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ribeye steak recipe

ribeye steak recipe

A detailed guide to creating the perfect ribeye steak using professional techniques such as proper seasoning, temperature control, butter basting, and choosing the right cut. This recipe focuses on achieving a steakhouse-quality result at home, with tender texture, rich flavor, and a perfectly seared crust.
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Prep Time 40 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings: 1 person
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ribeye steak approx. 1 lb, 1.5 inches thick, USDA Prime or Choice
  • Kosher salt
  • Freshly ground black pepper
  • Optional: garlic powder
  • Optional: fresh herbs thyme, rosemary
  • Unsalted butter for basting

Equipment

  • Cast-iron skillet
  • Meat thermometer
  • Tongs
  • Chef’s knife

Method
 

  1. Remove ribeye from the refrigerator 30–45 minutes before cooking.
  2. Pat the steak completely dry.
  3. Season generously with kosher salt and freshly cracked black pepper.
  4. Heat a cast-iron skillet until very hot.
  5. Add the steak and sear 3–6 minutes per side depending on doneness.
  6. Add butter and herbs, then baste for 2–3 minutes by spooning melted butter over the steak.
  7. Check internal temperature using a thermometer (125°F rare, 135°F medium-rare, 145°F medium, etc.).
  8. Remove from the heat slightly below final target temp (carryover cooking adds 5–10°F).
  9. Let the steak rest for 5–10 minutes before slicing and serving.

Notes

  • A well-marbled steak (Prime or Choice) gives the best tenderness and flavor.
  • Do not trim off the fat cap, it contributes flavor and moisture.
  • Butter basting adds richness and helps develop a golden crust.
  • For grilling, expect a smokier flavor but slightly less control over heat.
  • Resting is essential for juicy results.
  • Use side dishes that balance the richness (e.g., roasted vegetables, mashed potatoes, spinach).