Juicy Ribeye Steak Recipe – Foolproof 5-Step Method for

There’s nothing quite like the smell of a perfectly cooked ribeye steak sizzling in your kitchen—that rich, meaty aroma mingling with garlic and rosemary. I remember the first time I nailed it—years ago on my tiny apartment stove, watching nervously as butter bubbled around the edges of my cast iron skillet. When I sliced into that medium-rare masterpiece (after much-too-short resting time, rookie mistake!), the rosy pink center and golden crust made me feel like a five-star chef.

After testing every method from grill flares to sous vide, I’ve perfected this foolproof ribeye technique that delivers restaurant-quality results every time. The secret? Combining the reverse-sear method (trust me, it’s life-changing) with an indulgent garlic-butter baste. As someone who’s ruined more steaks than I’d like to admit while learning, I’m thrilled to share the tips that finally helped me achieve steakhouse magic at home.

What makes this recipe special isn’t just the incredible flavor—it’s how approachable it is. Whether you’re using a trusty cast iron or firing up the grill, these techniques will give you that perfect sear-to-juicy-interior ratio that makes ribeye the king of steaks.

Why You’ll Love This Ribeye Steak Recipe

This isn’t just another steak recipe – it’s your ticket to that “wow” moment when your first bite makes everyone at the table go quiet. Here’s why it works:

• No guesswork cooking: The reverse-sear method takes the panic out of getting perfect medium-rare every single time (I’ve burned enough steaks to appreciate this!)
• Restaurant magic at home: That garlic-butter baste with rosemary? It’s the same trick my chef friend uses at his fancy steakhouse – smells incredible while cooking too
• Better than takeout: Honestly, once you taste this juicy, crusty masterpiece, you won’t want to pay steakhouse prices again
• Two ways to win: Works just as beautifully on your grill or in a trusty cast iron – whatever you’ve got works
• Minimal active time: Most of the cooking happens hands-off in the oven, leaving you free to fix sides or pour wine

Seriously folks, this method converted my “always orders steak well-done” sister-in-law. If that’s not a miracle endorsement, I don’t know what is!

Ingredients for the Perfect Ribeye Steak

Gathering these simple ingredients is half the battle won – but trust me when I say quality makes ALL the difference here. After countless trial-and-error steak nights, I’ve learned these exact ingredients create magic together:

• 1 (1.5-inch thick) ribeye steak – Don’t skimp on thickness! My butcher knows I want that perfect marbled cut with a nice fat cap
• 1 tbsp kosher salt – I prefer Diamond Crystal brand for its perfect crunch
• 1 tbsp freshly ground black pepper – None of that pre-ground dust please – grind it fresh!
• 2 tbsp olive oil – Just regular olive oil, not extra virgin – saves your wallet while providing great sear
• 3 tbsp unsalted butter – European-style if you can find it, with its higher butterfat content
• 3 garlic cloves, smashed – I give them a good whack with my knife to release maximum flavor
• 2 sprigs fresh rosemary – That woody aroma transports me straight to fancy steakhouses

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Pro tip: Let your steak sit out for about 15 minutes before cooking – takes the chill off for more even cooking. Oh, and your Pinterest feed will thank you later when you post photos of this masterpiece!

How to Cook Ribeye Steak to Perfection

Alright, steak lovers – let’s get cooking! This foolproof method combines science and a little bit of kitchen magic to create that perfect medium-rare ribeye with a crust that’ll make your neighbors jealous. I’ve perfected every step through (many) trials and errors, so follow along closely!

Preparing the Ribeye Steak

First things first – dry that gorgeous steak! I learned the hard way that moisture is the enemy of a good sear. Pat yours thoroughly with paper towels until it stops feeling damp. Season aggressively all over with salt and pepper – this isn’t the time to be shy! Meanwhile, preheat your oven to 275°F (135°C). Yes, we’re starting low and slow – trust me on this!

Reverse-Searing the Ribeye Steak

Here’s where the magic happens! Place your steak on a wire rack set over a baking sheet – this lets hot air circulate evenly. Pop it in the oven until your meat thermometer hits exactly 115°F (46°C). Takes about 20-30 minutes depending on thickness. Don’t peek! Opening the oven slows everything down. This gentle cooking ensures perfect doneness from edge to edge without that gray band.

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Searing and Basting the Ribeye Steak

Now for the fun part – fire that cast iron until it’s screaming hot! Add just enough olive oil to coat the bottom (careful – it might smoke a little). Lay your steak in and resist the urge to move it! Let it develop that gorgeous crust for 1-2 minutes per side. Flip once using tongs – no stabbing with forks! Once both sides are beautifully browned, reduce heat to medium and add butter, garlic, and rosemary. Tilt the pan and spoon that golden nectar over the steak constantly for about a minute. The smell? Absolute heaven!

