Juicy Ribeye Steak

If you’re aiming to cook the perfect steak at home, it doesn’t get much better than a juicy ribeye steak. Known for its intense marbling, tenderness, and beefy richness, ribeye is the steak lover’s dream. With just a few simple ingredients and the right technique, you can achieve a beautifully seared crust and a juicy, medium-rare center right from your kitchen—no steakhouse required.

Whether you’re pan-searing, grilling, or finishing in the oven, this ribeye recipe is designed to bring out the full flavor of this premium cut while keeping the process straightforward and foolproof.

If you’re craving something just as bold and satisfying, try this 4-Ingredient Orange Salmon or dig into these crispy Korean Ground Beef Egg Rolls.

Credit: Pinterest

Ingredients You Will Need

• 2 boneless ribeye steaks (about 1–1.5 inches thick, 12–16 oz each)
  
• Kosher salt – 1½ teaspoons
  
• Freshly ground black pepper – 1 teaspoon
  
• 2 tablespoons olive oil or neutral high-heat oil
  
• 2 tablespoons unsalted butter
  
• 4 garlic cloves, smashed
  
• 2 sprigs fresh rosemary or thyme (optional, for basting)
  

Cooking Time

• Prep Time: 5 minutes
  
• Cook Time: 10–12 minutes
  
• Rest Time: 5 minutes
  
• Total Time: 20 minutes
  
• Serves: 2
  

Equipment You’ll Need

• Cast iron skillet or heavy-bottomed stainless steel pan
  
• Tongs
  
• Meat thermometer (optional but recommended)
  
• Paper towels
  
• Small spoon for basting
  

How to Cook Juicy Ribeye Steak: Step-by-Step

1. Bring Steak to Room Temperature

Take your steaks out of the fridge 30 minutes before cooking. This allows for even cooking and better searing. Pat both sides dry thoroughly with paper towels.

2. Season Generously

Sprinkle both sides of the steak with kosher salt and black pepper. Be generous—this helps form the crust and enhances flavor.

3. Sear in a Hot Skillet

Heat a cast iron skillet over high heat until it’s smoking hot. Add the oil. Carefully place the steaks in the pan and sear for 3–4 minutes on each side, without moving them, until a golden-brown crust forms.

4. Add Butter and Aromatics

Reduce heat to medium. Add the butter, garlic cloves, and rosemary or thyme to the pan. As the butter melts, tilt the pan and spoon the flavorful butter over the steaks continuously for 1–2 minutes.

5. Check for Doneness

Use a meat thermometer for accuracy:

• Rare: 120–125°F
  
• Medium-rare: 130–135°F
  
• Medium: 140–145°F
  

Remove the steak about 5°F below your target, as it will continue to cook while resting.

6. Rest Before Serving

Transfer the steaks to a cutting board and let them rest for 5 minutes. This locks in the juices so they don’t run out when slicing.

7. Slice and Serve

Slice against the grain and serve with your favorite sides—mashed potatoes, grilled veggies, or a crisp salad.

Nutritional Information (Per Serving, 1 Steak)

• Calories: 620
  
• Protein: 52g
  
• Fat: 46g
  
• Carbohydrates: 1g
  
• Sodium: 500mg
  
• Cholesterol: 165mg
  

Values are approximate and depend on steak size and doneness.

Tips and Variations

• Use a thermometer: It’s the best way to avoid overcooking your ribeye.
  
• Don’t skip resting: Resting prevents dry steak and allows juices to redistribute.
  
• No cast iron? A stainless steel pan works too, just make sure it gets hot enough.
  
• Add compound butter: Try a garlic herb or blue cheese butter for extra flavor.
  
• Grill it: This recipe works great on the grill too. Use high heat and follow the same timing and technique.
  

How to Store and Reheat

• Refrigerate: Store leftover steak in an airtight container for up to 3 days.
  
• Reheat: Warm gently in a skillet over low heat, or slice and reheat quickly in a hot pan. Avoid the microwave—it can overcook the meat.
  
• Freeze: Freeze cooked steak for up to 2 months. Thaw in the fridge overnight before reheating.
  

Why You’ll Love This Recipe

This juicy ribeye steak recipe proves that with the right technique and a quality cut, you don’t need a grill—or a steakhouse—to enjoy restaurant-level results. It’s fast, indulgent, and incredibly satisfying. Plus, it’s perfect for everything from a romantic dinner to a celebratory meal or even meal prep for steak lovers.

Final Thoughts

There’s nothing quite like a perfectly seared ribeye. The marbling, the crust, the melt-in-your-mouth tenderness—it’s an experience. This method has become my go-to every time I want to impress or just treat myself to a classic, flavorful steak. Add a glass of red wine and a side of creamy mashed potatoes, and you’ve got steak night perfection.

Credit: Pinterest

Frequently Asked Questions

Can I cook this steak in the oven?
Yes—start by searing in a skillet, then transfer to a 400°F oven to finish if your steak is extra thick.

Should I marinate the ribeye?
No marinade is needed for ribeye—its fat content keeps it naturally juicy and flavorful.

Can I cook a bone-in ribeye this way?
Absolutely! Just increase the cooking time slightly and monitor the internal temperature closely.

How do I get the best crust on my steak?
Pat the steak very dry before searing, use high heat, and don’t move it in the pan while it forms a crust.

If you’re in the mood for something bold, spicy, and just as quick, try these 10-Minute Garlic Chili Oil Noodles next—they’re a total flavor bomb!