This Ribeye Steak recipe delivers juicy, flavorful steaks with a perfectly seared exterior and buttery finish, all from the grill. With simple seasoning and a short resting time, you can have steakhouse-quality results in just a few easy steps.
I love to serve this steak with simple oven roasted potatoes, tomato burrata salad, and grilled corn on the cob.
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Holly’s Recipe Highlights: Perfect Ribeye Steaks
- Flavor: Juicy and savory with a smoky crust, buttery finish, and perfectly seasoned flavor.
- Why Make It: Two reliable cooking methods make steakhouse-style ribeye simple to prepare, with no complicated marinade required.
- Prep Note: Let the steaks sit out briefly before cooking, then season generously just before they hit the heat.
Total Time: 30 Mins Serving: 2 Steaks Cooking Method: Grill (or oven)
Ingredient Notes
- Ribeye Steaks: Choose steaks about 1 inch thick with visible marbling throughout for the best flavor and tenderness. Boneless ribeyes cook evenly and are easy to handle, while bone-in ribeyes may take slightly longer to cook.
- Steak Seasoning: Use your favorite steak seasoning (I love Montreal Seasoning), or keep it simple with kosher salt and black pepper.
- Butter: Adds richness and a buttery finish as the steaks rest. It’s optional, but homemade steak butter can add an extra layer of flavor.
How to Make Perfect Ribeye Steak
- Let the steak come to room temperature. Coat with oil and season.
- Grill or sear in a cast-iron skillet and finish in the oven (full recipe below).
- Transfer to a plate, top with butter, and loosely tent.
Let the steaks rest and then serve.
Save That Steak
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.
Steakhouse Sides
Did you enjoy this Perfect Ribeye Steak Recipe? Leave a comment and rating below.
Ingredients
- 2 ribeye steaks 1-inch thick
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon steak seasoning or kosher salt & pepper, or to taste
- 2 tablespoons butter or herbed butter
Instructions
- Remove steaks from the fridge at least 45 minutes before cooking.
- Preheat grill to medium heat (approximately 375°F).
- Just before cooking, rub steaks with olive oil and generously season to taste.
- Grill 5 to 6 minutes per side for medium-rare, or 6 to 7 minutes per side for medium.
- Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks for 5 to 10 minutes before serving.
Notes
Oven
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Preheat the oven to 400°F.
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Heat a large cast-iron pan on the stove over medium-high heat.
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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.
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Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.
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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°FMedium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
excellent recipe for boneless ribeyes. thank you.
You’re welcome Steve!
Everything was great, but if cooking in oven the suggested time was way too long. I’d start checking around 6 minutes especially if you prefer more rare.
I used 1″ steaks and after 6 mins they were almost completely well done. There was a little band of pink along the top (the glorious results of a hot cast iron skillet and no instructions to flip the steak at any point during the baking time. This seemed strange to me, but I grew up in the Midwest, so I’m used to leathery steak. I figured it was worth the experiment.
Turns out Holly and many of her fans have the same taste in steak as the folks I grew up with.
PS: Followed the instructions about not cooking straight from the fridge and letting rest after cooking. Try not to blame the messenger this time.
Hi Matt, I’m sorry you had this experience. As mentioned, cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature and I always recommend checking with an isntant-read thermometer and taking it off a little early as it continues cook as it rests. I hope this helps!
Will definitely be trying this. When grilling, do you put the steaks over direct heat or indirect heat? I have a gas grill.
I put them over direct hear, you just want to keep a close eye on them and make sure the heat is on medium. I can’t wait for you to try it Bev!
did 8 minutes in the oven to avoid overcooking and it still came out well done
Oh no! How thin were your steaks? They should not have been well done in that time but if they were thinner they may have cooked faster.
Same here and I only did 6 mins (used 1″ steaks, as well.)
About to try this.
Enjoy, Thomas!
The recipe overall isn’t bad but I like my steak on the rare side and 11 minutes made it well done if you don’t have a thermostat adjust the oven time based on how you like your steak.
Hi Matthew, I do always recommend checking your meat early. The cook times were for a one inch steak and will vary based on your cut of meat. The temperatures for your desired cook can all be found in the notes. I hope this helps!
11/8/25
This is a superb recipe! My husband raved and said it is exactly what he wants when he asks for steak. I used the oven method which is simple and straightforward. I kept the thermometer handy and checked at 7 minutes and the steak was done. As you pointed out, the resting is just as important as the cooking method. Thanks for your instructions and hints. They worked exceptionally well.
So happy to hear that, Michelle! I am glad it turned out so well for you.
GREAT steak recipe!!
I really appreciated this recipe. I had to make dinner last minute, had never actually prepared a steak before, followed this recipe and they came out fantastic! I’ll use it again for sure – thanks for being there to save the day/dinner!
The pictures are too big and so many unnecessary information I just wanna cook my ribeye can you just get to the point and not overcomplicate thing please?
Hello, at the top of the post there is a ‘jump to recipe’ button. Click on it and it will bring you to the recipe at the bottom.
That was an incredibly gracious reply to such a rude comment.
I used the grill method, which I very easily found by the way, and the steaks came out perfect!
Great ribeye oven recipe. Came out great!
Recipe is awful. I even used a little less time because I thought it sounded too long…steaks still came out well done. What a waste!
Oh no, I am sorry to hear that, Trevor. Were your steaks thinner than 1-inch?
Best ribeyes oven recipe! Easy and delicious!
Really simple yielding excellent steak. I did the oven version.