Name: Perfect Ribeye Steak
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ribeye steaks, 1 to 1.5 inches thick (about 10–12 oz / 285–340 g each); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon fine sea salt (or to taste); 1/2 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter (optional, for finishing); 2 sprigs fresh rosemary or thyme (optional)

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Ribeye steak is one of the most flavorful and tender cuts of beef you can prepare at home. Thanks to its beautiful marbling, this steak stays juicy while developing a rich, caramelized crust when cooked properly. With a simple blend of seasonings and the right cooking method, you can create a steakhouse-quality meal in your own kitchen. Whether you prefer your steak rare, medium-rare, or well-done, this recipe will guide you step by step to perfect results every time.

Why You’ll Love This Recipe

This ribeye steak recipe is simple yet incredibly satisfying. You only need a handful of pantry ingredients to bring out the natural flavor of the beef. The cooking process is straightforward, making it ideal for both beginners and experienced cooks. The high-heat sear creates a deep golden crust while keeping the inside tender and juicy. It is perfect for a romantic dinner, a family meal, or a special occasion when you want to impress without complicated steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ribeye steaks, 1 to 1.5 inches thick (about 10–12 ounces each)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fine sea salt (or to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter (optional, for finishing)
2 sprigs fresh rosemary or thyme (optional)

Directions

Prepare the steaks
Remove the ribeye steaks from the refrigerator 30 to 45 minutes before cooking to allow them to come to room temperature. Pat them completely dry with paper towels to ensure a proper sear. Rub both sides evenly with olive oil. Season thoroughly with garlic powder, onion powder, salt, and black pepper.
Heat the pan or grill
Preheat a cast-iron skillet over high heat for 4 to 5 minutes until very hot. If using a grill, preheat to high heat (about 450–500°F / 230–260°C). Lightly coat the skillet with a small amount of oil if needed.
Sear the steaks
Place the steaks in the hot skillet or on the grill. Do not move them for 3 to 4 minutes to allow a crust to form. Flip and cook for another 3 to 4 minutes for medium-rare. Adjust cooking time depending on thickness and preferred doneness:

125°F (52°C) for rare
135°F (57°C) for medium-rare
145°F (63°C) for medium
155°F (68°C) for medium-well

If desired, add butter and fresh herbs during the last 1 to 2 minutes of cooking. Spoon the melted butter over the steaks continuously to enhance flavor.

Rest the steaks
Transfer the steaks to a cutting board and loosely cover with foil. Let them rest for 5 to 10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy.
Serve
Slice against the grain for maximum tenderness. Spoon any remaining pan juices over the top before serving.

Servings and timing

Servings: 2 servings

Preparation time: 10 minutes
Resting time before cooking: 30–45 minutes
Cooking time: 8–10 minutes
Resting time after cooking: 5–10 minutes
Total time: Approximately 30 minutes (excluding initial room temperature rest)

Variations

Garlic Butter Version
Mix 2 tablespoons softened butter with 1 teaspoon minced garlic and 1 teaspoon chopped fresh herbs. Place a spoonful on the hot steak just before serving.

Spicy Ribeye
Add 1/2 teaspoon smoked paprika and a pinch of crushed red pepper flakes to the seasoning blend for subtle heat.

Herb-Crusted Ribeye
Coat the steak lightly with finely chopped rosemary and thyme before searing for an aromatic finish.

Oven-Finished Method
After searing both sides for 2 to 3 minutes, transfer the skillet to a preheated 400°F (200°C) oven and cook for an additional 3 to 5 minutes for thicker cuts.

Storage/Reheating

Storage
Allow leftover steak to cool completely. Store in an airtight container in the refrigerator for up to 3 days.

Reheating
For best results, reheat gently in a skillet over low heat with a small amount of butter or oil. Cover and warm for a few minutes until heated through. Avoid high heat to prevent overcooking. You can also reheat in a 275°F (135°C) oven for about 10 to 15 minutes.

Freezing
Cooked ribeye can be frozen for up to 2 months. Wrap tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

FAQs

How do I choose a good ribeye steak?

Look for steaks with visible marbling throughout the meat. The fat should be evenly distributed, and the steak should have a bright red color.

Why should I bring the steak to room temperature before cooking?

Allowing the steak to sit out ensures more even cooking from edge to center.

Do I need a cast-iron skillet?

A cast-iron skillet is ideal because it retains heat well, but any heavy-bottomed pan that can handle high heat will work.

How do I know when the steak is done without a thermometer?

You can use the finger test method to estimate doneness, but a meat thermometer provides the most accurate results.

Why is resting the steak important?

Resting allows the juices to redistribute inside the meat instead of spilling out when sliced.

Can I cook ribeye in the oven only?

Yes, you can bake it in a preheated oven at 400°F (200°C), but searing first gives the best flavor and texture.

What is the best oil for searing?

Use oils with a high smoke point such as olive oil, avocado oil, or canola oil.

How thick should ribeye steaks be?

Steaks that are 1 to 1.5 inches thick are ideal for achieving a good sear while keeping the inside tender.

Can I marinate ribeye steak?

Ribeye is naturally flavorful, so a marinade is not necessary, but a simple garlic and herb marinade can enhance its taste.

How do I slice ribeye properly?

Always slice against the grain to shorten the muscle fibers and ensure tenderness.

Conclusion

This perfect ribeye steak recipe delivers rich flavor, a beautifully seared crust, and a tender, juicy center. With simple ingredients and proper technique, you can achieve steakhouse-quality results at home. Whether served with roasted vegetables, creamy mashed potatoes, or a fresh salad, this ribeye will always be the star of the table. Once you master this method, it will become your go-to steak recipe for any special occasion or satisfying dinner.