How to Cook the Perfect Ribeye Steak
Does. it. get. any. better. than. a. Ribeye?
If you want a steakhouse-quality ribeye at home — juicy, tender, and bursting with meaty flavor — you don’t need a fancy grill or expensive gadgets. You just need a great cut of meat, the right seasoning, and a few simple techniques.
This guide will walk you through how to cook the perfect ribeye steak every single time, whether it’s date night, Sunday dinner, or you’re just treating yourself after a long day.
Why Ribeye is King of Steaks
Ribeye is prized for its marbling — the thin streaks of fat running through the meat that melt as it cooks, creating a naturally buttery flavor and tender bite.
Unlike leaner cuts (like sirloin), ribeye is more forgiving — it stays juicy even if you slightly overcook it.
What You’ll Need
Ribeye steak — 1 to 1½ inches thick (boneless or bone-in)
Salt — coarse sea salt or kosher salt
Freshly cracked black pepper - or not.
High smoke point fat — avocado oil, ghee, or beef tallow
Fresh garlic cloves (optional, for basting)
Fresh herbs — rosemary or thyme (optional, for aroma)
Step-by-Step: How to Cook the Perfect Ribeye Steak
1. Bring Steak to Room Temperature
Take your steak out of the fridge 30–45 minutes before cooking. This helps it cook more evenly and prevents the center from staying cold while the outside overcooks.
2. Pat Dry and Season Generously
Moisture is the enemy of a good sear. Now, turn the volume up and read that again. Moisture is the enemy of a good sear. Use paper towels to pat both sides of the steak dry. Then, season liberally with coarse salt and freshly cracked black pepper. Don’t be shy — a thick steak can handle a generous seasoning.
3. Preheat Your Pan
For the best crust, use a cast-iron skillet. Heat over medium-high until the pan is hot — you should be able to hold your hand a few inches above it and feel strong heat.
4. Sear Without Moving
Add a tablespoon of avocado oil or ghee to the hot pan. Place the steak in and let it sear 3–4 minutes without moving it. This is where the golden-brown crust magic happens.
5. Flip and Baste
Flip your ribeye, add smashed garlic cloves and fresh herbs (I always go for rosemary) to the pan, and spoon the hot fat over the steak repeatedly for 2–3 minutes. This infuses flavor and helps the top cook without over-searing.
6. Check the Temperature
Use an instant-read thermometer for perfect doneness:
Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F
Remember, the steak will continue to cook slightly after removing from heat.
7. Rest Before Cutting
Let your steak rest for 5–10 minutes before slicing. This allows juices to redistribute so your first bite isn’t dry.
Chef’s Tips for the Best Ribeye Steak
Buy quality: Grass-fed, pasture-raised ribeye has richer flavor and better nutrition.
Thicker is better: A 1½-inch steak gives you a perfect sear without overcooking the center.
Don’t overcrowd the pan: If making more than one steak, cook in batches.
Serving Ideas
Pair your perfectly cooked ribeye with:
Garlic-roasted asparagus
Crispy smashed potatoes
A simple arugula salad with lemon, parmesan, and olive oil
Final Takeaway:
Cooking the perfect ribeye steak isn’t complicated — it’s about heat, timing, and patience. Once you master these steps, you’ll never question your steak skills again.
