Ribeye steak recipe
Cooking a ribeye steak recipe at home doesn’t need to be intimidating. With the right cut, a hot cast iron skillet, and a few simple ingredients, you can create juicy, tender, flavor-packed steaks that feel like a restaurant splurge.
Ingredients
- 2 ribeye steaks 12–16 oz each, bone-in or boneless, well-marbled for best flavor
- 2 tbsp olive oil or neutral oil with high smoke point
- Kosher salt generously, for seasoning
- Freshly cracked black pepper to taste, but don’t be shy
- 3–4 garlic cloves smashed (not minced—keeps flavor subtle)
- 3 tbsp unsalted butter adds richness, helps create pan sauce
- 2 sprigs fresh rosemary or thyme optional, but highly recommended
Instructions
- Prep the steaks: Take your ribeye out of the fridge 30–45 minutes before cooking. Pat dry with paper towels. Season steaks liberally with kosher salt and black pepper.
- Preheat skillet: Place your cast iron pan over medium-high heat until it’s just shy of smoking. Add 2 tbsp olive oil and swirl to coat.
- Sear steaks: Carefully lay steaks in the skillet. You should hear a loud sizzle. Do not move them for 3–4 minutes (this builds that gorgeous crust).
- Flip & sear the other side: Turn steaks and cook another 3–4 minutes. For medium-rare, aim for an internal temperature of 130°F.
- Add aromatics: Toss in garlic cloves, butter, and herbs. Tilt the pan slightly and use a spoon to baste melted butter over the steaks for 1–2 minutes.
- Check temperature: Use a meat thermometer for accuracy:
- Rare: 125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Rest steaks: Transfer to a plate and tent loosely with foil. Let steaks rest 5–7 minutes—juices redistribute, making them extra juicy.
- Serve & enjoy: Slice against the grain and spoon pan juices over the top.
Notes
- Steaks should be at room temperature before cooking for even doneness.
- A cast iron skillet is ideal for building a great crust, but stainless steel works too.
- Resting is non-negotiable—don’t slice before 5–7 minutes or juices will run out.
- Avoid overcrowding the pan; cook in batches if needed.
- Pair ribeye with a baked potato, roasted veggies, or creamed spinach for a steakhouse-style meal.