Here’s a classic, foolproof method to cook a Ribeye Steak — juicy, tender, and full of rich flavor. Perfect for cast iron or grill.
🥩 Perfect Ribeye Steak (Pan-Seared or Grilled)
Ingredients (For 1–2 steaks)
-
1 Ribeye steak, 1 to 1½ inches thick (bone-in or boneless, 10–16 oz)
-
Salt (preferably kosher or sea salt)
-
Black pepper (freshly cracked)
-
1–2 tbsp high-heat oil (e.g., canola, avocado, or grapeseed oil)
-
2 tbsp unsalted butter
-
2–3 cloves garlic, smashed
-
Optional: fresh rosemary or thyme sprigs
🔥 Method 1: Pan-Seared (Cast Iron)
1. Prep the Steak
-
Let the steak sit at room temp for 30–45 minutes before cooking.
-
Pat dry thoroughly with paper towels.
-
Season both sides generously with salt and pepper.
2. Sear the Steak
-
Heat a cast iron skillet over high heat until very hot.
-
Add oil and swirl to coat.
-
Carefully place the steak in the pan. Do not move it for 2–3 minutes to build a crust.
-
Flip and sear the other side for 2–3 minutes.
3. Baste with Butter
-
Reduce heat to medium-low.
-
Add butter, garlic, and herbs to the pan.
-
Tilt the pan and use a spoon to baste the steak with melted butter for 1–2 minutes per side.
4. Check Doneness
-
Use a meat thermometer:
-
Rare: 120–125°F (49–52°C)
-
Medium Rare: 130–135°F (54–57°C)
-
Medium: 140–145°F (60–63°C)
-
-
Remove steak 5°F before target (carryover heat will finish it).
5. Rest the Steak
-
Transfer to a plate or board.
-
Rest 5–10 minutes before slicing.
🔥 Method 2: Grilled Ribeye (Optional)
-
Preheat grill to high (450–500°F).
-
Oil grates and place seasoned steak directly over flame.
-
Sear 3–4 minutes per side, then move to indirect heat to finish cooking to desired doneness.
-
Add butter/herbs on top while resting for extra flavor.
🍽️ Serving Suggestions
-
Serve with mashed potatoes, roasted vegetables, or garlic butter.
-
Optional: Top with compound butter or blue cheese.
Would you like a garlic herb butter recipe or a reverse-sear method for thick-cut steaks?