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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.
A perfectly cooked ribeye steak, in my opinion, is one of the best dinners there is. It’s also one of the most requested dinners in my household.
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. It seriously tastes like something from a restaurant.
Table of Contents
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.
Love juicy steaks? Try my New York steak, porterhouse steak, tomahawk steak, or garlic butter steak bites next.
★★★★★ REVIEW
“This was very good. My husband loved it! He said it tastes like something from a high-end steak house. Only I know how foolproof it is.” – Grace
Key Ingredients
- Ribeye steaks. This recipe calls for two steaks cut about 1 inch thick. Frozen steaks will also work. 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. If you don’t have either, you can use fresh sage, marjoram, or oregano.
- Garlic. Smashed.
- Salt and black pepper. Added to taste.
How to cook a ribeye steak
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season both sides generously with salt and black pepper.
Step 2- Heat a skillet over high heat. Sear the steaks on each side.
Step 3- To the same pan, add the garlic, butter, and herbs and cook until the butter melts. Cook the steaks for 4 minutes per side.
Step 4- 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 a ribeye will depend on the thickness of the steak and your preferred level of doneness. My one-inch steaks took precisely 8 minutes to cook (for medium-rare).
Serving suggestions
- Balsamic glazed brussels sprouts
- Cauliflower mashed potatoes
- Sauteed carrots
- Microwave baked potato
- Microwave sweet potato
If you tried this Ribeye Steak recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Ribeye Steak
Video
Ingredients
- 2 ribeye steaks 1-inch thickness each
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic smashed
- 2 sprigs thyme
- 2 sprigs Rosemary
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.
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?
Taste was good . Steak was thinner than should be I made medium well instead rare but daughter enjoyed anyway. an upgrade with wild mushrooms sauce
Thanks!
This was very good . My husband loved it!!!! Thankyou!!!