Here’s how to make the Perfect Ribeye Steak — juicy, flavorful, crusty on the outside, buttery tender inside. Whether you’re cooking it in a cast iron skillet or on the grill, this method will get you steakhouse results at home.
🥩 The Perfect Ribeye Steak (Pan-Seared or Grilled)
📝 Ingredients:
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1 thick-cut ribeye steak (1¼ to 1½ inches thick, bone-in or boneless)
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Kosher salt & freshly ground black pepper
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1–2 tablespoons high-heat oil (like canola, avocado, or grapeseed)
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2 tablespoons butter
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2–3 garlic cloves, smashed
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Fresh thyme or rosemary sprigs (optional)
🔥 Method 1: Cast Iron Skillet (Best for Crust)
1. Bring to Room Temp
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Take steak out of the fridge 30–60 minutes before cooking. Pat dry with paper towels.
2. Season Generously
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Season all sides with kosher salt and fresh black pepper (don’t be shy — this builds the crust).
3. Sear the Steak
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Heat a cast iron skillet over high heat until smoking hot.
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Add oil, then lay the steak down. Don’t move it for 2–3 minutes.
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Flip and sear the other side 2–3 minutes.
4. Baste with Butter
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Reduce heat to medium.
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Add butter, garlic, and herbs to the pan.
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Tilt pan and spoon the melted butter over the steak for 1–2 minutes.
5. Finish to Desired Temp
Use a thermometer for accuracy:
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Rare: 120–125°F (49–52°C)
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Medium Rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
(If steak is very thick, you can finish it in a 400°F oven after searing.)
6. Rest
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Let steak rest 5–10 minutes before slicing to keep the juices inside.
🔥 Method 2: Grill
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Preheat grill to high heat (450–500°F). Clean and oil grates.
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Season steak and sear for 3–4 minutes per side with the lid closed.
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Move to indirect heat to finish cooking if needed.
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Rest before slicing.
🍴 Pro Tips:
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Crust = Dry surface + High heat. Pat the steak dry for best sear.
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Don’t overcrowd the pan – cook one or two steaks at a time.
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Slice against the grain for tenderness.
🧈 Optional Steak Butter:
Mix softened butter with garlic, herbs, lemon zest, or blue cheese. Place a dollop on the hot steak right before serving.
Want a reverse-sear oven method, chimichurri topping, or side dish pairings? I’m happy to help!