Ribeye Steak Recipe (Tender & Easy!) - Wholesome Yum (2024)

If you’re looking for an easy and delicious ribeye steak recipe, look no further! Cooking ribeye steak in a cast iron skillet is simple and produces a juicy, flavorful pan seared ribeye every time. This method is also a bit easier than most of my steak recipes (including sirloin steak, chuck eye steak, and filet mignon) that use a stovetop-to-oven method. Even if you don’t know how to cook ribeye steak yet, this recipe will have you looking like a professional chef!

Why You’ll Love This Ribeye Steak Recipe

• Tender and juicy with golden crust
• Time chart to avoid overcooking
• Fast and easy to make
• Simple ingredients
• Perfect with any side dish, for any occasion

What Is Ribeye Steak?

Ribeye steak, sometimes spelled rib-eye or rib eye steak, is a flavorful, tender cut of beef with plenty of marbling. It’s cut from the rib cage area of the cow (i.e. from the rib roast) and is considered one of the best steaks. When the bone is left in and sticks out, this is called a tomahawk steak.

Ingredients & Substitutions

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

• Ribeye Steaks– I used boneless ribeye steaks, which is recommended because this allows them to cook more evenly (meat near the bone will cook more slowly, which can lead to overcooking other parts). The best ribeyes will be 1 to 1.5 inches thick, as these are less prone to overcooking, with a good amount of marbling.
• Seasoning – Salting liberally is the key (I use sea salt). Salt draws out the moisture, creating a dry brine that is then re-absorbed back into the steak to make it juicier and more tender. You’ll also need black pepper to bring out the flavor. If you like, you can use other seasonings, such as Montreal steak seasoning.
• Oil – Restaurants commonly use canola oil to cook their ribeye steak recipes, but I prefer less processed avocado oil instead. Use any high-heat cooking oil you like.
• Compound Butter – Made with garlic cloves and fresh herbs like parsley, fresh rosemary sprigs, and fresh thyme, compound butter really elevates a simple steak.

How To Cook Ribeye Steak

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

1. Make the garlic butter. Make thecompound butter according to the instructions here. Freeze for30 minutes, or chill in the refrigerator for several hours or overnight before using.
2. Season the steak. Pat both sides of the ribeye steak dry with a paper towel. Season with salt and pepper.

3. Sear the steak. Heat the oil in acast iron skillet, until screaming hot. Move one steak to the pan. Cook for5-6 minutes, flipping every 30 seconds with tongs, but not moving around in between.
4. Add the butter. With one minute left in cooking, add compound butter to the pan and spoon over the ribeye recipe.
5. Rest and serve. Remove the steak from the pan and cover with foilfor10 minutesto rest before cutting. Repeat the cooking process with the second steak. Serve the cast iron ribeye steak recipe with an additional tablespoon of compound butter on top.

How Long To Cook Ribeye Steak?

For a perfect medium rare steak, cook it for 5-6 minutes, flipping every 30 seconds, or until it reaches an internal temperature of 130 degrees F. Rest for 5 minutes to reach 135 degrees F.

If you prefer a different doneness, use the ribeye cook time chart below:

Note: The times and temperatures above are when you should remove the steak from the pan. It will rise an additional 5 degrees while resting. These times also assume that you removed the steaks from the fridge for 30 minutes before cooking (see tips below), so it will take a bit longer if you don’t.

Storage Tips

• Store: Cool completely and store in an airtight container in the refrigerator for up to 3 days.
• Reheat: This ribeye steak recipe is best reheated in the oven at 250-300 degree F. For more details on the method, check the instructions for reheating filet mignon or reverse sear steak, as it will be the same.
• Freeze: Wrap leftover steak tightly or vacuum seal, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Ideas

Now that you know how to make the perfect ribeye, the next question is what to make to go with it. Here are my favorite sides with it:

• Easy Veggies – Use the same compound butter to saute your favorite veggies such as sauteed asparagus (shown in photo above), sauteed broccoli, or sauteed zucchini.
• Healthy Salads – Steak always pairs well with leafy salads, such asspring mix salad,wedge salad (the typical steakhouse starter), or even a7 layer salad if you want to prep ahead.

• Classic Sides – Serve your ribeye steak with your favorite steakhouse sides! The classics are mashed potatoes or steak fries (but you can sub mashed sweet potatoes ormashed cauliflower) and roasted baby potatoes (as pictured above) or larger diced roasted potatoes or faster air fried potatoes. For your veggies, try creamy spinach, sauteed mushrooms, or roasted green beans.
• Breakfast – Steak isn’t just good for dinner. You can’t go wrong with steak and eggs for breakfast!

More Easy Steak Recipes

If you liked this ribeye steak recipe, you may enjoy some of my other ways to cook steak: