2 Easy & Delicious Ribeye Steak Recipe

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Ribeye steak is a true delight for meat lovers everywhere.

For me, ribeye steak is my all-time favourite kind of steak, with the perfect tenderness and mouth watering experience. The combination of juicy fat and robust beefy flavour makes it hard to resist.

Known for its rich marbling and incredible flavour, ribeye is the star of any grill or dinner table.

Whether you prefer it grilled to perfection or seared in a cast-iron skillet, ribeye steak offers versatility, making it a favourite among home cooks and chefs.

I was never a beef person, until I married a beef lover. Now, (quite unimaginable for me from the past), I make incredible steaks.

It’s not me being cocky, my siblings and friends are always asking for steak when coming over for dinner. Here are my two best spins on ribeye steak:

Classic Pan Seared Ribeye Steak

Ready for an experience?

A classic pan-seared ribeye steak perfectly combines crispy, juicy, and savoury goodness.

To make it a complete experience, I serve it on a skillet. How fancy.

Ingredients For Classic Pan-Seared Ribeye Steak

1 ribeye steak (about 1 inch thick)
Salt (to taste)
Freshly ground black pepper (to taste)
2 tablespoons olive oil
2 tablespoons butter
3-4 garlic cloves (smashed)
Fresh thyme or rosemary (a few sprigs – optional, but highly recommended)
Optional: A pinch of crushed red pepper flakes

Instructions For Classic Pan-Seared Ribeye Steak

First, take the ribeye steak out of the fridge and let it rest at room temperature for about 30 minutes. This helps the steak cook evenly—because we want perfection, right?
Pat the steak dry with paper towels. Then, generously season both sides with salt and pepper. Make sure it’s coated well, so every bite is packed with flavour. Add a dash of crushed red pepper flakes if you like a little heat.
Heat the skillet on medium-high heat. You want it nice and hot. A cast iron pan is ideal for this, but any heavy-bottomed skillet will do.
Add the olive oil to the pan, and once it’s almost smoking, gently place the steak in the pan. Listen to that glorious sizzle.
Sear the steak for 4-5 minutes on one side. If you want to check, try lifting the steak up gently with tongs. It should release from the pan easily once it’s ready to flip.
Flip the steak to the other side and immediately toss in the butter, garlic cloves, and herbs.
As the butter melts, tilt the pan slightly and use a spoon to baste the steak with that glorious, garlicky, buttery goodness.
Continue to cook the other side for about 3-4 minutes, depending on how you like it cooked. (See below for doneness times.)
For a medium-rare steak, cook until the internal temperature reaches about 130°F (54°C). Here's a quick guide for other doneness preferences:

Rare: 120°F (49°C)
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-well: 150°F (66°C)
Well-done: 160°F (71°C) and beyond

Once you’ve hit your desired doneness, remove the steak from the pan and let it rest for 5-10 minutes. This lets the juices redistribute, ensuring each bite is melt-in-your-mouth perfection.
Slice the steak against the grain, arrange it on your plate, and admire your work of culinary art. Now, grab your knife and fork and savour the flavour.

Oven Baked Ribeye Steak Recipe

Who says you need a grill to enjoy a perfect ribeye steak?

With a sizzling hot oven and a few simple steps, you can create a delicious, juicy ribeye that will make your taste buds jump for joy.

Let’s dive into this easy, comforting recipe that’s perfect for any day of the week.

Ingredients For Oven Baked Ribeye Steak Recipe

1 ribeye steak (about 1 inch thick, bone-in or boneless,up to you)
Salt (to season)
Freshly ground black pepper (to taste)
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic
Fresh thyme or rosemary

Instructions For Oven Baked Ribeye Steak

Preheat the oven to 400°F (200°C).
Take the ribeye steak out of the fridge and let it sit for about 30 minutes.
Pat your steak dry with paper towels. Now, drizzle the olive oil over the steak, rubbing it in to coat every surface.
Then, season generously with salt and pepper. Add a little garlic or rosemary if you’re feeling fancy.
Heat a large oven-safe skillet (cast iron works great) over medium-high heat on the stovetop.
Once it’s sizzling hot, add a little more olive oil. Place your ribeye steak in the pan and sear it for 2-3 minutes on each side.
After you’ve seared both sides, throw in the butter, garlic, and fresh herbs. Tilt the pan a bit and spoon that melting butter over the steak to baste it with all the savory goodness. Oh, that smell!
Carefully move your skillet with the steak into the preheated oven. Now, let the oven work its magic.
Cook the steak for about 4-6 minutes for medium-rare, depending on your steak’s thickness. For medium, leave it in for about 6-8 minutes.
If you’re a perfectionist like me, use a meat thermometer to check the internal temperature (refer to the above mentioned temperature for doneness).
Once your steak is cooked to perfection, take it out of the oven and let it rest for about 5-10 minutes.
You’ve got yourself a gorgeous ribeye steak, perfectly baked and bursting with flavour. Enjoy it with your favorite sides—maybe some roasted veggies, mashed potatoes, or a fresh salad.