Tender ribeye steaks cooked to juicy perfection is the best way to enjoy steaks at home (and it’s not difficult to make)!
This amazing cut of beef is definitely a favorite and in my opinion, one of the most flavorful out there. There is no need for special or fancy ingredients, just steaks, seasonings, a brush of oil, and a pat of butter for perfection.
A Perfect Steak Every Time!
- This recipe ensures a perfectly juicy ribeye steak every time!
- Steaks can be cooked in the oven or on the grill.
- A simple cut of beef is packed with flavor without a lot of fancy ingredients, sauces, or marinades.
- This is a “foundation” recipe and truly, anyone can make great steaks.
- I’ve included my favorite tips below to make a restaurant-worthy steak (and it costs much less at home too)!
Ribeye Steaks – This ribeye steak recipe uses steaks without a bone. Choose ribeye steaks that have nice even marbling throughout for the best results. Thicker 1″ steaks are easier to cook than thinner steaks. You can get a nice char on the outside without overcooking (I prefer to cook to medium-rare).
Ribeyes have a fat cap along the outside and will most often have a larger piece of fat in the middle. This will all melt into the steak making it ultra juicy!
Seasoning – Use your favorite steak spice for this recipe (we love Montreal Seasoning or Hey Grill Hey Beef Seasoning). Rib eye steaks have so much flavor they really don’t need a lot of fancy ingredients or a marinade.
My dad always uses a simple combination of unsalted butter, black pepper, and seasoned salt and his steaks are ALWAYS amazing.
How to Grill Ribeye Steaks
- Bring steaks to room temperature and season per the recipe below.
- Heat grill to medium heat. Season steaks and grill them between 5 to 7 minutes on each side, depending on the desired done-ness.
- Remove steaks, dot them with butter, and allow them to rest about 5 to 10 minutes before serving.
- Preheat the oven and cast iron skillet or ovenproof pan per the recipe below.
- Sear the seasoned ribeye steaks for two minutes per side. Once steaks are browned on both sides, place the pan in the oven and roast according to the recipe instructions below until you reach the desired doneness. Do not overcook.
- Remove pan and place cooked steaks on a plate and add butter pats to each piece. Make a foil tent and let the steaks “rest” about 5 to 10 minutes. Resting is important to keep them juicy!
Tips for Perfection
Making a great steak is not difficult but here are some things to ensure it’s perfect every time!
- If using frozen steak, be sure to let it fully thaw.
- Bring steaks to room temperature before cooking.
- A bit of vegetable or canola oil before seasoning helps the seasonings stick.
- Season steaks just before cooking.
- Preheat the cast iron pan, oven and/or grill.
- Searing the outside of the meat helps ensure the juices are sealed inside.
- Do not press the steak as it is cooking on the grill.
- Use a meat thermometer and be sure not to overcook.
- Remove the steaks a few degrees before they reach the desired temperature as they will continue to rise a few degrees as they rest.
- Always rest steaks 5-10 minutes before serving for best results.
Did you make these Ribeye Steaks? Be sure to leave a comment and a rating below!
Perfect Ribeye Steaks
Ribeye Steaks are tender, juicy, and perfectly seasoned with this easy recipe.
Remove steaks from the fridge at least 45 minutes before cooking.
Just before cooking, rub steaks with olive oil and generously season to taste.
Preheat grill to medium heat (approximately 375°F).
Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.
Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.
Preheat the oven to 400°F.
Heat a large cast-iron pan on the stove over medium-high heat.
Add steaks and cook 2 minutes per side to brown. Place the pan in the oven and roast 11-14 minutes or until the ribeyes reache the desired temperature.
Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.
Rest steaks 5-10 minutes before serving.
Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.
Remove steaks from the heat about 5°F before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Medium Well: 155°F
Calories: 694 | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 168mg | Sodium: 218mg | Potassium: 606mg | Sugar: 1g | Vitamin A: 384IU | Calcium: 16mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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