Name: Ribeye Steak Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 ribeye steaks (any thickness, bone-in or boneless); 1 tablespoon olive oil; 1 teaspoon kosher salt (approximately); ¼ teaspoon freshly ground black pepper; 1 tablespoon unsalted butter (cut into 2 pieces)

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With just a few simple steps, learn how to cook the best ribeye steak! This simple recipe for pan-seared ribeye only requires a couple of ingredients, but with a few chef secrets, your ribeye steak will rival the best steakhouses!

2 ribeyes on platter; one sliced, on seared.

I love sharing restaurant-quality recipes that anyone can enjoy at home. From recipes like Chicken Marsala to Instant Pot Short Ribs to Bacon-Wrapped Pork Tenderloin to a classic steak, you can enjoy 5-star dining from the comfort of your own home--and save money while you are at it!

Why This is the Best Recipe for Ribeye Steak

Easy Recipe. There is absolutely no reason to be intimidated when it comes to cooking ribeye steak at home. I have mastered a simple technique that ANYONE can do and the results are spectacular.
Restaurant-Quality Results. This recipe yields a juicy, tender, perfectly seasoned ribeye steak with a caramelized exterior cooked to the perfect temperature.
Cooked the Way YOU Like! Regardless of the thickness, or if your steaks are boneless or bone-in, this recipe will walk you through how to ensure your ribeye steak is cooked to the exact temperature you like.
Versatile Recipe. While I often opt to prepare a ribeye steak, as it is so incredibly flavorful, this easy two-step technique, will result in perfectly cooked steak every single time whether preparing a ribeye steak, filet mignon, or a New York strip.

Tools Needed

Casti Iron Skillet and digital thermometer on counter.

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.

Ingredients Needed

Raw ribeye steaks next to oil, salt, pepper, and butter.

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: 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.
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.
Butter: A little pat of butter on the steak will help to add richness and will work to baste the steak as it finishes in the oven. It is an optional addition but really does add a lot of flavor. Use unsalted butter, as the ribeye has already been well-seasoned with salt.

Tips for Cooking Ribeye Steak

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Use a two-step cooking process. For perfect steaks, we will first pan-sear to get that caramelized exterior and then finish cooking in the oven to temperature.
Let the steaks come to room temperature before cooking. You want to let steaks sit out for about 20-30 minutes before pan-searing. This will help take the chill off the steak and allow them to cook more evenly. I typically remove the steaks from the refrigerator while the oven is preheating.
Season well. A good-quality steak needs nothing more than salt and pepper in terms of seasoning. Be sure to liberally season the steak with kosher salt and pepper on both sides and then use your hands to really rub the seasonings into the steak.
Add butter. Adding a pat of butter on top of each steak before popping them into the oven to finish cooking, will help to baste the steak in flavor as it finishes cooking in the oven.
Cook to 5 degrees less than your desired temperature. Set your thermometer to 5 degrees below the temperature you want to serve your steak. This is due to carry-over heat. When we remove the steak from the oven, we want to let it rest and it will rise about 5 degrees as it rests.
Rest before serving. This will ensure your steak is fully cooked and remains juicy and tender.

Best Temperature for Ribeye Steak

The USDA recommends that steaks be cooked to a minimum of 145 degrees F 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 degrees F, with a cool, red center.
Medium-Rare: 135 degrees F, with a red, warm center.
Medium: 145 degrees F, with a pink, yet warm center.
Medium Well: 150 degrees F, with a slightly pink center.
Well Done: 160 degrees F, with little to no pink center.

How to Reheat Steak

A reheated ribeye will never be quite as delicious as a freshly seared steak. However, following one of the two options listed below, you can have decent results.

On the Stove: Heat a tablespoon of olive oil in a heavy-bottomed skillet over medium heat. Once the oil is heated, add the leftover steak and flip every 30 seconds, cooking until warmed through. This should only take 2 to 3 minutes.
In the Oven: You can reheat the ribeye steak in the oven by placing the leftover steak on a wire cooking rack over a baking sheet and heating it in a 250-degree F oven for 20-25 minutes until warmed through.

Ways to Use Leftover 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.

If you enjoyed this simple method for cooking a ribeye steak, I would love for you to leave a comment and review below.

Ribeye Steak Recipe

Learn how to make the best ribeye steak right at home with this simple recipe that will rival the best steakhouse restaurants.

5 from 8 votes

Print Pin Rate

Prep Time: 5

Cook Time: 20

Resting Time: 10

Total Time: 35

Servings:

Calories: 582kcal

Author: Kristen Chidsey

Ingredients

▢ 2 ribeye steaks any thickness, bone-in or boneless
▢ 1 tablespoon 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℉.
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 a bit of black pepper. Rub the seasonings into the meat.
Pour the oil into a 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 45 seconds to 1 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.
Medium-rare: set to 130℉.
For Medium: set to 140℉.
For Medium-well : set to 145℉.
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.

Equipment Needed

Notes

Temperatures for Steak: (Remember to remove the steak 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 degrees F, with a cool, red center.
Medium-Rare: 135 degrees F, with a red, warm center.
Medium: 145 degrees F, with a pink, yet warm center.
Medium Well: 150 degrees F, with a slightly pink center.
Well Done: 160 degrees F, with little to no pink center.

Type of Steak: While this recipe is written for ribeye steaks, this method works beautifully using filet mignon, New York Strip steaks, or sirloin steaks.

Storage: Steak is best if enjoyed immediately after preparation, however, leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat leftover steak, heat a tablespoon of olive oil in a heavy-bottomed skillet over medium heat. Once the oil is heated, add the leftover steak and flip every 30 seconds, cooking until warmed through. This should only take 2 to 3 minutes. Alternatively, you can reheat the steak in the oven by placing the leftover steak on a wire rack over a baking sheet and heating it in a 250-degree F oven for 20-25 minutes until warmed through.

Nutrition was calculated using 1-inch thick ribeye steaks. It will vary greatly depending on the type of steak you choose to prepare.

Nutrition

Course Main Course

Cuisine American

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Comments

5 from 8 votes (2 ratings without comment)

How to Cook Ribeye Steak