Ribeye Steak Recipe

Perfect Ribeye Steaks

Ribeye Steaks are tender, juicy, and perfectly seasoned with this easy recipe.

Prep: 5min

Total: 30min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 694 kcal, Carbohydrate 1 g, Protein 46 g, Fat 57 g, Saturated Fat 23 g, Cholesterol 168 mg, Sodium 218 mg, Sugar 1 g, servingSize 1 serving

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)

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Just before cooking, rub steaks with olive oil and generously season to taste.’, ‘name’: ‘Just before cooking, rub steaks with olive oil and generously season to taste.’, ‘url’: ‘https://www.spendwithpennies.com/perfect-ribeye-steaks/#wprm-recipe-198372-step-0-1’}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Grill’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat grill to medium heat (approximately 375°F).’, ‘name’: ‘Preheat grill to medium heat (approximately 375°F).’, ‘url’: ‘https://www.spendwithpennies.com/perfect-ribeye-steaks/#wprm-recipe-198372-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.’, ‘name’: ‘Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.’, ‘url’: ‘https://www.spendwithpennies.com/perfect-ribeye-steaks/#wprm-recipe-198372-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.’, ‘name’: ‘Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.’, ‘url’: ‘https://www.spendwithpennies.com/perfect-ribeye-steaks/#wprm-recipe-198372-step-1-2’}]}

Ribeye Steak Recipe (Tender, Juicy, & Easy!)

Cooking a cast iron ribeye steak is easy! This ribeye steak recipe only takes 15 minutes, for a perfectly tender, juicy result every time.

Prep: 5min

Total: 15min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 519 kcal, Carbohydrate 0.7 g, Protein 34.5 g, Fat 42.4 g, Saturated Fat 10.7 g, Cholesterol 103.8 mg, Sodium 960.6 mg, Fiber 0.2 g, unSaturated Fat 12.7 g, servingSize 1 serving

Ingredients:

• 2 12-oz Ribeye steaks ((~1.5 inches thick))
• 1/2 tbsp Sea salt
• 3/4 tsp Black pepper
• 2 tbsp Avocado oil
• 1/2 recipe Compound butter ((1/4 cup; I made it with parsley, rosemary, and thyme this time))

Instruction:

1. Make the compound butter according to the instructions here. Freeze for 30 minutes, or chill in the refrigerator for several hours or overnight before using.
2. Pat both sides of the ribeye dry. Season with salt and pepper. If you have time, let the steak sit at room temperature for 30 minutes, which will help with more even cooking. (It’s okay to skip this if needed.)
3. Add oil to a cast iron skillet and preheat to 450 degrees F (232 degrees C; on most stoves, this is medium high heat). The oil should be just barely smoking.
4. For medium-rare steak, set a timer for 5 minutes. Move one of the steaks to the pan. Cook the ribeye for 5-6 minutes, flipping every 30 seconds but not moving around in between. With one minute left in cooking, add a pat (~1 tablespoon) of the compound butter to the pan and spoon over steak. If you want a different level of doneness, aim for about 3-4 minutes for rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. The final internal temperature should be 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, or 160 degrees for well done (internal temperature will rise an additional 5 degrees when resting in step 5).
5. Once the steak is done, remove from the pan to prevent overcooking, and cover with aluminum foil for 10 minutes to rest before cutting.
6. Repeat steps 4-5 with the other ribeye steak.
7. Serve each steak with an additional tablespoon of compound butter on top.

Ribeye Steak Recipe

Achieving steakhouse-worthy flavors doesn’t have to be difficult! The ultimate ribeye steak is juicy, flavorful, and seared to perfection all in the comfort of your kitchen.

Prep: 5min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 510 kcal, Carbohydrate 2 g, Protein 23 g, Fat 46 g, Saturated Fat 23 g, Trans Fat 1 g, Cholesterol 130 mg, Sodium 263 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 21 g, servingSize 1 serving

Ingredients:

• 1 pound ribeye steak
• Salt and Pepper
• 2 Tablespoons olive oil
• 1/2 cup butter
• 8 garlic cloves smashed
• Fresh rosemary and thyme sprigs

Instruction:

1. Let the steak rest for 30 minutes to come to room temperature. Salt and pepper to taste.
2. In a medium-sized skillet over medium-high heat the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden-brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
3. Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steak while they are cooking.

Ribeye Steak

You’ll never crave steakhouse fare again after seeing how easy it is to whip ribeye steak right at home.

Prep: 5min

Total: 1h

Yield: 2 serving(s)

Nutrition Facts: calories 1363 Calories, Fat 114 g, Saturated Fat 50 g, Trans Fat 6 g, Cholesterol 348 mg, Sodium 1141 mg, Carbohydrate 3 g, Fiber 2 g, Sugar 0 g, Protein 82 g

Ingredients:

• 1 2-inch thick bone-in ribeye steak (about 2 lbs.)
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 2 tbsp. unsalted butter
• 3 garlic cloves, lightly smashed
• 2-3 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• Flaky sea salt

Instruction:

1. On a plate, season steak generously with salt and pepper. Let sit up to 30 minutes to let steak come to room temperature.
2. In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.
3. Flip the steak and cook, undisturbed, 6 minutes more.
4. Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, until steak is medium-rare (about 120°), about 5 minutes more.
5. Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving.

Gordon Ramsay Shows a NFL Star How To Make The Perfect Ribeye

FAQ

What is the best way to cook a ribeye?

Is it better to cook a ribeye in the oven or on the stove?

Should I marinate ribeye steak?

How do you make a ribeye super tender?