Ribeye Steak – Juicy, Flavor-Packed, and Made to Impress
If you ask any steak lover to name their favorite cut, chances are you’ll hear one answer again and again: Ribeye.
And for good reason.
The ribeye steak is the king of flavor — known for its incredible marbling, juicy tenderness, and beefy richness that doesn’t need much more than salt, pepper, and a hot pan to become something extraordinary.
Whether you’re grilling outdoors, pan-searing in a cast iron skillet, or finishing in the oven, a perfectly cooked ribeye is one of life’s simplest and most satisfying pleasures.
🥩 Why Ribeye?
The ribeye comes from the rib section of the cow, which is prized for its generous fat marbling. That fat isn’t just there for looks — it melts into the meat as it cooks, creating a buttery texture and deep, beefy flavor that other cuts just can’t match.
Bone-in or boneless, thick-cut or thin, ribeye delivers a mouthwatering experience every time — as long as you treat it right.
🔥 The Perfect Ribeye — Ingredients
You don’t need much to make a ribeye shine. In fact, the simpler, the better.
Ingredients:
1 ribeye steak (1.25–1.5 inches thick, bone-in or boneless)
Kosher salt
Freshly ground black pepper
1–2 tablespoons high-smoke point oil (avocado or canola)
2 tablespoons butter
3–4 cloves garlic, smashed
Fresh rosemary or thyme (optional, but highly recommended)
👨🍳 How to Cook Ribeye Steak (Pan-Seared Method)
1. Bring to Room Temp
Take the steak out of the fridge 30–45 minutes before cooking. Letting it come to room temperature ensures an even cook.
2. Season Generously
Pat the steak dry with paper towels, then season both sides generously with salt and pepper. Don’t be shy — ribeye can handle it.
3. Sear It Hot
Heat a cast iron skillet over high heat until very hot. Add the oil, then place the steak in the pan. Let it sear undisturbed for 3–4 minutes until a dark crust forms.
4. Flip and Baste
Flip the steak and add butter, garlic, and herbs. Tilt the pan and use a spoon to baste the steak with the melted, fragrant butter. Cook another 3–4 minutes for medium-rare (adjust timing for your preferred doneness).
5. Rest Before Slicing
Remove the steak from the pan and let it rest on a cutting board for 5–10 minutes. This keeps all the juices inside where they belong.
6. Slice and Serve
Slice against the grain, serve with your favorite sides, and bask in the glory of your perfectly cooked ribeye.
🕒 Cooking Temps Guide
Rare: 120–125°F (cool red center)
Medium-Rare: 130–135°F (warm red center)
Medium: 140–145°F (warm pink center)
Medium-Well: 150–155°F
Well-Done: 160°F+ (not recommended for ribeye)
Use a meat thermometer for accuracy — it’s worth it.
