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Get a phenomenal steakhouse experience at home with this ribeye steak recipe! This technique is perfectly simple for juicy, tender, and irresistible steak every time.
Try my Garlic Butter Steak Bites or Seared Scallops next.
Why you’ll love it
A perfectly cooked ribeye steak is one of my top 5 favorite foods in the whole world! It’s all about a quality cut of beef being showcased in all its glory. You don’t need a bunch of ingredients, just a tried-and-true technique. And it’s way cheaper than at a restaurant.
Ribeye is known for its generous marbling, which gives it a buttery texture and bold flavor when cooked. The fat melts into the meat, so each bite is juicy with a slightly crispy, caramelized crust when pan seared. It’s perfect with my bright Cowboy Butter!
What you’ll need
- Ribeye steak – I highly recommend going to your local butcher vs. picking up one at the grocery store. The difference is so worth it.
- Salt & pepper – to bring out the gorgeous flavors and get a great crust
- Olive oil – for pan searing
- Butter – to get that signature buttery steakhouse flavor. Plenty of butter is why it tastes so good at restaurants!
Pro tip
The key to a tasty ribeye is even marbling. You’ll want to select one that has fine white streaks throughout because that’s where the flavor is.
How to cook ribeye steak
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Let the steaks come to room temperature. Pat dry, and season generously on both sides with salt & pepper. Let a cast iron skillet get very hot. Add in the oil. Place the steaks in the pan. Cook them undisturbed. Halfway, flip them and place the butter on top. Continue cooking according to the timing below, and test with a meat thermometer. Let rest on a plate.
Helpful tips
- Definitely don’t crowd the pan. Use a large skillet, or cook them individually if they’re very large ribeye steaks.
- Don’t move the steak around the pan. It needs some time to form that nicely browned crust!
- A high heat is important in this recipe. Don’t be tempted to add the steaks to the pan too soon. A little smoke is totally fine, too.
- The resting step is essential to locking in that juicy flavor, so don’t skip it.
Substitutions and variations
- Once you’ve nailed the technique, you can get creative! Try a different seasoning. Use your favorite steak rub instead of salt & pepper.
- If ribeye isn’t your favorite cut, try my Simple Filet Mignon as an equally delicious alternative.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I find it’s easy to clean my trusty cast iron skillet with Dawn Power Wash.
- Flip ’em easily with a pair of cooking tongs.
- I absolutely love my butter dish that has measurement markings right on it, and here’s my instant read thermometer to get it that perfect temp.
What to serve with ribeye steak
- The steak in the above photo is pictured with steamed broccolini, my Garlic Mashed Potatoes, and zesty Cowboy Butter on top.
- Some other great options are my Easy Cheesy Scalloped Potatoes, these Easy Roasted Sweet Potatoes, steakhouse classic Best Creamed Spinach, an Easy Baked Potato, or my Garlic Sauteed Mushrooms.
- A Caesar salad with my reader fave Caesar Salad Dressing is another winner!
Leftovers and storage
- Store leftovers of this ribeye steak recipe in the fridge for 3-4 days in a tightly sealed container.
- To reheat, set your oven to 250F and heat it up until warmed through.
- It’s also great cold on a salad the next day.
Did you indulge in this steakhouse favorite ribeye recipe? Please leave a star rating and review below! You can also tag me on Instagram with any S&L recipe you make.
Ribeye Steak
Ingredients
- 2 ribeye steaks 1.25" thick
- Salt & pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons butter divided into 4 pats
- Cowboy butter optional, for serving
Instructions
- Take the steaks out of the fridge 30-60 minutes prior to cooking them so they come up to room temperature.
- Pat the steaks dry with paper towels and season them generously (both sides) with salt & pepper.
- Heat a heavy cast iron skillet over medium-high to high heat. The pan needs to get HOT. This will take a few minutes. Add in the olive oil and swirl it around the pan. You can test if the pan is hot enough by adding a small drop of water, and it should sizzle.
- Place the steaks in the pan and then let them cook undisturbed for 4 minutes. Flip them (tongs make it easy) and place the butter on top of each steak. Cook for another 4 minutes for medium-rare (125F-130F, and it will rise to 130F-135F after resting). Ribeyes are best cooked to medium-rare, so if you want your steak to be less or more done, adjust timing accordingly. Timing for thinner or thicker steaks will also need to be adjusted. Keep in mind these are just guidelines and the best way to tell doneness is with an instant read thermometer.
- Transfer the steaks to a plate or cutting board and let them rest for 5-10 minutes. It's important for keeping the steaks tender and juicy and for them to finish cooking.
- Serve the steaks whole or slice them against the grain prior to serving. These are delicious with my cowboy butter (use as a dipping sauce or pour some over top… the more butter, the better!).
Notes
- Cooking steak can produce a bit of smoke – this is perfectly normal! Be sure to crank up the over the stove extraction fan and/or open a window.
- Ribeyes are usually quite large, so 2 steaks can often feed 4 people.
- Nutritional information is for one 8-oz portion of steak.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great ribeye recipe. Very helpful!
Thanks so much!