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 black pepper. Begin on the stovetop and finish in the oven, ready in minutes.
Servings: 4 people
Calories: 265kcal
Equipment
- 1 cast iron skillet
- 1 pair of tongs
- 1 meat thermometer
Ingredients
- 16 ounce ribeye steak
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 2 cloves garlic, peeled
- 2 springs fresh thyme or rosemary
- 1 tablespoon butter
Instructions
- Remove the ribeye steak from the refrigerator and allow it to come to room temperature. Allow it to sit for 10 to 30 minutes. Use some paper towels to fully dry the 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 16 ounce ribeye steak with 2 teaspoons salt and 1 teaspoon ground black pepper. Use your hands to rub in the seasoning. Carefully remove the skillet from the oven and place it on the stovetop over medium-high heat (level 6).
- Add the 1 tablespoon 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 2 cloves garlic cloves and 2 sprigs of fresh thyme if using. Then immediately place the skillet back into the oven to cook for an additional 3 minutes for a medium rare steak.
- Once the steak reaches the internal temperature that you prefer, immediately remove it from the oven, top it with 1 tablepsoon 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. Enjoy!
Notes
- 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.
Nutrition
Calories: 265kcal | Carbohydrates: 1g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 1245mg | Potassium: 321mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg