Introduction
Ribeye steak is one of the most flavorful and juicy cuts of beef, loved by steak enthusiasts around the world. Whether grilled, pan-seared, or cooked in the oven, ribeye offers rich marbling, tender texture, and a bold, beefy flavor. In this guide, we’ll show you how to prepare the perfect ribeye steak at home with easy-to-follow steps, pro tips, and delicious serving suggestions.
What is Ribeye Steak?
Ribeye steak comes from the rib section of the cow, known for its exceptional marbling, which enhances its tenderness and juiciness. This cut can be bone-in or boneless, with the bone-in version sometimes called a Cowboy Steak or Tomahawk Steak (when it has a long bone handle).
Ingredients
For the Steak:
- 1 ribeye steak (1.5 to 2 inches thick)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika (optional)
For Basting:
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme
How to Cook Ribeye Steak
Method 1: Pan-Seared Ribeye (Best for Indoor Cooking)
- Bring Steak to Room Temperature – Take the steak out of the refrigerator 30-40 minutes before cooking.
- Season the Steak – Pat dry with paper towels, then rub with olive oil and season with salt, pepper, and optional spices.
- Preheat the Pan – Heat a heavy cast-iron skillet over high heat until smoking hot.
- Sear the Steak – Place the steak in the hot pan and sear for 2-3 minutes per side.
- Baste for Extra Flavor – Add butter, garlic, and rosemary. Tilt the pan and spoon the melted butter over the steak for an additional 1-2 minutes.
- Rest the Steak – Remove from heat and let the steak rest for 5-10 minutes before slicing.
Method 2: Grilled Ribeye (Best for BBQ Flavor)
- Preheat the Grill – Set up a two-zone fire: one side high heat, one side low heat.
- Season the Steak – Apply olive oil, salt, and pepper.
- Sear Over High Heat – Grill the steak for 2-3 minutes per side until well-browned.
- Finish Over Low Heat – Move the steak to the cooler side and cook until desired doneness.
- Rest Before Serving – Let the steak rest to retain its juices.
Method 3: Oven-Baked Ribeye (Great for Thick Cuts)
- Preheat the Oven – Set it to 275°F (135°C).
- Season and Sear the Steak – Sear both sides in a hot skillet for 2 minutes each.
- Transfer to Oven – Place the steak in the oven and cook until it reaches your desired temperature.
- Rest and Serve – Let the steak rest before cutting.
Steak Doneness Guide
| Doneness | Temperature (°F) | Temperature (°C) | Texture |
|---|---|---|---|
| Rare | 120-125°F | 49-52°C | Cool red center |
| Medium Rare | 130-135°F | 54-57°C | Warm red center |
| Medium | 140-145°F | 60-63°C | Pink center |
| Medium Well | 150-155°F | 65-68°C | Slightly pink |
| Well Done | 160°F+ | 71°C+ | No pink, firm |
Use a meat thermometer to ensure accuracy!
Best Side Dishes for Ribeye Steak
- Garlic Mashed Potatoes – Creamy and buttery.
- Grilled Asparagus – Adds a fresh, slightly smoky touch.
- Steakhouse Creamed Spinach – A rich, cheesy side.
- Roasted Brussels Sprouts – Crispy and caramelized.
- Classic Caesar Salad – A refreshing contrast to the steak’s richness.
Pro Tips for the Best Ribeye Steak
- Use a Thick Cut – A 1.5 to 2-inch steak allows better heat distribution.
- Let It Rest – Resting after cooking prevents juices from spilling out.
- Don’t Flip Too Early – Let the steak develop a proper crust before flipping.
- Experiment with Seasoning – Try adding chili flakes, mustard powder, or coffee rub.
- Use a Meat Thermometer – This ensures perfect doneness every time.
Conclusion
Ribeye steak is one of the best cuts of beef for steak lovers, offering a perfect combination of tenderness, marbling, and rich flavor. Whether pan-seared, grilled, or oven-baked, this guide helps you achieve steakhouse-quality results at home. Try it out and impress your friends and family with the perfect ribeye steak!
Would you like recommendations on sauces or wine pairings? Let us know! 😊
