Servings

Serves: 2
Prep Time: 10 minutes
Cook Time: 8–12 minutes
Rest Time: 5–10 minutes
Total Time: ~25 minutes

Ingredients

2 ribeye steaks (1–1.5 inches thick, 10–14 oz each)
1–2 tbsp high-smoke-point oil (avocado, canola, or grapeseed)
2 tbsp unsalted butter
3–4 garlic cloves, smashed
2–3 sprigs fresh thyme or rosemary
Kosher salt, to taste
Fresh-cracked black pepper, to taste

Instructions

1. Bring steaks to room temperature

Remove ribeyes from the fridge at least 30 minutes prior to cooking.
This ensures even cooking.

2. Season generously

Pat steaks dry.
Season both sides with liberal salt and pepper—the crust depends on it.

3. Heat skillet

Place a cast-iron skillet over high heat until smoking hot.

4. Sear the steaks

Add oil, then immediately lay the steaks in the pan.
Do not move them for 2–3 minutes to create a crust.
Flip and sear the other side for 2–3 minutes.

5. Add butter + aromatics

Reduce heat to medium.
Add butter, garlic, and herbs.
Tilt the pan and baste steaks repeatedly with the melted flavored butter for 1–2 minutes.

6. Check doneness

Use a thermometer for accuracy:

Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (65–68°C)

Remove steaks when 5°F below your target, as they will continue to rise.

7. Rest and serve

Let steaks rest on a cutting board for 5–10 minutes.
Slice against the grain if serving sliced.

Notes

Ribeye is naturally fatty and flavorful—minimal seasoning is needed.
A cast-iron skillet creates the best sear.
Resting ensures juices redistribute, preventing dryness.

Chef’s Tips

✓ 1. Let it dry out (optional)

Salt the steaks and refrigerate uncovered for 1–24 hours for a dry-brine effect. Better crust!

✓ 2. Use high heat

A weak sear leads to gray, overcooked steak. The pan MUST be very hot.

✓ 3. Don’t overcrowd

Cook one steak at a time if needed—overcrowding kills browning.

✓ 4. Don’t skip basting

Butter + garlic + herbs = steakhouse flavor.

✓ 5. Use a thermometer

It’s the difference between guessing and perfection.

Nutritional Information (per serving)

(Approximate values for a 12 oz ribeye with butter)

Calories: 820
Protein: 56g
Fat: 64g
Saturated Fat: 30g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Sodium: Varies based on seasoning

Health Benefits

High in protein → supports muscle repair and strength.
Rich in iron and B12 → boosts energy, oxygen transport, and cognitive health.
Healthy fats (oleic acid) → the same heart-friendly fat in olive oil.
Creatine + amino acids → beneficial for strength, recovery, and metabolism.

(Note: Ribeye is rich but high in fat—best enjoyed in moderation.)

Q&A

Q: Can I cook it without a cast-iron skillet?

A: Yes—use any heavy-bottomed, oven-safe pan. Stainless steel works well.

Q: Can I grill it instead?

A: Absolutely. Sear over high heat for 2–3 minutes per side, then finish on indirect heat.

Q: Should I marinate ribeye?

A: Not necessary. Ribeye’s marbling provides all the flavor and tenderness you need.

Q: How do I make it extra tender?

Choose steaks with plenty of marbling.
Don’t overcook.
Rest thoroughly.

Q: Can I finish it in the oven?

A: Yes. Sear both sides, then transfer to a 400°F oven for 3–6 minutes depending on thickness.

Perfect Ribeye Steak