Tender ribeye steaks cooked to juicy perfection is the best way to enjoy steaks at home (and it’s not difficult to make)!

This amazing cut of beef is definitely a favorite and in my opinion, one of the most flavorful out there. There is no need for special or fancy ingredients, just steaks, seasonings, a brush of oil, and a pat of butter for perfection.

sliced Perfect Ribeye Steak

A Perfect Steak Every Time!

  • This recipe ensures a perfectly juicy ribeye steak every time!
  • Steaks can be cooked in the oven or on the grill.
  • A simple cut of beef is packed with flavor without a lot of fancy ingredients, sauces, or marinades.
  • This is a “foundation” recipe and truly, anyone can make great steaks.
  • I’ve included my favorite tips below to make a restaurant-worthy steak (and it costs much less at home too)!
ingredients to show How to Cook a Perfect Ribeye Steak

Ingredients

Ribeye SteaksThis ribeye steak recipe uses steaks without a bone. Choose ribeye steaks that have nice even marbling throughout for the best results. Thicker 1″ steaks are easier to cook than thinner steaks. You can get a nice char on the outside without overcooking (I prefer to cook to medium-rare).

Ribeyes have a fat cap along the outside and will most often have a larger piece of fat in the middle. This will all melt into the steak making it ultra juicy!

Seasoning – Use your favorite steak spice for this recipe (we love Montreal Seasoning or Hey Grill Hey Beef Seasoning). Rib eye steaks have so much flavor they really don’t need a lot of fancy ingredients or a marinade.

My dad always uses a simple combination of unsalted butter, black pepper, and seasoned salt and his steaks are ALWAYS amazing.

2 steaks on a grill to show How to Cook a Perfect Ribeye Steak

How to Grill Ribeye Steaks

  1. Bring steaks to room temperature and season per the recipe below.
  2. Heat grill to medium heat. Season steaks and grill them between 5 to 7 minutes on each side, depending on the desired done-ness.
  3. Remove steaks, dot them with butter, and allow them to rest about 5 to 10 minutes before serving.

Oven Method

  1. Preheat the oven and cast iron skillet or ovenproof pan per the recipe below.
  2. Sear the seasoned ribeye steaks for two minutes per side. Once steaks are browned on both sides, place the pan in the oven and roast according to the recipe instructions below until you reach the desired doneness. Do not overcook.
  3. Remove pan and place cooked steaks on a plate and add butter pats to each piece. Make a foil tent and let the steaks “rest” about 5 to 10 minutes. Resting is important to keep them juicy!

This recipe uses 1″ thick boneless ribeye steaks that have been removed from the fridge for at least 30 minutes before cooking. Thinner or thicker steaks can vary in cook time. Use an instant-read thermometer to check the internal temperature for best results.

cooking steak on the grill to show How to Cook a Perfect Ribeye Steak

Tips for Perfection

Making a great steak is not difficult but here are some things to ensure it’s perfect every time!

Prep

  • If using frozen steak, be sure to let it fully thaw.
  • Bring steaks to room temperature before cooking.
  • A bit of vegetable or canola oil before seasoning helps the seasonings stick.
  • Season steaks just before cooking.
  • Preheat the cast iron pan, oven and/or grill.

Cooking

  • Searing the outside of the meat helps ensure the juices are sealed inside.
  • Do not press the steak as it is cooking on the grill.
  • Use a meat thermometer and be sure not to overcook.
  • Remove the steaks a few degrees before they reach the desired temperature as they will continue to rise a few degrees as they rest.
  • Always rest steaks 5-10 minutes before serving for best results.
seasoned steak with garnish to show How to Cook a Perfect Ribeye Steak

Steakhouse Sides

Here are some of our favorite steak house side dishes!! If cooking in a cast iron pan add some butter, a couple of garlic cloves and some fresh herbs (like rosemary or thyme) to the pan along with a bit of heavy cream to make a great pan sauce.

Did you make these Ribeye Steaks? Be sure to leave a comment and a rating below! 

sliced Perfect Ribeye Steak
4.92 from 49 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Perfect Ribeye Steaks

Ribeye Steaks are tender, juicy, and perfectly seasoned with this easy recipe.
Prep Time 5 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 30 minutes
Servings 2 steaks

Equipment

Ingredients  

  • 2 ribeye steaks 1″ thick
  • 2 tablespoons olive oil or vegetable
  • steak seasoning or kosher salt & pepper, to taste
  • 2 tablespoons butter or herbed butter

Instructions 

  • Remove steaks from the fridge at least 45 minutes before cooking.
  • Just before cooking, rub steaks with olive oil and generously season to taste.

Grill

  • Preheat grill to medium heat (approximately 375°F).
  • Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.
  • Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.

Notes

Oven

  1. Preheat the oven to 400°F.
  2. Heat a large cast-iron pan on the stove over medium-high heat.
  3. Add steaks and cook 2 minutes per side to brown. Place the pan in the oven and roast 11-14 minutes or until the ribeyes reache the desired temperature.
  4. Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.
  5. Rest steaks 5-10 minutes before serving.
 

Cooking Times/Temperatures

Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.
Remove steaks from the heat about 5°F before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F
 
4.92 from 49 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 694 | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 168mg | Sodium: 218mg | Potassium: 606mg | Sugar: 1g | Vitamin A: 384IU | Calcium: 16mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I used this recipe last night to cook a ribeye and it was by far the best ribeye I have ever cooked. It was tender and flavor full! Just amazing.

    Would this cooking process work just as well on other steak cuts, like a t-bone?5 stars

    1. Hi Keith, so glad you enjoyed this recipe! This process should work well with most steaks. Hope you enjoy!

  2. I give this 4 stars. Prep is good, seasonings are good……but….. if I want charred on the outside and medium rare, I get the grill at hot as it’ll get. 3 1/2 to 4 minutes a side depending on thickness (with closed lid) and then rest under foil for at least 10 minutes. I find that the meat dries too much with lower heat. I discovered this method on Pinterest about a year ago, and have not had one failure since. I even surprised myself how good it was the first time I tried it!4 stars

    1. That sounds delicious, Buzz, thanks for sharing! If you try our method let us know what you think

    1. We would recommend it but if you don’t have one that’s okay, just make sure the pan you do use is oven safe.

  3. This is the best way to cook Ribeyes I have ever tried! The key is taking them out of the oven ~10 degrees before the desired finish and they are perfect!!

  4. I just read that you are a wine enthusiast. My husband and I are too. I wonder if you’ve heard of Wine Insiders? If not, check them out. We’ve been drinking an excellent French Cabernet for less than $10 a bottle. lovely!5 stars

  5. Holly,
    Just recently joined your emails. I really enjoy your laid-back, not-so-fussy approach to cooking delicious food. You nailed this article on steaks, and my mouth is totally watering over your excellent photos.
    Great work! Keep it up and have very Happy New Year

    1. If your ribeye was cooked to medium, it definitely should not be tough as nails as it is a well-marbled piece of steak. Was the steak bright pink in the middle or did you take the temperature of the steak? Did you allow the steak to rest before cutting?