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

This post may contain affiliate links, which help keep this content free. (full disclosure)

If you are looking for simple and delicious cast iron Ribeye Steak Recipe, look no further! Cooking rib-eye steaks in a cast iron skillet is simple and yields juicy, flavorful skillet-seared rib-eyes every time.This method is also better than most of my steak recipes (including sirloin steak, Chuck Eye Steakand Roasted Tenderloin) using the stove-to-oven method. Even if you can’t cook ribeye steak, this recipe will make you look like a pro!

What is a Ribeye Steak?

Rib-eye steak, sometimes spelled rib-eye or rib eye steak, is a delicious, tender cut of beef with lots of marbling.It is cut from the rib area of ​​the cow (i.e. from rib roast).

Ingredients and Substitutes

This section explains how to choose the best ingredients for cooking ribeye steak, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

• Rib Eye Steak – I used boneless rib eye steaks, which is recommended as it cooks them more evenly (meat that is closer to the bone will cook more slowly, which can cause other parts to overcook). The best steaks are 1.5 inches thick with plenty of marbling. Rib eyes with a high level of marbling are tender and delicious when cooked.
• sea ​​salt – draws out moisture, forming a dry brine, which is then reabsorbed back into the steak, making it more juicy and tender.
• Black pepper – For this ribeye steak recipe, use plain black pepper as it brings out the saltiness of the meat.
• avocado oil – Restaurants usually cook their steaks in canola oil, but I prefer this oil. Use any high heat cooking oil you like.
• compound butter – The compound butter made with garlic cloves and fresh herbs like parsley, fresh rosemary sprigs and fresh thyme really elevates the simple steak.

Tip: Make the compound butter ahead of time to save time.

If you want to cut down on the wait time, make the compound butter the night before so you can start cooking the ribeye right away and the flavors in the butter will develop.

How to Cook Ribeye Steak in a Cast Iron Skillet

This section shows how to cook a ribeye steak in a skillet, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Make the butter. Let Mix the butter according to the instructions here。 Freeze for 30 minutes before using, or chill in the refrigerator for several hours or overnight.
2. season. Pat both sides of the ribeye steak dry with paper towels. Season with salt and pepper.

Tip: Bring steaks to room temperature.

If you have time, let the steak sit at room temperature for 30 minutes. This will help ensure more even cooking. (Skip this if desired.)

3. burnt. add oil to cast iron skillet and preheat to 450°F. The oil should be just smoking. Remove one steak to the pan.Cook for 5-6 minutes, turning every 30 seconds clamp But won’t move between the two.
4. stretch. With a minute left in the cooking time, add the compound butter to the pan and spoon over the rib eye recipe.
5. rest. Remove steak from pan, cover with foil and let rest 10 minutes before slicing.

6. repeat. For the next steak, repeat the cooking process. Serve the cast iron rib eye steak recipe and top it with a tablespoon of compound butter.

How long should rib eye steak be cooked?

Knowing how long to cook your rib eye depends on how much you like your steak. For medium-rare steaks, you’ll want to cook them for 5-6 minutes, turning them every 30 seconds, or until the internal temperature reaches 130 degrees Fahrenheit. If you prefer varying degrees of doneness, use the ribeye cooking schedule below:

notes: The times and temperatures above are when you should remove your steak from the pan. At rest it rises another 5 degrees.

Tips for the Best Ribeye Steak Recipe

Juicy, succulent rib eye recipes are a thing of beauty. While this may seem like the domain of professional chefs, with a little know-how, it’s easy to whip up a delicious rib eye steak at home. Here are some tips on the best way to cook ribeye steak:

• Sear the steak in one place. You do want to flip the steak a lot with this method, but don’t move the steak in the middle. This ensures good browning.
• Flip with tongs or a spatula. Do not use a fork and do not squeeze too hard. This will cause the juice to run out.
• Check the temperature with a meat thermometer. One meat thermometer is the best way to ensure you get the doneness you want (check out the temperature chart above).
• Let the steak rest. They retain their juices better if they rest for 5-10 minutes after cooking before slicing.
• Slice against the grain. Cutting against the grain helps break down the muscle fibers in the meat, resulting in a softer texture that’s easier to chew.

What is the optimal doneness for ribeye?

For most people, the best doneness for a ribeye steak is medium rare or 135 degrees Fahrenheit, and you’ll want to take the steak out 5 degrees below your target temperature. For maximum flavor and juiciness with steak, cook medium or less.

storage instructions

• shop: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
• Reheat: This rib eye steak recipe is best reheated in the oven at 250-300 degrees Fahrenheit.For more details on the method, check out the reheating instructions Roasted Tenderloin or Reverse Seared Steaksince it will be the same.
• freeze: Wrap or vacuum seal leftover steaks tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

What to Serve with Ribeye Steak Recipe

Once you’ve perfected your ribeye, the next question is what to do with it. Try these mouthwatering sides!

More Easy Steak Recipes

If you liked this rib eye steak recipe, you might like some of my other ways I cook steak:

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

Cooking Cast Iron Ribeye Steaks is easy! This rib eye steak recipe takes just 15 minutes to get perfectly tender and juicy results every time.

Prepare: 5 minute

chef: 10 minute

all: 15 minute

Serving Size: 4 (adjust according to recipe)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Let Mix the butter according to the instructions here. freeze 30 minutesor refrigerate for several hours or overnight before using.

2. Pat dry both sides of the ribeye. Season with salt and pepper. If you have time, let the steak sit at room temperature for 30 minutes, this will help it cook more evenly. (Skip this if desired.)

3. add oil to cast iron skillet and preheat to 450°F (232°C; on most stoves, this is medium-high heat). The oil should be just smoking.

4. For medium-rare steaks, set a timer 5 minutes. Remove one of the steaks to the pan.boiled rib eye 5-6 minutes, flipping every 30 seconds, but not moving in the middle. With one minute left in cooking, add a small amount (about 1 tablespoon) of compound butter to the pan and spoon over the steaks.If you want varying degrees of doneness, aim for approximately 3-4 minutes For rare, 7-8 minutes For media, 9-10 minutes for medium wells, or 11-12 minutes here you go. The final internal temperature should be 120 degrees (rare), 130 degrees (rare), 140 degrees (medium), 150 degrees (medium good), or 160 degrees (well done) (the internal temperature will rise again during the rest in step 5 5 degrees).

5. When the steak is done, remove from the pan to prevent overcooking and cover aluminum foil for 10 minutes Rest before cutting.

6. Repeat steps 4-5 for the other ribeye steak.

7. Add a tablespoon of compound butter to each steak.

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 1/2 12 oz rib eye steak

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 519

fat 42.4 grams

protein 34.5 grams

total carbohydrates 0.7 grams

net carbs 0.5 grams

fiber 0.2 grams

sugar 0 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe to social media or websites. We would love for you to share a link with a photo. 🙂