Juicy Ribeye Steak at Home
Cooking a ribeye steak isn’t just dinner—it’s an experience. From the rich marbling to the satisfying sizzle when it hits the hot pan, and the irresistible aroma filling the kitchen, ribeye elevates any meal. Whether for a relaxed weekend dinner or a celebratory feast, this cut promises indulgence with every bite.
I remember my first ribeye attempt—nervous about overcooking such a beautiful steak. By keeping it simple, I ended up with results that rivaled a steakhouse. That’s the beauty of ribeye: its flavor shines with just salt, pepper, butter, and aromatics like garlic or thyme. The marbling melts during cooking, creating tender, juicy meat. Master the timing and heat, and a perfect crust with a melt-in-your-mouth center is surprisingly easy.
Over time, I’ve tried cast-iron searing, grilling, and sous vide, but for simplicity and flavor, a skillet wins every time. A hot pan, a rested steak, and a quick butter baste turn this cut into a restaurant-quality meal. Pair it with roasted vegetables, mashed potatoes, or a fresh salad for a luxurious yet effortless dinner.
If you want ribeye cooked perfectly—juicy, tender, and crusted—this recipe will guide you step by step.
🥩 Skillet Ribeye Steak
Ingredients
- 2 ribeye steaks (1–1½ in thick, 12–16 oz each)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme or rosemary
- 1 tsp kosher salt
- ½ tsp black pepper
- Optional: smoked paprika or steak seasoning
Instructions
- Bring to Room Temperature
Remove steaks from the fridge 30–45 minutes before cooking for even searing. - Season the Meat
Pat dry with paper towels. Rub with olive oil, then season with salt and pepper, pressing the seasoning into the meat. - Preheat the Pan
Heat a cast-iron skillet or grill pan over high for 3–4 minutes. A drop of water should sizzle immediately. - Sear the Steaks
Place steaks in the hot pan without crowding. Sear 2–3 minutes per side until a deep golden crust forms. - Add Butter & Aromatics
Reduce heat to medium. Add butter, garlic, and thyme or rosemary. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes. - Check Doneness
Use a thermometer:
- Rare: 120–125°F (~6 min)
- Medium-rare: 130–135°F (~8 min)
- Medium: 140–145°F (~10 min)
- Medium-well: 150–155°F (~12 min)
- Rest the Steak
Transfer to a plate or cutting board. Tent loosely with foil for 5–10 minutes to let juices redistribute. - Serve
Slice against the grain. Drizzle with pan butter and herbs. Pair with mashed potatoes, roasted vegetables, or a crisp salad.
✨ Tender, juicy, and full of flavor—this ribeye steak brings steakhouse quality straight to your table.
