Juicy, rich, and incredibly satisfying, Perfect Ribeye Steaks bring the steakhouse experience to your home kitchen or backyard grill. This recipe delivers crave-worthy flavor in under 30 minutes.
Whether grilled or pan-seared, these tender cuts pack bold beefy notes, intensified by simple seasoning and a finish of melted butter. Perfect Ribeye Steaks are an easy luxury, any night of the week.
What You Need for These Perfect Ribeye Steaks
- Ribeye Steaks (1-inch thick) – The star of the dish, known for its marbling which melts into tender, juicy bites during cooking.
- Olive Oil – Helps the seasoning adhere and promotes a beautiful sear.
- Steak Seasoning or Kosher Salt & Pepper – Enhances the natural beef flavor without overpowering.
- Butter or Herbed Butter – Melts over the hot steak, enriching every bite with savory, velvety goodness.
How to Make Perfect Ribeye Steaks: Quick & Juicy Method
Start by removing your steaks from the fridge at least 45 minutes before cooking—this ensures even cooking throughout.
Rub the steaks with oil and season generously right before they hit the heat. For grilling, cook over medium heat for 5–7 minutes per side, depending on doneness. For a stovetop method, sear in a hot cast-iron pan and finish in a preheated oven.
After cooking, top each steak with butter and let them rest under foil. This simple step locks in moisture and gives the juices time to redistribute.
Steakhouse Secrets: Tips for Ribeye Perfection
For top-tier ribeyes, room temperature steaks are key—they sear more evenly and cook predictably. A hot cooking surface is essential; don’t be shy about preheating your grill or pan until it’s sizzling.
Resist the urge to flip too often. One flip during cooking helps develop a deeply caramelized crust. Use a meat thermometer for precision—remove your steak about 5°F before your desired temperature, as it will continue to cook while resting.
For a twist, finish your steaks with compound butter flavored with garlic, rosemary, or blue cheese for added depth.
Keeping That Steak Sizzle: Storage Tips You’ll Love
Leftover ribeye can be just as delicious. Store cooked steaks in an airtight container in the refrigerator for up to 4 days.
To reheat, use low heat on the stovetop with a lid, or place in a 250°F oven until warmed through. Avoid microwaving, which can dry out the meat. If freezing, wrap tightly in foil or freezer-safe bags—thaw overnight in the fridge before reheating.
Ready to elevate your next meal? Perfect Ribeye Steaks are a sizzling success waiting to happen.
Juicy Ribeye Steak
Ingredients
- 2 tablespoons butter or compound herbed butter
- 1 tablespoon steak seasoning or kosher salt and cracked black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 2 ribeye steaks approximately 1 inch thick
Instructions
- Allow the steaks to come to room temperature by removing them from the refrigerator at least 45 minutes prior to cooking.
- Shortly before grilling, apply a coat of olive or vegetable oil to each steak, then season liberally with your preferred steak rub or a mixture of kosher salt and black pepper.
Grill Method:
- Heat the grill to a medium temperature, roughly 375°F.
- Place the seasoned steaks on the preheated grill. For medium-rare, cook for 5 to 6 minutes on each side; for medium, extend to 6 to 7 minutes per side.
- Once grilled, transfer steaks to a platter, place a small amount of butter atop each, and tent loosely with foil. Let them rest for 5 to 10 minutes to retain juices.
Oven Method:
- Set the oven to 400°F.
- On the stovetop, heat a cast-iron skillet over medium-high heat. Sear the steaks for 2 minutes on each side until a golden crust forms.
- Transfer the pan to the oven and roast for 11 to 14 minutes, or until the internal temperature reaches your desired doneness.
- Remove the steaks promptly from the skillet, top each with a dab of butter, tent with foil, and allow to rest for 5 to 10 minutes before serving.
Notes
Steak doneness will vary based on thickness and initial temperature. To prevent overcooking, remove the meat from heat when it is 5°F below the target internal temperature. According to FDA guidelines, a minimum internal temperature of 145°F with a 3-minute rest is recommended.
