A perfectly cooked Ribeye Steak is one of the simplest yet most satisfying meals you can make at home. This thick-cut steak is naturally rich and flavorful, and a quick sear in a hot skillet creates a beautifully browned crust while butter, garlic, thyme, and rosemary add incredible aroma.
Ingredients
- 1 (24-ounce), 2-inch-thick ribeye steak, at room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, lightly crushed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
1. Bring the Steak to Room Temperature
Remove the ribeye from the refrigerator about 30 minutes before cooking.
Pat the steak thoroughly dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
Drying the surface helps encourage better browning when the steak hits the hot pan.
2. Heat the Skillet
Place a heavy cast-iron skillet or another oven-safe, heavy-bottomed pan over medium-high to high heat.
Add the canola oil and heat until it is shimmering but not smoking heavily.
3. Sear the Ribeye
Carefully place the steak into the hot skillet.
Sear without moving it for approximately 3–4 minutes, or until a deep golden-brown crust develops.
Flip the steak and sear the other side for another 3–4 minutes.
Because a 2-inch-thick ribeye is substantial, the exact cooking time will depend on the starting temperature of the steak, pan temperature, and your desired doneness.
4. Add the Butter and Herbs
Reduce the heat slightly and add the butter, crushed garlic, thyme, and rosemary to the pan.
Once the butter melts and becomes fragrant, carefully tilt the skillet toward you.
Use a large spoon to repeatedly scoop the hot herb-and-garlic butter over the top of the steak for about 1–2 minutes.
This basting step adds richness and allows the garlic and herbs to infuse the butter.
5. Check the Internal Temperature
For the most reliable results, use an instant-read thermometer rather than relying only on cooking time.
Approximate final temperatures are:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C)
For food safety, whole cuts of beef are generally recommended to reach 145°F (63°C) with a 3-minute rest, although many people prefer ribeye cooked medium-rare. If choosing a lower temperature, use high-quality meat and appropriate food-handling practices.
6. Rest the Steak
Transfer the steak to a cutting board and let it rest for about 5–10 minutes.
Resting allows the juices to redistribute through the meat rather than immediately running onto the cutting board when you slice it.
7. Slice and Serve
Slice the ribeye against the grain into thick slices.
Spoon some of the remaining garlic-and-herb butter from the skillet over the steak and serve immediately.
Tips for the Best Ribeye
- Dry the steak well: Moisture on the surface can interfere with browning.
- Season generously: A thick steak needs enough seasoning to flavor the entire bite.
- Use a heavy skillet: Cast iron holds heat exceptionally well and helps create a deep crust.
- Don’t constantly flip the steak: Give each side enough time to develop a good sear.
- Use a thermometer: Thickness makes cooking time an unreliable indicator of doneness.
- Don’t skip the resting period: It helps keep the finished steak juicy.
What to Serve With Ribeye
Ribeye pairs beautifully with classic steakhouse sides such as:
- Garlic mashed potatoes
- Crispy roasted potatoes
- Creamed spinach
- Grilled asparagus
- Sautéed mushrooms
- Green beans
- Fresh garden salad
- Garlic bread
A simple pan sauce made from the remaining garlic butter is often all you need to finish the dish.
Final Thoughts
This skillet-seared Ribeye Steak is all about getting the basics right: a well-seasoned steak, a very hot pan, a deeply browned crust, and a final baste with butter, garlic, thyme, and rosemary. Give the steak time to rest before slicing, and you’ll have a rich, juicy centerpiece that’s perfect for a special dinner at home.