Ribeye steak is all about simple seasoning and high heat to let the marbling shine. Here’s a reliable, easy way plus a couple options.
Classic Ribeye (Pan-Seared)
Best for 1–1½ inch thick steaks
Ingredients
- Ribeye steak
- Salt & black pepper
- 1 tbsp oil with high smoke point (avocado or canola)
- 1–2 tbsp butter
- 2 cloves garlic (smashed)
- Fresh rosemary or thyme (optional)
Steps
- Take steak out 30 minutes before cooking.
- Pat dry, season generously with salt and pepper.
- Heat a heavy skillet (cast iron is best) until very hot.
- Add oil, then steak. Sear 3–4 minutes per side.
- Lower heat, add butter, garlic, and herbs.
Tilt pan and spoon butter over steak for 30–60 seconds. - Check temp, then rest 5–10 minutes before slicing.
Internal temps
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
Grill Option
- Preheat grill to high.
- Grill 4–5 min per side, lid closed.
- Finish over indirect heat if very thick.
Simple Flavor Boosts
- Finish with flaky salt
- Top with garlic butter or blue cheese
- Serve with mushrooms or onions
If you want, tell me pan or grill, thickness, and doneness, and I’ll dial it in exactly.
