Ribeye Steak Recipe

2 ribeyes on platter; one sliced, on seared.

5 from 8 votes

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

Prep Time5

Cook Time20

Resting Time10

Total Time35

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

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.

Video

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℉ (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

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.

Reheat: Reheat on the stove by heating 1 tablespoon of olive oil in a heavy-bottomed skillet over medium heat, then add the steak and flip every 30 seconds until warmed through, about 2–3 minutes. Alternatively, reheat in the oven by placing the steak on a wire rack set over a baking sheet and warming it in a 250°F (120°C) oven for 20–25 minutes.

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

Nutrition