This Ribeye Steak recipe delivers juicy, flavorful steaks with a perfectly seared exterior and buttery finish, all from the grill. With simple seasoning and a short resting time, you can have steakhouse-quality results in just a few easy steps.
I love to serve this steak with simple oven roasted potatoes, tomato burrata salad, and grilled corn on the cob.
Holly’s Recipe Highlights: Perfect Ribeye Steaks
- Flavor: Juicy and richly beefy with a savory, smoky crust, buttery finish, and perfectly seasoned flavor.
- Why Make It: Two reliable cooking methods make steakhouse-style ribeye simple to prepare, with no complicated marinade required.
- Prep Note: Let the steaks sit out briefly before cooking, then season generously just before they hit the heat.
Total Time: 30 Mins Serving: 2 Steaks Cooking Method: Grill (or oven)
Ingredient Notes
- Ribeye Steaks: Choose steaks about 1 inch thick with visible marbling throughout for the best flavor and tenderness. Boneless ribeyes cook evenly and are easy to handle, while bone-in ribeyes may take slightly longer to cook.
- Steak Seasoning: Use your favorite steak seasoning (we love Montreal Seasoning or Hey Grill Hey Beef Seasoning), or keep it simple with kosher salt and black pepper.
- Butter: Adds richness and a buttery finish as the steaks rest. It’s optional, but homemade steak butter can add an extra layer of flavor.
How to Make Perfect Ribeye Steak
- Let the steak come to room temperature. Coat with oil and season.
- Grill or sear in a cast-iron skillet and finish in the oven (full recipe below).
- Transfer to a plate, top with butter, and loosely tent.
Let the steaks rest and then serve.
Save That Steak
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.
Steakhouse Sides
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Remove steaks from the fridge at least 45 minutes before cooking.
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Preheat grill to medium heat (approximately 375°F).
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Just before cooking, rub steaks with olive oil and generously season to taste.
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Grill 5 to 6 minutes per side for medium-rare, or 6 to 7 minutes per side for medium.
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Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks for 5 to 10 minutes before serving.
Oven
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Preheat the oven to 400°F.
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Heat a large cast-iron pan on the stove over medium-high heat.
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Add steaks and cook 2 minutes per side to brown. Place the pan in the oven and roast 11-14 minutes or until the ribeyes reache the desired temperature.
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Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.
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Rest steaks 5-10 minutes before serving.
Cooking Times/Temperatures
Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.
Remove steaks from the heat about 5°F before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.
Calories: 694 | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 168mg | Sodium: 218mg | Potassium: 606mg | Sugar: 1g | Vitamin A: 384IU | Calcium: 16mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
