How to Cook Ribeye Steak

Learn How to Cook Ribeye Steak perfectly each and every time with these simple instructions, a cast-iron skillet, oil, salt, and ground black pepper. Begin on the stovetop and finish in the oven, ready in minutes.

If you're craving more steak recipes, then be sure to try making a Toasted Steak Sandwich and Cast Iron Flank Steak. Try pairing your ribeye steak with Baked Potato Wedges, Greek Potatoes, or an Everyday Salad.

My Steak Journey

My earliest memory of steak was watching my mother in the kitchen. A small metal hammer with grooves on one end and smooth on 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 into a searing hot skillet to cook for a few minutes before placing it 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. This is 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 was similar to beef jerky.

It was at this moment that I promised myself that I'd never be ‘that person’, the person with the lonely grill steak and I quickly 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 tenderizer 😉

Jump to:

• My Steak Journey
• Ingredients You'll Need
• How to Cook Ribeye Steak?
• Recipe Tips & Tricks
• Storage
• Recipe
• More Recipes You'll Love

Ingredients You'll Need

1. Ribeye Steak - The star of the recipe! Select bone in or bone out whichever you prefer. Try to select a steak with marbling on it that is at least 1 inch thick.
2. Salt - Use any brand that you prefer. Lately, I've been using sea salt for savory dishes and kosher salt for baking.
3. Ground Black Pepper - Try to use freshly ground black pepper if you have it available.
4. Oil - Vegetable oil, canola oil, or avocado oil work best because they have a high smoke point.
5. Herbs - This is completely optional but adds some really nice flavor to the oil that will be added to the steak. Today I'm using fresh thyme, but rosemary also works really well.
6. Garlic - Try to add a couple of garlic cloves to the oil to flavor it with some nice garlicky flavor.
7. Butter - Any butter that you prefer will work. This is also optional but helps to finish the steak and make it extra juicy.

See the recipe card below for exact ingredient quantities and instructions.

How to Cook Ribeye Steak?

To begin the recipe, you will need to grab a large cast iron skillet or any oven-safe pan. Preheat the oven to 400 degrees F. and place the cast iron skillet into the oven to preheat as well.

Generously season both sides of the ribeye steak with salt and ground black pepper. Carefully remove the skillet from the oven and place it on the stovetop over medium-high heat (level 6).

Add the oil and allow it to heat thoroughly. Place the ribeye into the hot pan and allow it to cook for 3 minutes undisturbed. Using tongs and not a fork, flip it over to the other side and add the garlic cloves and fresh herbs if using. Then immediately place the skillet back into the oven to cook for an additional 3 minutes for a rare to medium rare steak.

If you're not a fan of medium rare then just leave your steak in the oven a little longer. 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:

• Rare 3 minutes (125 degrees F.) seared outside with 75% red inside.
• Medium Rare 4 minutes (130 degrees F.) seared outside with 50% red inside.
• Medium 5 minutes (140 degrees F.) seared outside 25% pink inside.
• Medium Well 5 ½ minutes (150 degrees F.) seared outside 50% pink inside.
• Well-Done 6 ½ minutes (160 degrees F.) 100% brown outside and inside.

Once the steak reaches the internal temperature (check using a meat theometer) that you prefer, immediately remove it from the oven, top it with butter, and spoon the pan drippings on top of the steak. This process will melt the butter and it will combine with the oil to baste the steak.

Using tongs, remove the steak from the skillet and onto a plate or cutting board. Allow the meat to rest for at least 5 to 10 minutes before cutting.

Use a knife to cut the steak and serve it immediately. Pair it with some delicious Greek Potatoes or Baked Potato Wedges and a simple Everyday Salad. Enjoy!

Recipe Tips & Tricks

• Allow the steak time to come to room temperature before preparing. Remove it from the refrigerator and any packaging and allow it to sit undisturbed for 10 to 30 minutes.
• Dry the steak with paper towels before adding the seasoning.
• Generously season all sides of the steak with salt and ground black pepper. This is really all that you need for seasoning, but feel free to add any additional seasoning or seasoning blend that you prefer. Rub the seasoning into the steak.
• Use an oil that has a high smoke point and won't burn such as vegetable, canola, peanut, or avocado.
• Adding garlic and fresh herbs to flavor the oil is optional but adds a great layer of additional flavor.
• Baste the steak with butter and the pan drippings once you remove it from the oven. Pour any leftover drippings over the steak before serving.
• Do not use a fork to stab the steak during any point of the cooking process. Use a pair of tongs to handle the steak and to prevent the juices from escaping.
• Allow the steak to rest for 5 to 10 minutes before cutting for a juicy steak.

Storage

If you have any leftover ribeye steak, store it in the refrigerator in an airtight container for up to 3 days. When ready to serve, reheat in the microwave or a skillet on the stovetop.

Keep in mind that reheating the steak will result in additional cooking and it will not be medium rare or medium anymore. This is another reason why I prefer my steak on the medium rare side just in case I don't finish it in one sitting. I love having the leftovers the next day for breakfast with eggs.

Recipe

Original post date 04/09/2019. Updated 03/13/2023.

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• Toasted Steak Sandwich
• Cast Iron Flank Steak
• Baked Potato Wedges Recipe
• Instant Pot Philly Cheesesteak
• Cast Iron Chicken Breast

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