Better than the steakhouse, tender and juicy ribeye steak with a perfect seared crust is garlicky, buttery and packed with so much flavour. All it takes is a few simple ingredients, a cast-iron skillet or grill pan, and It is surprisingly super quick and easy to make at home in about 30 minutes, including wait time. Complete the meal with a side of creamy mashed potatoes and roasted vegetables.
What You Need to Make Ribeye Steak
You really don't need a whole lot to make a delicious and juicy ribeye steak. All you need are:
- ribeye steak - make sure to get good quality steaks about 1-inch thick and weighing 1/2 pound each.
- salt and pepper
- olive oil - for brushing the grill pan or cast-iron skillet.
- butter - for basting on the steak during the cooking process.
- garlic - for flavour.
And don't forget an indoor grill pan (if you are not using an outdoor grill) and tongs to flip the steaks over. You can also cook these steaks on a cast-iron skillet.
How to Make the Best Grilled Ribeye Steak
First, prepare the steaks by transferring them out of the fridge 20-30 minutes before you begin, and let them rest at room temperature. Then, pat the steaks dry and season with salt flakes and pepper.
Now it's time to grill. Brush olive oil over a grill pan or skillet and heat over medium high heat for 3-4 minutes. Place steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create criss cross grill marks and cook for another minute.
Add butter and minced garlic and baste the steaks by repeatedly pouring the butter and garlic mixture over the steaks with a spoon. Cook until level of desired doneness is reached (see below), then let it rest for 5 minutes before serving.
What is the Difference Between Medium-Rare, Medium, and Well-Done Steak?
- For rare, cook until the internal temperature reaches 130-135 F. A rare steak will be charred and brown on the outside but completely red in the inside. The meat is very soft.
- For medium rare, cook until the internal temperature reaches 135 F. A medium rare steak is tender, soft, and moist with warm red center.
- For medium done, cook until the internal temperature reaches 140 F. has a hot center with almost no pink.
- For medium-well, cook until the internal temperature reaches 155 F. A medium-well steak is cooked fully through with no pink inside. It is more fleshy and resistant.
Tips for Making the Perfect Steak
- Season generously. The only need salt and pepper to season these steaks before grilling. For this recipe, you will need a full teaspoon of each.
- Make sure the grill or skillet is hot. To get the perfect sear on your steak, it is important that your pan is hot before you place the steaks inside.
- Baste the steak. Once you add your butter and garlic, make sure to baste the steak by repeatedly pouring the butter and garlic mixture over the steaks with a spoon. This adds to much more depth of flavour, adds a beautifully seared crust, and really enhances the taste and texture of the meat.
- How to check for doneness. Check for doneness by inserting a digital meat thermometer into the center of the meat to get a quick measurement. This tool is very useful when cooking meat for checking doneness.
- Let the steak rest. Once your steak is done, let it rest for 5 minutes before serving. Giving it a rest helps the flavours to develop even further.
More Beef Steak Recipes
- Souvlaki Beef Shish Kebabs
- Korean Beef Steak Tacos
- Korean Beef Steak Rice Bowl
- Surf and Turf Steak and Lobster Tails
- Easy Summer Grilling Recipes
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The Best Ribeye Steak
- Prep Time: 5 minutes (+ 20 minutes wait time)
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 2 ribeye steaks 1x
- Diet: Gluten Free
Description
Better than the steakhouse, the best tender and juicy ribeye steak with a perfect seared crust is garlicky, buttery and packed with so much flavour.
Ingredients
- 2 ribeye steaks (1/2 lb. or 8 oz. each), 1-inch thick, at room temperature
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/4 cup butter
- 1 teaspoon garlic, minced
Instructions
- Remove steaks from the refrigerator and let it sit at room temperature for 20-30 minutes. This helps the steak cook more evenly.
- Pat the steaks dry with a paper towel, and then season all over with salt and pepper.
- Brush olive oil over a grill pan or skillet and heat over medium high heat for 3-4 minutes. The oil will shimmer and sizzle when it's hot and ready. Place the steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create criss cross grill marks and cook for another 1 minute.
- Add butter and minced garlic in the grill pan and allow butter to melt. Baste the steaks by repeatedly pouring the melted butter and garlic mixture over the steaks with a spoon. Tilting your grill slightly will assist with basting. Do this for a few minutes.
- Flip the steak and repeat the step above. Cook until the internal temperature reaches 130-135F (for rare), 135 F (for medium rare), 140 F (for medium), or 155 F (for well-done). It should take approximately 10 minutes in total to cook the steaks.
- Remove the steaks from the grill pan and cover with aluminum foil to keep them moist. Let the steaks rest for 5 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
- Serve the steaks with a side of mashed potatoes and roasted vegetables. Pour the remaining garlic butter from the grill pan over the steak.
Notes
Season generously. The only need salt and pepper to season these steaks before grilling. For this recipe, you will need a full teaspoon of each.
Make sure the grill or skillet is hot. To get the perfect sear on your steak, it is important that your pan is hot before you place the steaks inside.
Baste the steak. Once you add your butter and garlic, make sure to baste the steak by repeatedly pouring the butter and garlic mixture over the steaks with a spoon. This adds to much more depth of flavour, adds a beautifully seared crust, and really enhances the taste and texture of the meat.
How to check for doneness. Check for doneness by inserting a digital meat thermometer into the center of the meat to get a quick measurement. This tool is very useful when cooking meat for checking doneness.
Let the steak rest. Once your steak is done, let it rest for 5 minutes before serving. Giving it a rest helps the flavours to develop even further.
- Category: Beef
- Method: Grill
- Cuisine: American
Keywords: best ribeye steak, grilled ribeye steak, ribeye steak, how to cook steak, skillet steak, cast iron skillet steak, easy steak
James McNulty says
The recipe is fine except that you omitted the rare option. My wife would reject all your streaks as cooked at the first cut revealing the dry brown interior.
★★★★★
Sam | Ahead of Thyme says
Thanks James. You are right, I have added the instructions for the rare option. Enjoy!