For perfect ribeye steak, sear it in a super-hot cast-iron skillet on each side, then finish it in a hot oven.
This method will nicely brown the fat and create a good crust on the exterior while keeping the inside of the steak tender and juicy.

Ribeye is my favorite steak, with New York strip and picanha steak coming in at a close second. Ribeyes are marvelous - tender, flavorful, and well-marbled. They have lovely fatty edges that are like candy to me, as long as they're well-browned.
Cooking ribeyes at home is easy, but you need the right tool; a well-seasoned cast-iron skillet is the only reliable way to create a good sear on a steak.
You also need high-quality meat. I like to get big, thick (1.5-inch) USDA prime ribeyes. When I cook these steaks according to the method outlined below, I get steakhouse-level results for half the price.
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Ingredients
You'll only need four ingredients to cook these steaks. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Ribeye steaks: As mentioned above, I like to buy big, 1-pound, 1.5-inch thick steaks. Whenever possible, I go for USDA prime grade. USDA Choice is acceptable but inferior to Prime.
I also recommend trying to find steaks that are not overly trimmed. See the photo below? These USDA prime steaks were excellent but over-trimmed, especially the one on the bottom. The butcher left very little fat on the edge.
Kosher salt and black pepper: I highly recommend using kosher salt when cooking steaks. It's tasty, and its coarse grind helps create that nice crust we all look for in a steak. I use Diamond Crystal kosher salt, and I use quite a bit of it since it has half the sodium of table salt or sea salt.
Butter: For topping the cooked steaks. This isn't optional. It dramatically enhances the steaks' flavor and is one of the reasons why steakhouse steaks are so good. They're finished with butter!
USDA Prime vs. Choice
The USDA grades beef for tenderness, juiciness, and flavor. Prime beef is highest-quality and well-marbled. Choice beef is also high-quality but has less marbling than Prime.
Marbling refers to the visible intramuscular fat that appears as thin, white streaks running through the muscle fibers. This fat contributes to the steak's flavor, juiciness, and tenderness.
Look at the photo below. You can easily tell the difference - the Prime steak has beautiful marbling throughout, while the Choice steak appears much leaner:
I made both simultaneously, and my family and I performed a taste test. Both steaks were excellent, but the Prime steak was more tender, juicier, and more flavorful. It was the clear winner.
In the past, Prime steaks were only available at restaurants. But now you can get them at your local supermarket. I bought both of these steaks - the Prime and the Choice - at my local Kroger:
Variations
The best way to vary this recipe is by using spices to season the steak. A steakhouse I often frequent serves an excellent Cajun ribeye seasoned with various spices.
While I prefer to let the flavor of the beef shine through and simply season the steaks with salt and pepper, sometimes it's fun to use seasonings such as paprika, cumin, and cayenne pepper. You can use just a pinch of each of these spices to sprinkle each side of your steak.
Ribeye Steak Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps:
- You start by preheating your oven to 500°F.
- Next, blot the steaks dry with paper towels. Keeping their surface dry will help create a good crust on them.
- Season the steaks liberally on both sides with kosher salt and black pepper. I also like to season the fatty edges. (Photo 1).
- Heat a well-seasoned cast-iron skillet over high heat until it's smoking. If the skillet is well-seasoned, there's no need to add any oil.
- Add the steaks. Cook them for 2 minutes per side plus 30 seconds on the edges. If the skillet gets overheated, you can lower the heat to medium-high, but you generally want it super-hot. (Photos 2,3).
- Using oven mitts, carefully transfer the hot skillet to the preheated oven. Leave it there for about 3 minutes for medium-rare steaks and about 5 minutes for medium-done steaks (which is the level of doneness recommended by the USDA). (Photos 4,5).
- Transfer the steaks to a warm plate and loosely cover them with foil to keep them warm. Let them rest for 5 minutes, then top them with butter and serve. (Photo 6).
Expert Tips
- You could remove the steaks from the fridge an hour before cooking them to bring them to room temperature. But since I like my steaks medium-rare, I prefer them refrigerator-cold. This enables me to give them a good sear while keeping their inside red and warm. There's less of a risk of overcooking them this way.
- If you like your steaks rare or if they are thinner - around 1 inch thick - you can skip the oven and simply pan-fry them for 3 minutes per side plus 30-60 seconds on the edges. Then check to see if they are done to your liking.
Recipe FAQs
Ribeye steaks are cut from the ribcage area of the cow, between ribs number 6 and 12. This area has lots of fat, which is responsible for the beautiful marbling typical of ribeyes. This fat melts into the steak as it cooks, resulting in a wonderfully juicy steak.
Both are excellent, and you can use both in this recipe. But while bone-in steaks are juicier and more flavorful, especially around the bone, my preference is for boneless steaks because they are easier to eat, and I don't get frustrated with tasty bits of meat left stuck to the bone.
