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My family adores this ribeye steak recipe. Its seasonings are kept simple to allow the steak to shine. It’s juicy, tender, and cooks perfectly every time.
Love juicy steaks? Try my New York steak, porterhouse steak, tomahawk steak, or garlic butter steak bites next.
Perfectly cooked steak, in my opinion, is one of the best dinners there is. It’s also one of the most requested dinners in my household. While we enjoy a plethora of steaks (when our wallets allow it!), nothing beats a juicy and perfectly cooked ribeye steak.
My recipe features thick-cut ribeyes cooked in butter, olive oil, garlic, and fresh herbs. The hot pan gives the steak a nice caramelized exterior, while the butter helps keep the interior tender and juicy.
What is ribeye steak?
Ribeye is a boneless rib steak coming from the cow’s rib section. Because ribeye is naturally marbled, it doesn’t need a lot of manipulation to be tender. Marinating or cooking low and slow isn’t necessary. Instead, ribeye is best prepared by cooking quickly over high heat or roasting. High heat helps melt the fat in the steak, which makes for a naturally earthy and buttery flavor.
Why I love this recipe
- Very little prep work. Just let the steak rest at room temperature, then throw it in the pan!
- Simple ingredients. Meat, butter, garlic, and herbs are about everything that you’ll need.
- Juicy and tender. After one bite, you’ll see why it’s such a sought-after cut. All of that marbling melts in your mouth, pairing perfectly with the garlic and herbs.
- Great for special occasions. Ribeye may be a more expensive cut, but it’s definitely doable for special occasions where you don’t want to spend the whole night in the kitchen.
Key Ingredients
- Rib eye steaks. This recipe is for two steaks cut about 1 inch thick. Frozen steaks will work, too. Just let them thaw overnight in the fridge.
- Butter. Preferably unsalted so you can control how much salt gets added to the dish.
- Olive oil. To help cook the steaks.
- Fresh herbs. Thyme and rosemary. You can use fresh sage, marjoram, or oregano if you don’t have one or both.
- Garlic. Smashed.
- Salt and black pepper. Added to taste.
How to cook a ribeye steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Season both sides generously with salt and black pepper.
Sear the steaks on each side over high heat.
Add flavor boosters. To the same pan, add the garlic, butter, and herbs and cook the butter melts. Cook the steaks for 4 minutes per side.
Rest and serve. Tent the steaks with aluminum foil and let them rest for 5-10 minutes. Afterward, slice the rib-eye steaks against the grain.
Arman’s recipe tips
- Bring the steaks to room temperature to allow for even and consistent cooking.
- Use a cast iron skillet. To develop a nice sear on the outside of the steak.
- Don’t skip the rest. It’s essential to help the steak soak up and retain its juices.
- Use a dry seasoning blend. In place of the salt and pepper, try garlic salt or this taco seasoning instead.
Frequently asked questions
Ribeye is the perfect steak for pan-searing since it cooks quickly, and the high heat helps melt the fat to make a tender steak. My other favorite method is to cook ribeye on the grill.
The exact time needed to cook ribeye will depend on the thickness of the steak and your preferred level of doneness. My one-inch steaks took exactly 8 minutes to cook (for medium-rare).
Serving suggestions
- Balsamic glazed brussels sprouts
- Cauliflower mashed potatoes
- Sauteed carrots
- Microwave baked potato
- Microwave sweet potato
Ribeye Steak Recipe
Video
Ingredients
Instructions
- Take the rib eye steaks out of the fridge and let them come to room temperature for about 30 minutes.
- Season both sides of the steaks generously with salt and black pepper.
- Add the steaks to a skillet over high heat. Lightly sear on each side.
- Add the butter and olive oil. Once the butter is melted and starts to sizzle, add the thyme, rosemary, and smashed garlic cloves to the skillet. Add the steaks back and cook for about 4 minutes on each side, or until a crust forms on the outside and the internal temperature of the steaks reaches 130°F for medium-rare or 140°F for medium.
- Remove the steaks from the skillet and place them on a cutting board or plate. Tent the steaks with aluminum foil and let them rest for about 5-10 minutes to allow the juices to redistribute. Slice against the grain and serve.
Notes
Nutrition
Originally published May 2023, updated and republished December 2024
So this recipe is umder “gluten free”. So people
Intolerant on gluten
Cannot eat carbs but fats yes?
Is rib eye tastier as bloody or that it cooks long?
This was very good . My husband loved it!!!! Thankyou!!!