Juicy bone-in ribeye steak seared to perfection in a hot skillet, basted with butter, garlic, rosemary, and thyme for maximum flavor. Perfect doneness, rich flavor, and a delicious crust in every bite.
Cooking Ribeye Like a Pro (Without the Stress)
Alright, let’s be real—cooking a perfect ribeye steak is part skill, part science, and a little bit of luck (especially if your smoke alarm has a personal vendetta against you). But don’t stress! I’ve got you covered with some game-changing tips to make sure your ribeye juicy, flavorful, and absolutely drool-worthy every time.
- Go for a well-marbled ribeye – You want lots of marbling, not just streaks of fat. This is where the juicy flavor comes from.
- Pat the steak dry – Ever tried to sear a wet steak? It steams instead of browning, and nobody wants a sad, grey steak. Use a paper towel and dry it well.
- Give it time before cooking – Take your steak out 30-45 minutes before cooking. Cold steak = uneven cooking.
- Pick the right oil – High smoke point oil like avocado oil or canola oil helps get that beautiful crust without setting off your fire alarm.
- Sear at high heat – Whether you’re using a cast iron pan, heavy skillet, or throwing it on the grill grates, high heat gives that signature delicious crust. If you’re grilling, I saw this guide from EightyRecipes on the best temperature to grill steak, and it’s a game-changer. It breaks down exactly how to get that beautiful sear while keeping the inside perfectly juicy.
- Baste with butter – That last minute of cooking, throw in tablespoons butter, fresh rosemary, and garlic cloves. This makes your ribeye taste like it just came off the Magnificent Mile steakhouse menu.
- Rest steaks before slicing – Give it 5-10 minutes after cooking so those juices time to settle. If you cut too soon, you’ll end up with a puddle of sadness instead of a juicy steak.
- Slice against the grain – No one likes chewing steak for 10 minutes. Cut against the grain for tender steak every time.
What Makes This Perfect Ribeye Steak Truly Special?
- Restaurant-quality results at home – No need for fancy steakhouse trips.
- Rich, buttery flavor – The garlic and herb butter baste takes it over the top.
- Plenty of marbling – For that tender ribeye steak with juicy flavor.
- Perfect for any occasion – Whether it’s date night or just a well-deserved treat.
Ingredient Notes For This Perfect Ribeye Steak
Before we dive into the method, let’s talk about the key ingredients and why they matter:
- Canola oil or avocado oil – High smoke point for the perfect sear.
- Fresh Rosemary & Fresh thyme – Elevates the flavor with a fresh, herby touch.
- Bone-in ribeye steak – The star of the show, with rich marbling for tenderness.
- Unsalted butter – Helps create that luscious, flavorful butter baste.
- Cloves garlic, smashed – Adds a deep, aromatic taste.
- Kosher salt & Black pepper – Essential for bringing out the steak’s natural flavors.
How To Make Perfect Ribeye Steak?
- Prep your steak: Pat both sides of the steak dry with paper towels—this helps with a nice crust. Season generously with kosher salt and black pepper and let it rest at room temperature for 30-45 minutes before cooking.
- Heat you skillet: Use a heavy-bottomed skillet or well-seasoned cast-iron skillet for the best results. Heat to medium-high until almost smoking. Add canola or olive oil.
- Sear the Steak: Place the steak in the center of the hot pan and sear for 5-6 minutes per side, flipping every 2-3 minutes for a delicious crust.
- Add Butter & Aromatics: Turn the heat to low. Push the steak to one side and add butter, garlic cloves, rosemary, and thyme to the other. Tilt the pan slightly so the butter pools, then continuously spoon it over the steak for 1-2 minutes.
- Check for Doneness: Use a meat thermometer to ensure the perfect doneness:
Rare – 120°F
Medium-Rare – 130°F
Medium – 140°F
Well-Done – 160°F+For a 1-inch steak, aim for minutes for medium-rare: 5-7 minutes per side.
Let It Rest & Serve -
Let It Rest & Serve: Transfer the steak to a wire rack and let it rest for 5-10 minutes before slicing. This helps retain the juicy flavor. Slice against the grain and serve immediately.
