How to Cook the Perfect Ribeye Steak.

Written By Carson Neagle

If you’re craving a juicy, flavorful ribeye steak, this recipe will guide you step by step to achieve steakhouse-quality results in the comfort of your own kitchen. Whether you prefer a pan-seared crust or a char-grilled finish, the key is in the preparation and cooking technique.

Ingredients

  • 1 (8-10 oz) ribeye steak, about 1 inch thick

  • 1 tablespoon olive oil or melted butter

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 cloves garlic, smashed

  • 2-3 sprigs of fresh thyme or rosemary

  • 1 tablespoon unsalted butter (optional, for basting)

Tools You’ll Need

  • A cast-iron skillet or heavy-bottomed pan (if pan-searing)

  • Tongs

  • Meat thermometer

  • Cutting board and sharp knife

Instructions

1. Choose the Right Steak

Select a high-quality ribeye steak with good marbling for flavor and tenderness. Allow the steak to come to room temperature for about 30 minutes before cooking. This ensures even cooking.

2. Season the Steak

Pat the steak dry with paper towels to remove excess moisture. Rub both sides with olive oil or melted butter, then generously season with salt and freshly ground black pepper. For extra flavor, you can sprinkle on a pinch of garlic powder or paprika.

3. Preheat the Pan

Heat your skillet over medium-high heat until it’s smoking hot. A hot pan is essential for creating a golden, flavorful crust.

4. Sear the Steak

Place the steak in the skillet and let it sear undisturbed for 2-3 minutes on one side. Flip the steak using tongs and sear the other side for another 2-3 minutes. Add smashed garlic, thyme or rosemary, and a knob of butter to the pan.

5. Baste for Extra Flavor

Tilt the pan slightly and use a spoon to baste the steak with the melted butter and infused aromatics. This adds richness and enhances the crust.

6. Check for Doneness

Use a meat thermometer to check the internal temperature:

  • Rare: 125°F (cool red center)

  • Medium-rare: 135°F (warm red center)

  • Medium: 145°F (pink center)

  • Medium-well: 150°F (slightly pink center)

  • Well-done: 160°F (no pink)
    Remove the steak from the skillet when it’s about 5°F below your target temperature, as it will continue to cook while resting.

7. Rest the Steak

Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy bite.

8. Slice and Serve

Slice the steak against the grain into thin strips. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips for the Perfect Steak

  • Avoid overcrowding: If cooking multiple steaks, ensure they have enough space in the pan. Overcrowding reduces heat and prevents proper searing.

  • Grill option: If grilling, preheat the grill to high heat and cook the steak for 3-4 minutes per side, depending on desired doneness.

  • Enhance with a sauce: Pair your steak with a classic sauce like chimichurri, peppercorn, or a garlic herb butter.

Enjoy your perfectly cooked ribeye steak! It’s a simple yet impressive dish that’s sure to satisfy any craving.

Carson Neagle