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 by far my favorite cut of steak, with New York strip coming in at close second. Ribeyes are marvelous - they are tender, flavorful, well-marbled, and they have these wonderful 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 for the job: a well-seasoned cast-iron skillet is the only reliable way to create a good sear on the 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.
You'll only need four ingredients to cook these amazing 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 it's far inferior to prime.
I also recommend trying to find steaks that are not overly trimmed. See the photo? These USDA prime steaks were amazing, BUT I feel like they were just a bit over-trimmed, especially the one on the bottom.
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 that we're all looking 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. I feel like this isn't optional. It greatly enhances the flavor of the steaks and is one of the reasons why steakhouse steaks are so awesome. They're finished with butter!
It's easy to cook amazing ribeye steaks at home. Here's an overview of the steps - the detailed instructions are listed in the recipe card below.
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.
Next, season them liberally on both sides with kosher salt and black pepper. I also like to season the fatty edges.
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 for about 5 minutes for medium-done steaks (which is, by the way, the level of doneness recommended by the USDA).
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.
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 actually 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.
Frequently asked questions
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 great and you can use both in this recipe. But while bone-in steaks are juicier and more flavorful, especially around the bone, my personal preference is for boneless steaks.
Why? simply because they are easier to eat and I don't get frustrated with tasty bits of meat that are 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 very tender and flavorful, so it doesn't really require a marinade which is typically used to tenderize and add flavor.
Yes, especially if you like your steaks rare or if they are thinner - around 1-inch thick. If skipping the oven, try cooking the steaks for 3 minutes per side plus 30-60 seconds on the edges.
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 of them in plastic wrap, then in foil, and then place a few of them into freezer bags.
Well, you could cut off the separable fat after the steak is cooked (don't trim it before cooking - it adds flavor). But that would be a shame.
If you don't enjoy fat on your steak, even well-browned fat, then you should probably go with a leaner cut such as filet mignon.
These steaks are so 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.
Reheated steak isn't very good, in my opinion. So while the leftovers can keep in the fridge, in an airtight container, for up to 4 days, it's best to only cook as much as you can actually finish right away.
If you do end up with leftovers, try them cold - they're surprisingly good (kind of like thick, fatty slices of cold roast beef). If you must reheat the leftovers, do so very gently, in the microwave, covered, on 50% power.
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Cast-Iron Boneless Ribeye Steak
- 2 ribeye steaks 1 lb. each, 1.5-inch thick, USDA Prime
- 2 teaspoons Diamond Crystal kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter
- Preheating 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 on 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 for about 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.