Of course. Cooking a ribeye steak is a celebration of one of the most flavorful and marbled cuts of beef. Here is a comprehensive guide to cooking a perfect ribeye, covering the two best methods: pan-searing (for an incredible crust) and grilling (for that smoky flavor).
The Ultimate Ribeye Steak Recipe
This method focuses on the pan-sear and oven finish, which is excellent for achieving a restaurant-quality crust while cooking the steak evenly. The grilling method is detailed afterward.
Pan-Seared Ribeye Steak
Best for: An incredible, crispy, garlic-and-herb-infused crust. Key Tool: A heavy oven-safe skillet (cast iron is perfect).
Ingredients (for 1-2 steaks):
· 1 Ribeye Steak, 1 to 1.5 inches thick (at least 1 lb / 450g)
· High-Heat Oil: 1 tbsp avocado oil, canola oil, or grapeseed oil
· Kosher Salt and freshly cracked Black Pepper
· 2 tbsp Unsalted Butter
· 2-3 cloves Garlic, lightly smashed
· 2-3 sprigs Fresh Rosemary or Thyme
Instructions:
- Prep the Steak: Take the steak out of the refrigerator at least 30-45 minutes before cooking. Pat it extremely dry with paper towels. This is the #1 secret for a good sear.
- Preheat the Oven & Pan: Preheat your oven to 400°F (200°C). Place your dry, oven-safe skillet on the stove over medium-high heat for 5 minutes. You want it screaming hot.
- Season Generously: Right before cooking, season both sides of the steak very heavily with kosher salt and freshly cracked black pepper. Press the seasoning into the meat.
- Sear the First Side: Add the high-heat oil to the hot skillet. It should shimmer immediately. Carefully place the steak in the center of the pan. Do not move it. Let it sear undisturbed for 2-3 minutes until a deep brown crust forms.
- Sear the Second Side: Flip the steak using tongs. Sear for another 2-3 minutes on the second side.
- Add Butter & Aromatics: Reduce the heat to medium. Add the butter, garlic, and herbs to the pan. As the butter melts, tilt the pan and continuously spoon the bubbling butter over the steak for 30-60 seconds. This bastes the steak, infusing it with incredible flavor.
- Finish in the Oven (for even cooking): Immediately transfer the entire skillet to the preheated oven.
· For Rare: Cook for 2-4 minutes.
· For Medium-Rare: Cook for 4-6 minutes.
· For Medium: Cook for 6-8 minutes.
· (A 1.5-inch steak will take approximately 5-7 minutes for medium-rare). - Check Temperature: Use an instant-read thermometer to check for doneness. Remove the steak from the oven when it is 5°F (3°C) below your target temperature (see chart below), as it will continue to cook while resting.
- REST (Non-Negotiable!): Transfer the steak to a cutting board or warm plate. Tent loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat. Pour the infused brown butter from the pan over the steak before serving.
Grilled Ribeye Steak
Best for: Smoky flavor and beautiful grill marks.
Instructions:
- Prep & Season: Follow Step 1 and 3 from above. Let the steak come to room temp and season liberally.
- Preheat Grill: Preheat your grill to high heat (450-500°F / 230-260°C). Create a two-zone fire if possible (hot direct heat on one side, cooler indirect heat on the other).
- Sear: Place the steak directly over the high-heat zone. Sear with the lid open for 2-3 minutes per side to develop grill marks and crust.
- Finish Cooking: If the steak is thick (over 1 inch), move it to the indirect heat zone. Close the grill lid and cook to your desired doneness, flipping once. Use a thermometer to check.
- Rest: Remove from the grill and rest as directed above.
Steak Doneness Temperature Chart
Always use a meat thermometer for perfect results. Temperatures are for after resting.
Doneness Internal Temp (after rest) Description
Rare 120-125°F (49-52°C) Cool red center, very soft
Medium Rare 130-135°F (55-57°C) Warm red center, soft & juicy (Ideal for Ribeye)
Medium 140-145°F (60-63°C) Warm pink center, firm but juicy
Medium Well 150-155°F (66-68°C) Slightly pink center, firm
Well Done 160°F+ (71°C+) Little to no pink, very firm
Pro Tips for the Perfect Ribeye:
· Thickness Matters: A 1.5-inch thick steak is ideal. It allows time to develop a dark crust without overcooking the center.
· The Salt Early Debate: For the best flavor, you can salt the steak heavily up to 24 hours in advance, leave it uncovered on a rack in the fridge (this air-dries the surface for a better sear). At a minimum, do it 45 minutes before.
· Don’t Pierce the Steak: Use tongs to flip, not a fork. You don’t want to let the precious juices escape.
· Quality Counts: The ribeye’s flavor comes from its marbling (intramuscular fat). Choose a steak with fine, even white streaks of fat throughout.
· Slice Against the Grain: Before serving, look for the direction of the muscle fibers. Slicing perpendicular to them (against the grain) shortens the fibers, making the steak much more tender to eat.
Enjoy your perfectly cooked ribeye! It’s a simple yet magnificent meal.