This Ribeye Steak Recipe will have you feeling like you’re in a high class steakhouse right in the comfort of your own home! Started on the stove top in a hot pan then continued in the oven for the perfect juicy finish, it’s mouth-watering delicious and so much easier to make than you might think!
Yup. I get it. No need to tell me twice. The prices of dining out these days is just BEYOND. Like beyond, beyond. Am I right? The boyfriend and I always joke that it’s impossible to leave the house without spending at least $100. And that’s just if we’re talkin’ fast food, y’all. You wanna talk steak? Then I’ma need an extra hundred. Or even more. I mean, I really can’t tell you when the last time we went out for an actual steak dinner was. It’s been a whhhhhhile. An exxxxtra long while!
Well, lucky for me (and you!) I’ve mastered the art of cooking steak at home. Whether we’re talkin’ a good ol’ reverse sear (one of my all time FAV methods) or starting on the stove top then finishing in the oven like this sensational ribeye, who needs a fancy steakhouse?! Not me! And I especially don’t need the fancy price tags that come with ’em. You feel me?
So, whether you’re trying to plan your next date night in or you’re coming up with a menu to serve at the next family gathering, grab a big ol’ marbled ribeye and have confidence that you can cook it to absolute perfection! Get your cast iron skillet ready and a few basic “cooking steak” essentials (that I guarantee you already have on hand) and let’s get started!
WHAT YOU’LL NEED TO MAKE RESTAURANT STYLE RIBEYE STEAK AT HOME
I know. Can you believe it? Restaurant style steak only requires a few simple ingredients to make it mouth-watering delicious and finger licking good. Let’s get into them in a little bit more detail down below:
- Black Angus Ribeye Steak: Look for a well-marbled ribeye, preferably Black Angus, known for its rich flavour and tenderness. The marbling enhances the juiciness and succulence of the steak. However, if you can’t find black angus, any kind of ribeye will do. In any event, try and go for one on the thicker side (you want it to be at least an inch thick for best results).
- Butter: Contributes richness, a creamy texture and tremendous flavour to the steak. You can use a good quality oil, ghee or a combination of oil and butter instead, if you prefer. Because of the high quality cut of meat and its tenderness, I really recommend using grass fed butter for that melt in your mouth deliciousness!
- Garlic: Provides a pungent and savoury kick to this ribeye steak recipe. Fresh garlic works best as opposed to garlic powder. I like keeping it whole (but smashed) in order to flavour the butter without burning it.
- Salt and Pepper: Enhances the natural flavours of the steak and adds a robust and aromatic element to the seasoning. Whatever you do, do NOT be shy on the seasonings!
- Fresh Herbs: Add a fragrant and aromatic layer to the steak. Rosemary and thyme complement the beefy flavour but feel free to experiment with your favourite herbs. Fresh herbs (not dried) work best in this recipe.
HOW TO COOK A RIBEYE (KEY TIPS)
You can find full instructions for how to make this ribeye steak recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Allow the ribeye to come to room temperature before cooking. This helps ensure more even cooking throughout the steak. Taking it out about 30 minutes before you’re ready to start should be good enough.
- Pat the steak dry with paper towels before seasoning. Removing excess moisture helps achieve a better sear and crust during cooking.
- Season the ribeye liberally with salt and pepper on both sides. DON’T BE SHY! The seasoning is crucial for enhancing the natural flavours of the beef.
- Ensure that both the pan for searing and the oven are properly preheated. A hot pan helps create a flavourful crust on the steak and ensure even cooking all the way throughout. EXTRA TIP: The butter/oil should be fully melted and almost smoking. To test if the pan is hot enough, flick a droplet of water on it. If it sizzles, it’s ready to go.
- If possible, use an oven-safe pan for the entire cooking process. This allows you to sear the steak on the stovetop and then transfer it directly to the oven for even cooking and locking in all the flavours. However, if you don’t have one, do your best to transfer the steak along with ALL of the butter/seasonings to an oven safe pan.
- Baste the steak with the butter in the pan but wait for the end of the cooking process. Talk about flavour bomb (and this is one that you seriously do not want to miss!) EXTRA TIP: Allowing the butter to gently brown is acceptable (YES to browned butter), as it contributes a luxurious and nuttiness that enhances the overall flavour of the steak.
- Check for doneness. Use a meat thermometer to check the internal temperature of the steak and ensure it reaches your preferred level of doneness (see chart in the FAQ section down below for general guidelines for internal temperatures). EXTRA TIP: Remove the steaks a few degrees before they reach your desired temperature as they will continue to rise about 10-15 degrees as they rest.