There's no harm in marinating it for an hour or two in the fridge, but it's unnecessary. Ribeye is tender and flavorful. It doesn't require a marinade which is typically used to tenderize and add flavor to leaner and tougher cuts such as London broil, skirt steak, and flank steak.
Absolutely. I often buy a boneless ribeye roast at Costco, then cut my own steaks and freeze them for later.
The best way to freeze them while preventing freezer burns is to wrap each in plastic wrap, then in foil, and then place a few into freezer bags.
If you don't enjoy fat on your steak, even well-browned fat, you should go with a leaner cut such as beef tenderloin.
Serving Suggestions
These steaks are big and fatty; the best sides for them are fresh and simple. I like to serve them with arugula salad, tomato salad, or asparagus salad. They're also good with steamed broccoli and roasted asparagus.
While creamed spinach is a classic steakhouse side dish, I feel it's too rich for these fatty steaks, so I prefer sauteed spinach.
Storing Leftovers
Reheated steak isn't very good. So while the leftovers can be kept in the fridge, in an airtight container, for up to 4 days, it's best to only cook as much as you can finish immediately.
If you end up with leftovers, try them cold - they're surprisingly good (like thick, fatty slices of cold roast beef). If you must reheat them, do so gently in the microwave, covered, at 50% power.
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Recipe Card
Perfect Ribeye Steak
Ingredients
- 2 ribeye steaks 1 pound each, 1.5-inch thick, USDA Prime
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons butter
Instructions
- Preheat your oven to 500°F. Blot the steaks dry with paper towels. Keeping their surface dry will help create a good crust on them.
- Season the steaks on both sides and the fatty edge with kosher salt and black pepper.
- Heat a well-seasoned cast-iron skillet over high heat until it's smoking. If the skillet is well-seasoned, there's no need to add any oil.
- Add the steaks to the skillet. Cook them for 2 minutes per side plus 30 seconds on the edges. You can lower the heat to medium-high if the skillet gets overheated, but generally speaking, you want it super-hot.
- Very carefully, using oven mitts, transfer the hot skillet to the preheated oven. Leave it there for about 3 minutes for medium-rare steaks or 5 minutes for medium-done steaks.
- Transfer the steaks to a warm plate and loosely cover them with foil to keep them warm. Let them rest for 5 minutes, then top them with butter and serve.
Video
Notes
- You could remove the steaks from the fridge an hour before cooking them to bring them to room temperature. But since I like my steaks medium-rare, I prefer them to be refrigerator-cold. This enables me to give them a good sear while keeping their inside red and warm. There's less of a risk of overcooking them this way.
- If you like your steaks rare or if they are thinner - around 1 inch thick - you can skip the oven and simply pan-fry them for 3 minutes per side plus 30-60 seconds on the edges.
- The USDA recommends cooking steaks to medium.
- The nutrition information is approximate and was taken from the USDA database. To lower the sodium content to around 740 milligrams per serving, use just one teaspoon of Diamond Crystal Kosher Salt or ½ teaspoon of any other salt.Â
- Leftovers: Reheated steak isn't very good. So while the leftovers can be kept in the fridge, in an airtight container, for up to 4 days, it's best to only cook as much as you can finish immediately. If you end up with leftovers, try them cold - they're surprisingly good (like thick, fatty slices of cold roast beef). If you must reheat them, do so gently in the microwave, covered, at 50% power.
Add Your Own Notes
Nutrition per Serving
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Mayr
The ribeyes came out amazing! I was always intimidated by cooking steak, especially the expensive cuts, but no more. This technique was a real confidence booster. My daughter almost didn’t believe I cooked it, it was that good. Thanks for sharing!
Vered DeLeeuw
You're very welcome! I'm so glad you liked it!
Jean Marie Furby
I could not have asked for a better steak indoors!! Thank you!!
Vered DeLeeuw
I'm so glad you enjoyed it, Jean Marie! Thank you for leaving a comment.
Armando Ortiz
Nice recipe, the steaks came out really well!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Armando! Thank you for leaving a comment.
Chrissy
This is a very good recipe. Our smoker stopped working and I had to improvise. The steaks came out amazing.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Chrissy! Thank you for leaving a comment.
Amy
Absolutely the best steak I’ve ever eaten. So glad to have this recipe!
Vered DeLeeuw
I'm delighted that you enjoyed this recipe, Amy!
Garwood
I’ve used this recipe for a couple of years. When I want a steak, this is my go-to way of making the perfect ribeye steak! 5 STARS.
Vered DeLeeuw
I'm so glad you've been enjoying this recipe, Garwood!
Vered DeLeeuw
So glad you enjoyed this recipe, Angela!
Angela Shanahan
Absolutely the best way to cook a steak! The directions were perfect!