Ribeye Steak RecipeThis recipe for perfectly cooked ribeye steak is kept simple on purpose since it’s the preparation of the steak that shines. With minimal effort and a handful of ingredients, you’re guaranteed to get mouthwatering, juicy steak every single time!
Perfectly cooked steak, in my opinion, is one of the best dinners there is. Ribeye steak is one of my favorite steaks to cook since it’s so versatile and naturally takes to all different cooking methods. My favorite ways to cook ribeye are sous vide, reverse seared, cast iron cooked, and pan-seared on the stovetop.
This recipe features thick-cut ribeyes cooked in butter, olive oil, garlic, and fresh herbs. The hot pan gives the steak a nice caramelized exterior, while the butter helps keep the interior tender and juicy.
What is ribeye steak?
Ribeye is a boneless rib steak coming from the cow’s rib section. Ribeye with the bone left in is referred to as “rib steak,” and a large rib steak with the bone exposed is a tomahawk steak.
Because ribeye is naturally marbled, it doesn’t need a lot of manipulation to be tender. Marinating or cooking low and slow isn’t necessary. Instead, ribeye is best prepared by cooking quickly over high heat. High heat helps melt the fat in the steak, which makes for a naturally earthy and buttery flavor.
Why this recipe works
- Very little prep work. Similar to Denver steak and sirloin tip roast, very little extra work is needed. Just let the steak rest at room temperature, then throw it in the pan!
- Simple ingredients. Meat, butter, garlic, and herbs are about everything that you’ll need.
- Juicy and tender. After one bite, you’ll see why it’s such a sought-after cut. All of that marbling melts in your mouth, pairing perfectly with the garlic and herbs.
- Great for special occasions. Ribeye may be a more expensive cut, but it’s definitely doable for special occasions where you don’t want to spend the whole night in the kitchen.
I love this steak because it’s so reliable. I know so long as there’s ribeye in the fridge, I can get a solid and hearty dinner on the table at a moment’s notice. Very few “extra” ingredients are needed to make this steak taste its best.
As I mentioned, no frills are needed to make a perfect cut of steak. Just a little garlic and fresh herbs make a big difference. Here’s what you’ll need:
- Rib eye steaks. This recipe is for two steaks cut about 1 inch thick. Frozen steaks will work too. Just let them thaw overnight in the fridge.
- Butter. Preferably unsalted so you can control how much salt gets added to the dish.
- Olive oil. To help cook the steaks.
- Fresh herbs. Thyme and rosemary. You can use fresh sage, marjoram, or oregano if you don’t have one or both.
- Garlic. Smashed.
- Salt and black pepper. Added to taste.
How to cook a ribeye steak
Ribeye does best on high heat for a short amount of time. I like to cook it on the stovetop since it’s easy to control the heat and helps give the steak a nice crust from the sear. Here’s how it’s done:
Step 1- Bring the steaks to room temperature
First, take the steaks out of the fridge and let them come to room temperature on the counter for 20-30 minutes.
Step 2- Season the steaks and make the garlic herb butter
Once the steaks are at room temp, season both sides generously with salt and black pepper.
Then, add the butter and olive oil in a large skillet over medium-high heat. When the butter has melted, add the herbs and garlic.
Step 3- Cook the steaks
After adding the herbs and garlic, cook the steaks for 4-5 minutes on each side.
When the steaks reach an internal temperature of 130F for medium-rare or 140F for medium, use a pair of tongs to transfer the steaks to a cutting board or plate.
Step 4- Rest and serve
Next, tent the steaks with aluminum foil and let them rest for 5-10 minutes. Afterward, slice the rib eye steaks against the grain, serve, and enjoy!
Steak cooking times
Personally, I like cooking ribeye steaks to medium rare or medium. This way, you can enjoy the natural flavor of the steak.
Use these temperatures and a meat thermometer to reach your desired doneness:
- Rare – 120ºF
- Medium rare – 130ºF
- Medium – 135ºF
- Medium-well – 140ºF
- Well-done – 150ºF
Remember there is some “carryover” heat that will continue to cook the steaks as they rest, so remove them from the heat when they’re 5 degrees away from your desired doneness.
Tips to make the best recipe
- Use a cast iron skillet. To develop a nice sear on the outside of the steak.
- Don’t skip the resting. It’s essential to help the steak soak up and retain its juices.
- Use a dry seasoning blend. In place of the salt and pepper, try garlic salt or this taco seasoning instead.
What to serve with this recipe
There are no wrong answers when it comes to what to serve with your ribeye steaks. Here are a few of my favorite suggestions:
Storage instructions
To store: Store cooled steaks in an airtight container in the refrigerator for up to 3 days.
To freeze: Freeze the cooked and cooled steaks in an airtight container or freezer-safe bag and freeze for up to 6 months. Do not re-freeze steaks once thawed.
To reheat: Preheat the oven to 275F and reheat the steaks until the internal temperature reads 130F using a meat thermometer.
More steak recipes to try
Frequently asked questions
Ribeye is the perfect steak for pan-searing since it cooks quickly, and the high heat helps melt the fat to make a tender steak. My other favorite method is to cook ribeye on the grill.
Ribeye is one of the best cuts of steak for its natural marbling and rich flavor.
The exact time needed to cook ribeye will depend on the thickness of the steak and your preferred level of doneness. Generally, 10-15 minutes on the stovetop should do the trick for cooking 1-inch steaks to medium rare.
Take the rib eye steaks out of the fridge and let them come to room temperature for about 30 minutes.
Season both sides of the steaks generously with salt and black pepper.
In a large skillet over medium-high heat, add the butter and olive oil. Once the butter is melted and starts to sizzle, add the thyme, rosemary, and smashed garlic cloves to the skillet.
Add the rib eye steaks to the skillet and cook for about 4-5 minutes on each side, or until a crust forms on the outside and the internal temperature of the steaks reaches 130°F for medium-rare or 140°F for medium.
Remove the steaks from the skillet and place them on a cutting board or plate.
Tent the steaks with aluminum foil and let them rest for about 5-10 minutes to allow the juices to redistribute.
Slice against the grain and serve.
Serving: 1steakCalories: 353kcalCarbohydrates: 1gProtein: 23gFat: 29gSodium: 351mgPotassium: 324mgFiber: 0.2gVitamin A: 219IUVitamin C: 2mgCalcium: 19mgIron: 2mgNET CARBS: 1g
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Published at Sun, 14 May 2023 08:00:00 +0000Beef