- Allow the ribeye to rest for 5-10 minutes after cooking on a cutting board underneath a foil tent. This helps the juices redistribute throughout the steak, ensuring a juicy and flavourful result. Therefore, don’t skip it!
- For maximum tenderness, slice the ribeye against the grain. To identify the grain of the meat, look for the direction in which the muscle fibers run. The grain is typically visible as lines or striations on the surface of the meat. When slicing, make sure your knife is perpendicular to these lines.
FREQUENTLY ASKED QUESTIONS
Yes, ribeye is widely regarded as a high-quality and flavourful cut of steak. It’s often prized for its excellent marbling, tenderness and rich beefy flavour. Ribeye can be cooked using various methods, including grilling, pan-searing, broiling, or roasting. Its high fat content makes it forgiving during cooking, helping to maintain moisture and flavour.
IMHO simplicity often works best with high-quality steak cuts like ribeye. And if there’s one thing I learned from my travels to Argentina and Uruguay (aka the lands of abundant steak), it’s exactly that. Salt and pepper work wonders as long as you remember to not to be shy with ’em! Season, season, season! However, feel free to customize the seasoning by adding other herbs and spices, such as garlic powder, onion powder, or your favourite steak seasoning blend, if you desire additional flavours.
The cooking time for a 1-inch thick ribeye steak can vary depending on your preferred level of doneness and the cooking method. However, you can refer to the general guidelines for internal temperatures down below (use a meat thermometer inserted into the thickest part of the steak to check its internal temperature.):
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium-Well: 150-155°F (66-68°C)
Well-Done: 160°F (71°C) and above
There really ain’t nothing a perfectly cooked and juicy ribeye steak doesn’t go well with if you ask me! The most obvious answer is some kind of potato – anything from french fries or oven roasted wedges to mashed potatoes work wonders. Sweet potatoes, mashed turnips or mashed cauliflower are also awesome options. And, you know me, I’m ALWAYS down for a side salad – Kale Caesar, anyone?! Veggies such as steamed broccoli or air fried brussels sprouts are a no brainer. See?! I could really go on. And on…. and on!
EASY RIBEYE STEAK RECIPE
This Ribeye Steak Recipe will have you feeling like you're in a high class steakhouse! Started on the stove top in a hot pan then continued in the oven for the perfect juicy finish, it's mouth-watering delicious and so much easier to make than you might think!
Ingredients
- 1 (Black Angus) Ribeye Steak ~1.5 lbs
- 2 tbsp Butter*
- 2 Cloves Garlic, smashed
- Salt and Pepper, to taste (be generous!)
- Fresh Herbs, such as Rosemary or Thyme, optional
Instructions
- Take the ribeye out of the refrigerator and let it come to room temperature for about 30 minutes before beginning. Then, pat it dry on both sides with a clean paper towel to remove any excess moisture.
- Generously season both sides of the ribeye with salt and pepper.
- Preheat your oven to 400°F (200°C). Heat a skillet or oven-safe pan over medium-high heat. Add the butter and allow it to melt completely.
- Sear the ribeye on each side for 2-3 minutes or until a golden brown crust forms.
- Add the garlic and fresh herbs to the pan. Using tongs, pick the steak up and gently sear it on all of its sides for 1-2 minutes total. Tilt the pan slightly and baste the steak with the melted butter or oil.
- If using an oven-safe pan, transfer it to the preheated oven. Otherwise, transfer the ribeye to an oven-safe dish. Roast in the oven for about 10-15 minutes, or until the desired doneness is reached. Use a meat thermometer to check the internal temperature (see notes for details). Remove the ribeye from the oven and let it rest on a cutting board for 5-10 minutes underneath a foil tent. This allows the juices to redistribute. Slice the ribeye against the grain into your desired thickness and enjoy!
Notes
You can use oil or ghee instead if you prefer. Or, a combination of oil and butter works fantastic for this recipe. Because of the high quality cut of meat and its tenderness, I really recommend using grass fed butter for that melt in your mouth deliciousness!
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium-Well: 150-155°F (66-68°C)
Well-Done: 160°F (71°C) and above
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 744Total Fat: 54gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 251mgSodium: 359mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 60g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE STEAK? THEN YOU NEED TO TRY MY REVERSE SEAR METHOD FOR COOKING YOUR NEXT ONE!
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