• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • Recipe Index
  • About
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Meat Recipes » Perfect Ribeye Steaks

    Perfect Ribeye Steaks

    Last updated: Oct 24, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    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.

    Two ribeye steaks in a cast-iron skillet, topped with butter.

    Ribeye is by far my favorite cut, with New York strip coming in at a 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.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tips
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    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!

    The ingredients needed to cook ribeye steaks.

    Instructions

    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.
    A six-photo collage showing the steps for cooking ribeye steaks in a cast-iron skillet.

    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 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.
    • 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. If skipping the oven, try cooking the steaks for 3 minutes per side plus 30-60 seconds on the edges, then check to see if they are done to your liking.

    Frequently asked questions

    Where is the ribeye cut from?

    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.A diagram of cow parts

    Should I use boneless or bone-in ribeyes?

    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.

    Should I marinate a ribeye steak?

    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.

    Can I buy a whole roast and cut my own steaks?

    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.

    What if I don't like fat on my steak?

    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.

    Variations

    The best way to vary this recipe is by using spices to season the steak. A steakhouse that I often frequent serves an excellent Cajun ribeye, seasoned with a variety of spices.

    While I personally 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.

    Serving suggestions

    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.

    While creamed spinach is a classic steakhouse side dish, I feel that it's too rich for these fatty steaks, so I prefer sauteed spinach instead.

    Storing leftovers

    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.

    Two ribeye steaks topped with butter.

    Related recipes

    • Steak Stir-Fry
    • Reverse Sear Steak
    • Easy Steak Fajitas
    • Grilled Skirt Steak

    👩🏻‍🍳 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.

    Recipe card

    Ribeye Steak
    5 from 156 votes
    Pin Recipe Share on Facebook Print Recipe

    Perfect Ribeye Steaks

    For perfect ribeye steak, sear it in a super-hot cast-iron skillet on each side, then finish it in a hot oven.
    Prep Time5 mins
    Cook Time10 mins
    Rest time5 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: American
    Servings: 2 servings
    Calories: 1134kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 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

    INSTRUCTIONS

    • 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.

    WATCH THE 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 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.
    You can try skipping the oven and just pan-frying, 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.
    The USDA recommends cooking steaks to medium. 
    Source of nutrition information: University of Rochester. 

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1steak | Calories: 1134kcal | Carbohydrates: 1g | Protein: 61g | Fat: 96g | Saturated Fat: 40g | Sodium: 1300mg
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Low-Carb Meat Recipes

    • Perfect New York Strip Steak
    • Crispy Pork Jowl
    • Pork Stir-Fry
    • Cheese-Stuffed Meatballs

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon


    Comforting soups

    • Creamy Cauliflower Soup
    • Easy Tomato Soup
    • Egg Drop Soup
    • Cream of Broccoli Soup
    • Cabbage Soup
    • Butternut Squash Soup
    • Cream of Mushroom Soup
    • Easy Hamburger Soup

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2023