomplished with high-heat cooking methods such as grilling. Grilling: A ribeye is easiest to grill with a two-zone fire, with one medium-hot zone and one medium-low zone.

Is it better to grill or pan sear a ribeye? ›

This yummy cut of steak is tender and full of flavor, and the grill only enhances its texture and taste. In fact, some say that the grilled sear on ribeye makes it taste even better than it would when cooked on a pan. What is this?

What to season steak with? ›

Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme, and other herbs and spices.

What is the best seasoning for steak before cooking? ›

We use kosher salt (Diamond Crystal in our test kitchen) for seasoning steaks, because its crystal size allows for prime absorption into the outer layer of the steak. Partnered with freshly ground black pepper, it's an absolute essential steak prep step. Now, you make it rain kosher crystals on that meat.

How do you make a ribeye steak more tender? ›

7 Ways to Tenderize Steak
  1. Pounding. Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. ...
  2. Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. ...
  3. Marinating. ...
  4. Velveting. ...
  5. Slow Cooking. ...
  6. Enzymatic Application. ...
  7. Scoring.
Oct 18, 2022

What do steakhouses use to season steaks? ›

A classic found in every steak house the world over:
  • 1 tablespoon paprika.
  • 2 tablespoons crushed black pepper.
  • 1 tablespoon crushed coriander.
  • 1 tablespoon kosher salt or sea salt.
  • 1 tablespoon crushed red pepper flakes.
  • 1 tablespoon granulated garlic.
  • 1 tablespoon dill.
  • 1 tablespoon granulated onion.
Nov 5, 2020

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