To make perfect ribeye steaks, sear them in a super-hot cast-iron skillet on each side, then finish them 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 steaks tender and juicy.
Ribeye is my favorite steak, with New York strip and picanha steak coming in at a close second. Ribeye steaks are marvelous. They are tender, flavorful, and well-marbled, with lovely fatty edges.
Cooking these steaks 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.
Jump to:
Ingredients
You'll only need four ingredients to cook these delicious 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. Try to find steaks that are not overly trimmed. The fatty edge is delicious!
- Kosher salt and black pepper: I highly recommend using Diamond Crystal Kosher Salt when cooking steaks. It's tasty, and its coarse grind helps create that nice crust we all look for in a steak.
- 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 is Better
The USDA grades beef for tenderness, juiciness, and flavor. Prime is the highest quality with plenty of marbling, Choice is leaner, and Select is lean and not as juicy or tender.
I decided to experiment and bought two ribeye steaks at the grocery store - Prime and Choice. Look at the photo below. You can easily tell the difference - the Prime steak has beautiful marbling throughout, while the Choice steak is much leaner:
I cooked both simultaneously, and my family and I performed a taste test. Both steaks were excellent, but the USDA Prime steak was more tender, juicy, and 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 at my local Kroger Supermarket, as you can tell from the packaging:
Variations
The best way to vary this recipe is by using spices to season the steaks. 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 season the steaks simply, with salt and pepper, sometimes it's fun to use seasonings such as paprika, cumin, and cayenne pepper. You can sprinkle a pinch of each of these spices on each side of your steaks.
Instructions
The detailed instructions for making ribeye steaks 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.
Season the steaks 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. Cook them for two 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.
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 (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.
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 to cook 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 cow's ribcage between ribs 6 and 12. This area has plenty 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, 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 them in freezer bags.
If you don't enjoy fat on your steak, even well-browned fat, ribeye is not the best choice for you. Instead, go with a leaner cut, such as beef tenderloin.
Serving Suggestions
Ribeye steaks are big and fatty, so 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.
Another classic steakhouse side dish that I do enjoy with ribeyes is sauteed mushrooms.
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 cook only 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.
More Steak Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Perfect Ribeye Steaks
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 the oven to 500°F. Blot the steaks dry with paper towels. Keeping their surface dry will help create a good crust.
- 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.
- 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.
Nutrition per Serving
Made this Recipe?
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
Vicki Stone
Love your recipes and your style of flavor!!! Started my healthy journey for better life since January and down 25 lbs. just by changing my eating habits and lot of your recipes helped me achieve that.
Thanks so much
Vicki
Vered DeLeeuw
Hi Vicki,
Wow! 25 pounds since January - that's impressive!
Keep up the good work. Thank you for making my recipes! ❤️
Nic
The recipe is simple and easy… and yielded a perfectly cooked steak. Couldn’t ask for more.
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Nic! Many thanks for taking the time to leave feedback.