Master the art of cooking a perfectly seared ribeye steak with this simple and flavorful recipe. Packed with tips to achieve a rich golden crust, tender texture, and optimal doneness, this guide ensures steakhouse-quality results every time. Whether you’re using cast iron or a grill, this ribeye steak is enhanced with a touch of butter and seasoning, making it ideal for weeknight dinners or special occasions. Pair it with classic sides like mashed potatoes or roasted vegetables for a complete, satisfying meal.

Ingredients

2 ribeye steaks (1.25″ thick)
Salt & pepper, to taste
2 tablespoons olive oil
4 tablespoons butter (divided into 4 pats)
Optional: Cowboy butter, for serving

Instructions

Prepare the Steaks
- Remove the ribeye steaks from the fridge 30-60 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels and generously season both sides with salt and pepper.
Heat the Pan
- Place a heavy cast-iron skillet on medium-high to high heat. Allow the pan to heat thoroughly until it’s HOT (this may take several minutes).
- Add olive oil and swirl it around to coat the pan. Test the heat by sprinkling a small drop of water—it should sizzle immediately.
Sear the Steaks
- Carefully place the steaks in the skillet and let them cook undisturbed for 4 minutes to develop a golden crust.
- Flip the steaks using tongs and place a pat of butter on top of each steak. Cook for another 4 minutes for medium-rare (internal temperature of 125°F-130°F, which will rise to 130°F-135°F after resting).
- Adjust cooking time for your preferred level of doneness or for steaks of different thicknesses. Use an instant-read thermometer for accuracy.
Rest the Steaks
- Remove the steaks from the pan and place them on a plate or cutting board. Let them rest for 5-10 minutes to retain juices and allow the residual heat to complete the cooking process.
Serve
- Serve the steaks whole or slice them against the grain for tender slices. Pair with cowboy butter for a rich, flavorful addition as a dipping sauce or drizzled on top.

Why You’ll Love This Recipe

Simple Preparation: Minimal ingredients let the steak’s natural flavors shine.
Perfect Crust: High-heat searing ensures a golden, flavorful crust.
Customizable Doneness: Easily adjust cooking times to suit your preference.

Tips

Use a Cast-Iron Skillet: It retains heat evenly for the perfect sear.
Don’t Skip the Rest: Allowing the steaks to rest ensures maximum juiciness.
Season Generously: Ribeye thrives on bold seasoning to highlight its rich flavor.

Variations and Substitutions

Butter Additions: Infuse butter with garlic, thyme, or rosemary for extra depth.
Different Cuts: Swap ribeye for New York strip, filet mignon, or sirloin.
Marinade Option: For extra flavor, marinate the steaks in olive oil, garlic, and herbs for 1-2 hours before cooking.

FAQs

Can I use a different type of pan?
Yes, but cast iron provides the best heat retention and sear. Stainless steel is a good alternative.

How do I know when the steak is done?
An instant-read thermometer is the most reliable method. For medium-rare, look for 125°F-130°F before resting.

Can I grill the steaks instead?
Absolutely! Use high heat on the grill and follow the same timing and temperature guidelines.

Serving Suggestions

Pair with creamy mashed potatoes, roasted vegetables, or a fresh green salad.
Add a side of garlic bread or sautéed mushrooms for an extra touch of indulgence.
Serve with sauces like cowboy butter, chimichurri, or a rich red wine reduction.

This ribeye steak recipe guarantees a juicy, flavorful meal that feels like dining at a steakhouse in the comfort of your home.