Perfect Ribeye Steak Recipe

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.

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. Like sirloin steak, 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. 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 or roasting. High heat helps melt the fat in the steak, which makes for a naturally earthy and buttery flavor. 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. 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!

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: 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.

Roasted brussel sprouts Potatoes and carrots Potato wedges Cauliflower mashed potatoes Green beans

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.