When you want something simple, bold, and unforgettable, this Ribeye Steak recipe delivers every single time. It’s the kind of recipe you print, pin, and tape inside your cabinet because it’s just that good. Perfectly seasoned, seared to juicy perfection, and full of mouthwatering flavor—this is a no-fuss, steakhouse-quality meal made right in your own kitchen (or on the grill!).
Don’t lose this recipe—because once you try it, there’s no going back.
🥩 Ingredients
- 2 ribeye steaks (1–1.5 inches thick, bone-in or boneless)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons butter (for finishing)
- Fresh rosemary or thyme (optional, for basting)
🔪 Tools You’ll Need
- Cast iron skillet or grill
- Tongs
- Meat thermometer
- Aluminum foil (for resting)
- Small bowl (for seasoning mix)
🧂 Seasoning Mix
In a small bowl, mix together:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste (don’t skimp—ribeye loves salt!)
🔥 How to Cook Ribeye Steak (Pan-Seared or Grilled)
Step 1: Bring to Room Temp
Remove steaks from the fridge about 30 minutes before cooking. Pat dry with paper towels. This helps with even cooking and a perfect sear.
Step 2: Season Generously
Drizzle both sides of the steaks with olive oil, then rub in the seasoning mix. Make sure the seasoning coats every surface.
Step 3: Heat It Up
- For skillet: Heat a cast iron pan over high heat until smoking hot.
- For grill: Preheat to medium-high heat (450–500°F).
Step 4: Sear the Steak
Place steaks in the skillet or on the grill. Do not move them for 3–4 minutes—you want a golden crust. Flip and cook for another 3–5 minutes depending on your preferred doneness.
Step 5: Add Butter & Herbs (optional)
Add a couple tablespoons of butter and a sprig of rosemary or thyme to the pan. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes to baste.
Step 6: Check Doneness
Use a meat thermometer to check internal temp:
- Rare: 125°F
- Medium Rare: 130–135°F
- Medium: 140–145°F
- Medium Well: 150–155°F
- Well Done: 160°F+
Note: Steak will rise about 5°F as it rests.
Step 7: Rest
Remove steaks from the heat and cover loosely with foil. Let them rest for 5–10 minutes to lock in all the juices.
🥗 What to Serve With Ribeye Steak
- Garlic mashed potatoes or crispy roasted potatoes
- Grilled asparagus or sautéed mushrooms
- A simple green salad with balsamic vinaigrette
- Creamed spinach or corn on the cob
- Dinner rolls or crusty bread to soak up the juices
🔁 Tips & Tricks
- Let the steak rest after cooking—don’t skip this step!
- Don’t overcrowd the pan—cook one or two steaks at a time.
- Use a meat thermometer for foolproof results.
- Want extra flavor? Marinate for a few hours in olive oil, garlic, and herbs before cooking.
📦 Storage
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- To reheat: Warm gently in a skillet over medium-low heat or in the oven at 275°F until just heated through. Avoid microwaving—it dries out the steak.
📣 Final Thoughts: This Ribeye is a Keeper!
This ribeye steak recipe is so good and so easy, you’ll wonder why you ever paid for steakhouse prices. Rich, juicy, well-seasoned, and packed with flavor—it’s everything a good steak should be.
Pin it, print it, save it, screenshot it—just don’t lose it! 🙌
🥩 Craving More?
Try these next:
📸 Cooked This Recipe?
I’d love to see how your ribeyes turned out! Tag your plate on Instagram or Pinterest with #RibeyeDoneRight and let the sizzle speak for itself.
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