Want To Save This Recipe?
Storage Options:
If you somehow have leftovers (unlikely, but possible):
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 3 months.
Reheating Methods for Ribeye Steak
- Oven: Reheat in a 275-degree oven for 10-15 minutes.
- Skillet: Quick sear over medium heat.
- Avoid the microwave – Unless you like rubbery steak.
Variations and Substitutions:
Want to switch things up? Here are some options:
- Bone-in cuts – Try a tomahawk steak or boneless ribeye for different textures.
- Different Herbs – Swap in oregano or sage for a unique twist.
- Butter Add-Ins – Mix in Kansas City Steak Finishing Butter or blue cheese for an additional flavor boost.
- Alternative Cooking Methods – Grilled ribeye, pan-seared ribeye steak, or sous vide ribeye steak work great too. If you’re looking for an extra smoky, deep flavor, smoked ribeyes are an incredible way to infuse rich, wood-fired taste into your steak, making every bite even more flavorful.
What To Serve With This Perfect Ribeye Steak
A good steak deserves great sides. Here are my top picks:
- Baked potato – The ultimate steakhouse side dish.
- Garlic mashed potatoes – A classic pairing for a reason.
- Grilled asparagus – Light and fresh contrast to the rich steak.
- Classic Caesar salad – Adds a crisp, tangy balance.
- Crusty sourdough bread – Perfect for mopping up that butter sauce.
- Want an effortless meal? Try an Easy Sheet Pan Dinner—simple, delicious, and less cleanup!”*
Common Mistakes to Avoid When Cooking Ribeye
- Skipping the rest time – Letting the steak rest prevents all the juices from running out.
- Cooking straight from the fridge – Temperature before cooking should be room temp for even doneness.
- Flipping too often – Give the cooking process time to develop a nice crust.
- Using too much oil – Just enough to coat the pan is perfect.
FAQs
How do I know when my ribeye is done cooking?
Use a meat thermometer. It takes the guesswork out and guarantees perfect doneness.
What’s the best way to season ribeye?
Simple is best: kosher salt, black pepper, and fresh herbs.
Can I marinate a ribeye steak?
Technically, yes—but a well-marbled ribeye doesn’t need it. Just season and cook it right.
How can I make my ribeye more tender?
Let it rest before slicing, and always cut against the grain.
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Keep the Flavor Coming – Try These:
Ribeye Steak Recipe
For special occasions, ribeye steaks are the best choice. This simple recipe will ensure that your steak turns out perfectly every time.
3 Servings
Ingredients
- 1 tbsp canola oil
- 2 sprigs of fresh rosemary
- 1 24- oz. bone-in ribeye steak 2-inch-thick, at room temperature
- 3 tbsp unsalted butter
- 3 cloves garlic smashed
- 3 sprigs of fresh thyme
Instructions
- Pat both sides of the steak dry using paper towels, then generously season with 1 1/4 tsp salt and 1/2 tsp pepper.
- Place a medium cast iron skillet on the stove and heat over medium-high. Once very hot, add the canola oil.
- In the middle of the hot skillet, place the steak and sear for about 12 to 14 minutes, turning every 2 to 3 minutes until both sides formed a dark crust.
- Adjust the heat to low. To one side of the skillet, push the steak. To the other side, add the butter, garlic, thyme, and rosemary. Tilt the skillet towards the butter and cook for about 30 seconds to 1 minute until the butter is foaming.
- Over the steak, spoon the butter for about 1 to 2 minutes, turning over the steak once until the internal temperature of the steak reaches 120 degrees F (medium rare).
- Allow the ribeye steak to rest for about 15 minutes. Then, slice.
- Serve right away. Enjoy!
Notes
Allow ribeye steak rest for approximately 15 minutes before cutting into it. This will help all of the juices redists.
Nutrition
Serving: 1serving | Calories: 639kcal | Carbohydrates: 1g | Protein: 48g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 174mg | Sodium: 125mg | Potassium: 659mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 453IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 4mg
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
