These Perfect Ribeye Steaks are juicy and full of flavor, making dinner feel like a special occasion. Just a little seasoning and a good sear will do the trick!
Nothing beats the sound of a steak sizzling on the grill! I love pairing these with a simple salad or some roasted veggies—it’s a quick and tasty way to impress anyone at the table!
Ingredients & Substitutions
Ribeye Steaks: These steaks are known for their marbling and rich flavor. You can also try sirloin or strip steaks as alternatives if ribeye isn’t available, but the taste won’t be as rich.
Olive Oil: I prefer using extra virgin olive oil for its robust flavor, but any high-heat oil like canola or avocado will work too. Just avoid using oils with stronger flavors that might overpower the meat.
Garlic: While it’s optional, crushed garlic adds a lovely aroma and flavor. If you’re not a big fan of garlic, you can easily leave it out or replace it with shallots for a milder taste.
Fresh Herbs: Rosemary and thyme are classic choices for beef. If you don’t have these, dried herbs can work as well, but use them sparingly as they’re more concentrated.
Unsalted Butter: This adds richness to the steaks. If you prefer a lighter option, you can skip the butter and use just olive oil or a little lemon juice for some brightness.
How Do You Get Perfectly Cooked Steaks?
The key to a great ribeye steak is even cooking, which starts with bringing your steaks to room temperature. This allows the center to heat up for consistent doneness. Aim for about 30 minutes out of the fridge.
- Preheat your skillet or grill on high until it’s very hot. This ensures a good sear.
- Generously season with salt and pepper just before cooking. This enhances flavor and creates a nice crust.
- Let them cook undisturbed on the first side; this helps achieve a beautiful brown crust. Use tongs to flip, not a fork, to keep juices in.
- Basting with butter and herbs at the end adds rich flavor. It’s optional but highly recommended!
- Always let your steaks rest after cooking; this redistributes juices for a more flavorful bite.
How to Cook Perfect Ribeye Steaks?
Ingredients You’ll Need:
For the Steaks:
- 2 ribeye steaks (about 1 inch thick)
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Optional Flavorings:
- 2-3 cloves garlic, crushed
- Fresh rosemary or thyme sprigs
- 2 tablespoons unsalted butter
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and cook, plus an extra 30 minutes for the steaks to come to room temperature. You’ll enjoy perfectly seared ribeye steaks in under an hour—perfect for a delicious meal!
Step-by-Step Instructions:
1. Bring Steaks to Room Temperature:
Take your ribeye steaks out of the fridge and let them sit at room temperature for about 30 minutes. This helps the steaks cook evenly and keeps them juicy!
2. Preheat the Pan or Grill:
While the steaks are warming up, heat a cast-iron skillet or grill over high heat until it’s really hot. If using a skillet, add the olive oil and let it heat up until it starts to shimmer. You want it nice and hot for that perfect sear!
3. Season the Steaks:
Generously sprinkle salt and freshly ground black pepper on both sides of the ribeye steaks. For an extra flavor boost, rub the steaks with the crushed garlic, if you’re using it.
4. Sear the Steaks:
When your skillet or grill is hot, carefully add the steaks. Avoid moving them around for the first 4-5 minutes, as you want a nice crust to form. After that, flip the steaks using tongs and cook for another 3-4 minutes for medium-rare. Adjust the time if you prefer them more done.
5. Add Herbs and Butter (Optional):
In the last minute of cooking, toss in the crushed garlic and sprigs of fresh rosemary or thyme, along with the butter if you like. Spoon the melted butter and herbs over the steaks for added flavor. It will smell amazing!
6. Check Doneness:
Use an instant-read thermometer to check the internal temperature of the steaks. You want 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well. Make it as you like it!
7. Rest the Steaks:
Once your steaks are done, take them off the heat and let them rest on a plate for about 5-10 minutes. This step is key, as it allows the juices to redistribute and helps keep the meat tender.
8. Serve and Enjoy:
Finally, slice your ribeye steaks against the grain and serve them right away. You can garnish with fresh herbs if desired. Enjoy your perfectly cooked ribeye steak—it’s sure to impress!
Can I Use Frozen Ribeye Steaks for This Recipe?
Yes, but be sure to fully thaw them first! To thaw frozen ribeye steaks safely, place them in the refrigerator overnight or submerge them in a sealed plastic bag in cold water for a few hours. Avoid cooking them from frozen, as it can lead to uneven cooking.
How Do I Achieve a Different Level of Doneness?
If you prefer your steak cooked beyond medium-rare, simply adjust the cooking time. For medium, aim for an internal temperature of 140°F (60°C), and for medium-well, look for 150°F (65°C). Use an instant-read thermometer for accuracy—it’s the best way to ensure your steak is cooked to your liking!
What Should I Do If I Don’t Have Fresh Herbs?
No worries! If you don’t have fresh herbs like rosemary or thyme, you can use dried herbs instead. Use about a teaspoon of dried herbs sprinkled over the steaks during the cooking process. Alternatively, skip the herbs entirely or try seasoning with your favorite steak seasoning for added flavor.
How Should I Store Leftover Ribeye Steaks?
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a little broth or water to prevent dryness. Avoid microwaving if possible, as it can make the steak chewy.
