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Learn how to cook the best ribeye steak with just a few simple steps! This simple ribeye steak recipe only requires a couple of ingredients, but with a few chef secrets, your ribeye steak will rival the best steakhouses!
Restaurant-Quality Ribeye Steaks at Home
If the thought of making a ribeye steak at home intimidates you, I will help you conquer that fear! With this SUPER easy recipe, you can enjoy a perfectly cooked ribeye steak from the comfort of your own home--and save money while you are at it!
I've nailed down a foolproof, simple technique for making a perfect steak that anyone can follow--even beginner cooks! Now my family won't even think about ordering steak out!
The best part? While this recipe is for a ribeye steak, this method works just as beautifully for filet mignon, sirloin, or New York strip!
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients and Tools
- Steak: While this recipe is for a ribeye, this method works with any type of steak, regardless of its thickness or whether it is boneless, or bone-in. For a great-quality steak at home, select a freshly cut steak from the butcher at the grocery store. Prepackaged steaks are fine, but may not be as fresh or as good of quality as the butcher will cut themself. You do want to ensure that if you are cooking more than one steak, they are each the same thickness so they finish cooking at the same time.
- Oil + Butter: To sear the steaks, use an oil with a mild taste and a high smoking point, such as light olive oil, avocado oil, or canola oil. Then if desired (and encouraged), finish with a pat of butter for richness and added moisture.
- Salt and Pepper: While you can opt to use a homemade dry rub, seasoned salt, or cajun seasoning, a good steak does not need anything more than a liberal coating of kosher salt and pepper.
- Cast-iron pan: Because we start the recipe on the stove and then finish it in a really hot oven, you must have a pan that is oven-safe up to 450 degrees F. A cast-iron skillet is a perfect choice, as it can handle the high heat of the oven and will get really hot on the stove which will evenly sear the steak.
- Oven-safe digital thermometer: The ONLY way to get the temperature exactly the way you like, is to be exact, which is why you must have an oven-safe thermometer. The one I use is under $20 and will ensure you don't ruin a good steak. It is also essential for cooking juicy turkey, pork tenderloin, and London Broil.
How to Make Ribeye Steaks
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Season and Let Come to Room Temperature. Remove the steaks from the refrigerator 20-30 minutes prior to cooking. Liberally season them well with salt and pepper and just let them sit at room temperature. This will help to take the chill off and ensure even cooking.
- Pan Sear the Ribeye Steaks. Heat a bit of oil in a large cast iron skillet. Once heated, add in the seasoned steaks, leaving room between each steak to allow for caramelization. Let sear for about 1-2 minutes, until nice and browned. Flip, add a pat of butter to each steak and turn off the heat.
- Insert Digital Thermometer into Steak. Insert the probe of an oven-safe thermometer into the middle of the steak. This is the BEST way to ensure the steak reaches the temperature you like.
- Finish Cooking Steak in Oven. Using a potholder, carefully transfer the steak to the oven and cook until it reaches 5 degrees below your desired temperature.
- Rest Before Serving. Remove the steaks from the skillet and let rest for 10 minutes before serving. This will allow the steak to reach your desired temperature AND stay juicy and tender.
Best Temperature for Ribeye Steak
The USDA recommends that steaks be cooked to a minimum of 145℉ (63℃) or medium temperature. Just remember that regardless of what temperature you cook your steak to you want to remove it from the oven when the temperature is actually 5 degrees below your target temperature, as the steak will continue to rise in temp as it rests.
- Rare: 125℉ (52℃), with a cool, red center.
- Medium-Rare: 135℉ (57℃), with a red, warm center.
- Medium: 145℉ (63℃), with a pink, yet warm center.
- Medium Well: 150℉ (66℃), with a slightly pink center.
- Well Done: 160℉ (71℃), with little to no pink center.
Leftover Ribeye Steak
In my opinion, leftover steak is best if used in other dishes, instead of being the star of the show.
