How to Cook Ribeye Steak Recipe

Introduction

A perfectly cooked ribeye steak is a delicious treat that’s simple to prepare at home. This recipe guides you through searing a juicy, flavorful steak with a buttery garlic finish, perfect for any steak lover.

Ingredients

• 2 (1-inch thick) boneless ribeye steaks
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1½ tablespoons canola oil (olive oil works too)
• 2 tablespoons unsalted butter (divided, ¼ stick)
• 2 cloves garlic (minced)
• Chopped fresh rosemary (optional, for garnish)

Instructions

1. Step 1: Bring the steak to room temperature for about 30 minutes before beginning to ensure even cooking.
2. Step 2: Heat a cast iron skillet over medium-high heat until very hot.
3. Step 3: Season both sides of the steak generously with kosher salt and a couple pinches of ground black pepper.
4. Step 4: Add the oil to the hot skillet, then carefully place the steaks in the pan.
5. Step 5: Cook the steaks undisturbed for 3-4 minutes to create a good sear.
6. Step 6: Flip the steaks and cook on the other side for 2-3 minutes or until they reach your desired doneness. Use a meat thermometer for accuracy if desired.
7. Step 7: Top each steak with 1 tablespoon of butter, then sprinkle with minced garlic and chopped rosemary, if using.
8. Step 8: Remove the steaks from the skillet and let them rest on a plate or cutting board for 10 minutes before serving to lock in the juices.

Tips & Variations

• For extra flavor, baste the steaks with melted butter and garlic during the last minute of cooking.
• If you don’t have cast iron, use a heavy-bottomed stainless steel skillet for best results.
• Swap rosemary with thyme or oregano as an aromatic variation.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the oven at 250°F (120°C) until heated through, to preserve tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when my ribeye steak is done?

Use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well done.

Can I use olive oil instead of canola oil?

Yes, olive oil works well for this recipe, but make sure to use a light olive oil with a higher smoke point to avoid burning.

How to Cook Ribeye Steak Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 69 reviews

This recipe guides you through cooking a perfect ribeye steak using a cast iron skillet to achieve a rich sear and tender, juicy interior. Seasoned simply with salt, pepper, garlic, and finished with butter and rosemary, this straightforward method highlights the natural flavors of the ribeye for an impressive yet easy steak dinner.

• Author: Elena
• Prep Time: 35 minutes
• Cook Time: 7 minutes
• Total Time: 42 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak and Seasoning

• 2 (1-inch thick) boneless ribeye steaks
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Cooking and Garnish

• 1½ tablespoons canola oil (or olive oil)
• 2 tablespoons unsalted butter (divided, ¼ stick)
• 2 cloves garlic (minced)
• Chopped fresh rosemary (optional, for garnish)

Instructions

1. Bring to Room Temperature: Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps the meat cook evenly.
2. Preheat Skillet: Heat a cast iron skillet over medium-high heat until very hot, ensuring a perfect sear.
3. Season Steak: Generously season each side of the steaks with kosher salt and ground black pepper.
4. Add Oil and Place Steaks: Pour the canola oil into the hot skillet, then carefully place the steaks in the pan.
5. Sear First Side: Let the steaks cook undisturbed for 3-4 minutes to develop a rich crust.
6. Flip Steaks: Turn the steaks over and cook for an additional 2-3 minutes or until the desired doneness is reached. Use a meat thermometer to check the internal temperature for accuracy.
7. Add Butter and Aromatics: Place 1 tablespoon of butter on each steak along with minced garlic and optional rosemary to melt over the meat.
8. Rest the Steaks: Transfer the steaks to a plate or cutting board and let them rest for 10 minutes. This allows juices to redistribute and results in a juicy steak.

Notes

• Bringing steaks to room temperature ensures more even cooking.
• A cast iron skillet is preferred for its ability to retain heat and create a better sear.
• Use a meat thermometer to check doneness: 125°F for rare, 135°F medium-rare, 145°F medium, 150°F medium-well, and 160°F well done.
• Resting steak after cooking prevents juices from running out, keeping meat juicy and tender.
• Fresh rosemary adds a subtle herbaceous flavor, but it’s optional.
• Olive oil can be used instead of canola oil for a different flavor profile.

Keywords: ribeye steak, steak recipe, cast iron skillet steak, pan seared steak, garlic butter steak