Ribeye Steak

The ribeye steak is a favorite among steak lovers, known for its rich marbling, tender texture, and robust flavor. Whether you’re cooking for a special occasion or treating yourself to a gourmet meal at home, mastering the art of cooking a ribeye steak is a skill worth having. With its juicy, melt-in-your-mouth goodness, a perfectly cooked ribeye can rival the best steakhouse experience. In this guide, we’ll walk you through everything you need to know to cook the perfect ribeye steak, from choosing the right cut to achieving the ideal sear.

Ingredients

Table of Contents

For the Ribeye Steak:

1 (10-16 oz) ribeye steak (about 1 to 1 1/2 inches thick)
2 tablespoons olive oil (or another high-heat cooking oil like avocado oil)
2 tablespoons unsalted butter
3-4 garlic cloves (smashed)
Fresh rosemary and thyme sprigs
Salt and freshly ground black pepper

Optional for Serving:

Garlic butter (combine softened butter, minced garlic, and chopped parsley)
Sautéed mushrooms
Creamy mashed potatoes
Grilled asparagus or your favorite vegetable side

Step-by-Step Instructions

1. Choosing the Perfect Ribeye

Before you start cooking, it’s important to choose the right ribeye. Look for a steak with ample marbling—those white streaks of fat running through the meat. Marbling is key to the flavor and tenderness of the steak, so the more marbling, the better. You can opt for a bone-in ribeye, which is also known as a “cowboy steak,” or a boneless ribeye, depending on your preference.

2. Preparation

Remove the ribeye steak from the refrigerator about 30 minutes before cooking. Allowing the steak to come to room temperature ensures that it cooks more evenly.

Pat the steak dry with paper towels to remove any excess moisture. This step is crucial for getting a good sear on the steak.

Generously season both sides of the steak with salt and freshly ground black pepper. Don’t be shy with the seasoning—steak benefits from a hearty sprinkle of salt to bring out its natural flavors.

3. Searing the Steak

Choose a cast-iron skillet or a heavy-bottomed pan for cooking the ribeye. These types of pans hold heat well and create an excellent sear.

Heat the skillet over high heat until it’s smoking hot. Add the olive oil and swirl it around the pan to coat the bottom evenly.

Carefully place the ribeye steak in the hot skillet. You should hear an immediate sizzle—this is the sound of the steak beginning to sear.

Let the steak cook undisturbed for about 3-4 minutes on the first side, depending on the thickness of the steak. Resist the urge to move or press down on the steak, as this will disrupt the searing process.

4. Flipping and Basting

After the first side is seared and has developed a deep brown crust, flip the steak using tongs.

Immediately add the butter, garlic cloves, and fresh rosemary and thyme to the pan. As the butter melts, use a spoon to baste the steak continuously. Tilt the pan slightly so the melted butter pools at the bottom, making it easier to spoon over the steak.

Cook the steak for another 3-4 minutes on the second side, basting frequently. The internal temperature of the steak will continue to rise, so it’s important to check doneness using 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)
Medium-well: 150-155°F (65-68°C)
Well-done: 160°F and above (71°C and above)

5. Resting the Steak

Once the steak reaches your desired level of doneness, remove it from the skillet and place it on a cutting board. Tent the steak loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.

6. Serving

After resting, slice the ribeye steak against the grain for maximum tenderness. Serve it with your favorite sides and a generous dollop of garlic butter on top for added richness.

Tips for the Perfect Ribeye Steak

Room Temperature: Always let your steak come to room temperature before cooking to ensure even cooking.
Searing: A hot pan is essential for a great sear. Make sure your skillet is heated until it’s very hot before adding the steak.
Basting: Basting with butter and aromatics like garlic and herbs adds flavor and helps to brown the steak evenly.
Resting: Resting the steak is crucial for juicy results. Cutting into the steak too early can cause the juices to run out, leaving the steak dry.

Conclusion

A perfectly cooked ribeye steak is one of life’s simple pleasures. With its rich, beefy flavor and tender texture, it’s the kind of meal that can turn an ordinary evening into a special occasion. Whether you’re serving it with a classic side of mashed potatoes and vegetables or going all out with a gourmet spread, the ribeye steak is sure to impress.