Resting and Serving the Ribeye Steak

The hardest part – waiting! Transfer your masterpiece to a warm plate and walk away for 5 full minutes. I know, I know – but this lets the juices redistribute so they stay in the meat, not on your cutting board. Slice against the grain in thick, juicy pieces and serve immediately, maybe with some of those pan drippings drizzled over top. Cue the happy groans from your dining companions!

Tips for the Best Ribeye Steak

After cooking more ribeyes than I can count (some triumphs, some tragedies!), I’ve gathered my hard-won tips to guarantee steak success every time:

• Thermometer is key – My steak game changed completely when I stopped guessing and started using an instant-read thermometer. That 115°F target before searing? Non-negotiable!
• Thickness matters – That 1.5-inch thickness isn’t just a suggestion. Any thinner and you’ll overcook it before the crust forms.
• Dry is good – Skip the marinades here. A properly dried and seasoned steak develops the best crust.
• Don’t overcrowd your pan – If cooking multiple steaks, give them space! Crowding creates steam instead of sear.
• Let butter solids brown – Those little brown specks from basting? Pure flavor gold – just don’t let them burn.

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Bonus tip from my last disaster: Never try to cook a cold steak straight from the fridge. That 15-minute rest at room temperature makes a huge difference!

Ribeye Steak Variations and Substitutions

Listen, I know we all have those days when we’re missing an ingredient or want to mix things up – that’s why I’ve tested every possible riff on this ribeye! Here are my favorite ways to play with the recipe:

• Grill master method: Skip the cast iron entirely and take it outside! Just keep your grill around 500°F for that perfect sear. The rosemary smoke scent clinging to your clothes is an added bonus.
• Herb alternatives: No rosemary? Thyme works beautifully, or try that sad bunch of parsley wilting in your fridge – chop it fresh for garnish instead.
• Garlic options: Out of fresh cloves? A teaspoon of garlic powder mixed with the salt works in a pinch (but freshly smashed is always best).
• Butter alternatives: My dairy-free friend swears by ghee or even avocado oil for basting – still decadent!

The beauty of this recipe is how adaptable it is. Even tried it with just salt and pepper once when I was desperate – still came out amazing because of that reverse-sear magic. More delicious steak experiments await on our Pinterest boards too!

Serving Suggestions for Ribeye Steak

Oh friends, let’s talk about what makes this ribeye truly shine – the perfect supporting cast! My go-to is a mountain of creamy mashed potatoes (that butter sauce begs to be soaked up!), plus some crispy roasted Brussels sprouts with bacon. For special occasions, I’ll whip up a bright arugula salad sprinkled with shaved parmesan to cut through all that richness. And don’t even get me started on wine pairings – a bold Cabernet makes my heart sing with every juicy bite.

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Storing and Reheating Ribeye Steak

Leftovers? Didn’t expect that with this ribeye, did you? Me neither – but if miracles happen and you’ve got some extra, here’s how to keep it juicy. Store slices in an airtight container for up to 3 days (though good luck resisting that long!). When reheating, skip the microwave – instead, warm it gently in a skillet with a splash of broth to restore moisture. Or my favorite lazy trick? Chop it cold over a salad – the perfect next-day lunch!

Ribeye Steak FAQ

Nutritional Information for Ribeye Steak

Now, I’m no nutritionist, but I can tell you this ribeye packs plenty of protein and iron – basically nature’s multivitamin wrapped in delicious beef! The exact numbers vary based on your steak’s marbling and brands used. Butter amounts change things too (no regrets though!). Just know this is a satisfying, nutrient-rich meal that’s totally worth every savory bite.

Perfect Ribeye Steak Recipe

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Learn how to cook a juicy, medium-rare ribeye steak using a cast-iron skillet or grill. This fool-proof method includes reverse-searing and a garlic-butter baste for restaurant-quality results.

• Author: Sophia Collins
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 1 serving 1x
• Category: Main Course
• Method: Reverse Sear
• Cuisine: American
• Diet: Low Lactose

Ingredients

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• 1 (1.5-inch thick) ribeye steak
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 3 garlic cloves, crushed
• 2 sprigs fresh rosemary

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Instructions

1. Preheat your oven to 275°F (135°C).
2. Pat the steak dry and season generously with salt and pepper.
3. Place the steak on a wire rack over a baking sheet and bake for 20-30 minutes until the internal temperature reaches 115°F (46°C).
4. Heat a cast-iron skillet over high heat and add olive oil.
5. Sear the steak for 1-2 minutes per side until a deep crust forms.
6. Reduce heat to medium, add butter, garlic, and rosemary. Baste the steak for 1 minute.
7. Remove from heat and let rest for 5 minutes before slicing.

Notes

• Use a meat thermometer for accuracy.
• Let the steak rest to retain juices.
• For grilling, follow the same reverse-sear method.
• Find more recipes on our Pinterest account.

Nutrition

• Serving Size: 1 steak
• Calories: 679
• Sugar: 0g
• Sodium: 1200mg
• Fat: 52g
• Saturated Fat: 20g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 50g
• Cholesterol: 150mg