Description
A ribeye steak is one of the most flavorful, juicy, and tender cuts of beef, known for its rich marbling. This recipe delivers a perfectly seared, butter-basted ribeye with a crispy crust and a juicy, tender interior. Whether pan-seared, grilled, or oven-finished, this method ensures steakhouse-quality results at home.
Ingredients
Scale
- 1 (1.25-1.5 inch thick) ribeye steak (about 12–16 oz)
- 1 tbsp olive oil
- 1 tsp salt (preferably coarse or kosher salt)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
For Basting (Pan-Seared Method):
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
1. Prepare the Steak:
- Let the steak sit at room temperature for 30-40 minutes before cooking (ensures even cooking).
- Pat dry with paper towels to remove moisture (helps create a crispy crust).
- Rub with olive oil, then season generously with salt, pepper, and garlic powder on all sides.
Cooking Methods: Choose Your Favorite!
A. Pan-Seared (Best Crust & Butter Basting)
- Heat a cast-iron skillet over high heat for 3-5 minutes (until very hot).
- Add 1 tbsp oil, then place steak in the pan.
- Sear undisturbed for 3-4 minutes (until deep golden brown).
- Flip and sear another 3-4 minutes.
- Reduce heat to medium-low, add butter, garlic, and herbs, and baste (spoon butter over the steak) for 1-2 minutes.
- Remove when internal temp reaches:
- 120°F (rare)
- 130°F (medium-rare, recommended)
- 140°F (medium)
- Let rest 5-10 minutes before slicing.
B. Grilled Ribeye (Best for Smoky Flavor)
- Preheat grill to 450-500°F (high heat).
- Place steak directly over heat and sear for 3-4 minutes per side.
- Move to indirect heat and cook until desired doneness (use a thermometer).
- Let rest for 5-10 minutes before slicing.
C. Reverse-Sear (Best for Thick Ribeye – 1.5” or More)
- Preheat oven to 250°F. Place steak on a wire rack over a baking sheet.
- Bake until steak reaches 15°F below desired doneness (about 30-40 minutes).
- Heat a skillet over high heat, add oil, and sear for 1-2 minutes per side.
- Rest 5-10 minutes before slicing.
Serving & Pairing Suggestions:
- Serve with garlic butter, chimichurri, or blue cheese sauce.
- Pair with mashed potatoes, grilled asparagus, or roasted Brussels sprouts.
- Enjoy with a bold red wine (Cabernet Sauvignon or Malbec).
Notes
- For an extra tender steak, dry brine by salting the steak and letting it rest uncovered in the fridge overnight.
- For a smoky kick, add a pinch of smoked paprika to the seasoning.
- No thermometer? The finger test method helps gauge doneness.