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Learn How to Cook Ribeye Steak perfectly each and every time with these simple instructions, a cast-iron skillet, oil, salt, and black pepper.
My earliest memory of having steak was watching my mother in the kitchen. A small metal hammer with grooves on one end and smooth of the other end in hand. As she pounded the raw meat as if it had done something to her.
She would then allow the meat to rest before placing it in a searing hot skillet for it to cook for a few minutes before placing into the oven. I cannot remember if she seasoned it before or after she gave it a good beating, but I do know that she always seasons her food really well. A tip that has definitely served me well in my cooking.
My dad’s steak was always the last to go in and come out of the hot skillet. He preferred a medium rare steak. One of those things that I thought was completely gross as a kid, but can now appreciate as an adult. My mom was somewhere in the middle and preferred a medium steak. However since she had to share her steak with her only child, it was usually well done.
When I became older and began my first restaurant job the chef advised me that anyone who orders a well-done steak doesn’t know a thing about steak. He would then move that steak to the far end of the grill and forget about it until it met the qualities similar to that of beef jerky. It was at this moment that I promised myself that I never wanted to be ‘that person’, the person with the lonely grill steak and I developed a new appreciation for a medium steak.
Once I learned about the different cuts of meat and why some steaks are better than others and should be enjoyed with minimal processing and seasoning, I understand why my dad wanted his steak medium rare.
However, I still don’t own a meat (mallet) tenderizer 😉
Now, How to cook ribeye steak?
You will need a cast-iron skillet or any oven safe pan. Also ribeye steak, oil, salt, and pepper. Preheat the oven to 400 degrees F. and place the cast-iron into the oven to heat as well. Season both sides of the ribeye steak with salt and pepper. Remove the cast-iron from the oven and place on the stovetop over medium-high heat.
Place the ribeye into the pan and allow it to cook for 2 minutes. Flip over and place into the oven to roast. Next depending on how you prefer your steak will depend on how long it needs to remain in the oven.
Here is an estimate to use as a guide:
- Medium Rare 3 minutes (126 degrees F.) seared outside with 50% red inside
- Medium 4 minutes (134 degrees F.) seared outside 25% pink inside
- Well done 6 minutes (160 degrees F.) 100% brown outside and inside
Once the steak reaches the temperature you want, remove from the oven and spoon the pan drippings on top of the steak. Tent (cover loosely) with aluminium foil. Allow the meat to rest for 2 to 3 minutes. Slice and serve immediately and pair it with some delicious Greek Potatoes and a simple Everyday Salad.
How to Cook Ribeye Steak
- 16 oz. ribeye steak
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- Preheat the oven to 400 degrees F. and place a cast-iron skillet inside as it heats up.
- Season both sides of the steak generously with salt and pepper.
- Remove the cast-iron skillet from the oven on the stovetop over medium-high heat.
- Add the oil to the hot pan, place in the steak, and cook for 2 minutes.
- Flip the steak and return the pan to the oven and roast for 3 minutes for medium-rare, 4 minutes for medium, or 6 minutes for well done.
- Remove from the oven and tent with foil.
- Allow resting for 2 minutes before removing to slice and serve.