Classic Ribeye Steak

A ribeye steak is often considered the king of steaks due to its tender, juicy texture and rich marbling. This Classic Ribeye Steak recipe highlights the best qualities of this cut by searing it to perfection in a hot skillet, followed by basting it with a savory garlic butter sauce infused with fresh rosemary. This steak is perfect for a special occasion or a delicious weeknight dinner.

Ingredients

This recipe serves two people and requires only a few simple ingredients to make the most flavorful and succulent ribeye steaks.

  • 2 Ribeye steaks (about 1-inch thick, bone-in or boneless, your preference)
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter, room temperature
  • 1 tbsp olive oil (for searing the steaks)
  • 1 tbsp fresh rosemary, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: Fresh thyme, for additional flavor

Instructions

Follow these steps carefully to achieve the perfect ribeye steak with a crispy crust and juicy, tender interior. The key to success lies in allowing the steaks to rest, ensuring the butter flavor infuses properly, and carefully monitoring the cooking time.

  • Prepare the steaks: Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
  • Season the steaks: Pat the steaks dry with a paper towel, then generously season both sides with salt and freshly ground black pepper. You can also sprinkle some garlic powder for extra flavor if you like.
  • Heat the skillet: Place a heavy cast-iron skillet over medium-high heat. Add the olive oil to the pan and heat until it begins to shimmer. Make sure the pan is hot before adding the steaks to ensure a nice sear.
  • Sear the steaks: Carefully place the steaks into the skillet. Let them cook undisturbed for about 3-4 minutes on the first side until a golden-brown crust forms. Flip the steaks over and sear the second side for another 3-4 minutes. For a more well-done steak, lower the heat slightly and cook longer on each side.
  • Prepare the butter sauce: While the steaks are cooking, combine the unsalted butter, minced garlic, and rosemary in a small bowl. If using, add some thyme to the mix for a fragrant, herby touch.
  • Baste the steaks: Reduce the heat to medium and add the garlic butter mixture to the pan. Allow the butter to melt, then use a spoon to baste the steaks with the melted butter. Continue basting for an additional 2-3 minutes, ensuring the steaks are cooked to your desired level of doneness (use a meat thermometer: 130°F for medium-rare, 140°F for medium).
  • Let the steaks rest: After cooking, remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes to allow the juices to redistribute within the meat. This step is essential to ensuring a juicy steak.
  • Serve: Slice the steaks against the grain and serve immediately. Pair with your favorite sides such as mashed potatoes, grilled vegetables, or a fresh salad. Don’t forget to drizzle some of the garlic butter sauce from the pan over the steak for an extra burst of flavor.
Classic Ribeye Steak