- Slice leftover steak into strips and serve cold or warm over a tossed Greek salad or use as the meat for Taco Salad.
- Slice steak into strips and add to peppers and onions, turning Veggie Fajitas into flavorful Steak Fajitas.
- Serve sliced warm strips of steak over toasted bread and top with provolone cheese, peppery arugula, and Dijonaise for a quick steak sandwich.
- Add sliced steak to Fettucine Alfredo for the last couple minutes of cooking time to warm through.
- Add cubed steak to fried rice for a boost of protein.
- Instead of using ground beef, add cubed leftover steak to Instant Pot Beef Stroganoff or stove-top Stroganoff, for rich, creamy, comfort food.
Complete Your Steakhouse Dinner
When it comes to serving a perfectly cooked steak, you want to have stellar side dishes to round out your meal, making a restaurant-quality meal right at home. The following sides and salad pair beautifully with a steak, yet are easy to prepare at home.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ribeye Steak Recipe
Video
Ingredients
- 2 ribeye steaks, any thickness, bone-in or boneless
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt, approximately
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, cut into 2 pieces
Instructions
- Preheat the oven to 450℉ (230℃).
- While the oven is preheating, remove the steaks from the refrigerator to take the chill off the steaks. Let them sit at room temperature for 15-30 minutes for best results.
- Using a paper towel, pat the steaks dry. Liberally season the steaks on both sides with kosher salt and pepper. Rub the seasonings into the meat.
- Heat the oil in a large cast-iron skillet and heat over high heat.
- Once the skillet is hot and the oil is glistening, add the seasoned steak. Lay the steak into the skillet away from you to prevent any oil splatter. Let the steaks cook for 1-2 minute to really give them a good sear. Flip and immediately turn off the heat. Add 1 pat of butter on top of each steak.
- Insert an oven-safe digital thermometer into the center of one of the steaks. Carefully transfer the pan to the preheated oven.
- Set the oven-safe thermometer to 5 degrees BELOW the temperature you want your steak. Rare: 125℉ (52℃), set to 120°F (50°C)Medium-Rare: 135℉ (57℃), set to 130℉ (55℃)Medium: 145℉ (63℃), set to 140℉ (61℃)
- Once the thermometer dings that the steak has reached the desired temp, carefully remove the cast iron skillet from the oven. Immediately remove the steaks from the pan and place them on a serving platter or plate. Tent with foil and let rest for 5-10 minutes. This will ensure the steaks stay perfectly juicy and tender.
- Serve immediately after resting.
Notes
- Rare: 125℉ (52℃), with a cool, red center
- Medium-Rare: 135℉ (57℃), with a red, warm center
- Medium: 145℉ (63℃), with a pink, yet warm center
- Medium Well: 150℉ (66℃), with a slightly pink center
- Well Done: 160℉ (71℃), with little to no pink center
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2020 and updated in 2025.
I was so scared to try making this for the first time since ribeyes are a little pricey but this turned out amazing!! Thank you so much for saving our dinner!
WONDERFUL! Thanks for sharing, Jessica!
I love how tender and juicy this ribeye steak was! Perfectly seasoned and cooked! Highly recommended!
Thank you for sharing!
I made this steak last night and it turned out perfectly! Everyone in my family loved it so much, thank you!
with all that salt, will that make it have a salty taste? My daughter does not eat that much salt.
You can certainly decrease the salt. We find it needs it when cooking a thicker steak. But feel free to cut in half or use even less.
Our steak turned out amazing and so juicy! This post was so helpful and you gave so many great tips! I can’t wait to make steak again very soon! Thank you!
You are so welcome! I love that these tips helped 🙂
Thank you for all of these tips, this guide was so helpful especially the tip about removing 5 degrees before your target temp. I got the perfect steak this time, absolutely drool-worthy!!
Thank you so much for this. I have been nervous to make steak and it came out perfect! Thank you!
I am so glad you gave this a try Diane and had success! Thanks for sharing.