🔪 How to Cook a Tender Ribeye Steak
Serves 2 | Prep: 10–30 min (including rest) | Cook: 8–12 min | Total: ~20–45 min
⏳ Pro Tip: Plan ahead! For best results, salt your steak 30–60 minutes (or up to 24 hours) before cooking — it deeply seasons and tenderizes.
🛒 What You’ll Need
The Steak:
1–2 ribeye steaks, 1–1.5 inches thick (grass-fed or grain-finished — your choice!)
Kosher salt & freshly ground black pepper (that’s it — let the beef shine!)
Optional: 2 cloves garlic (smashed), 1 sprig fresh rosemary or thyme, 1 tbsp butter
Tools:
Cast-iron skillet, grill, or broiler-safe pan
Tongs
Meat thermometer (essential for perfection!)
Aluminum foil (for resting)
👩🍳 Step-by-Step Instructions
1️⃣ Choose & Prep the Steak
Look for bright red color and even marbling (those white flecks of fat).
Let steak sit at room temperature 30–60 minutes before cooking — ensures even sear.
2️⃣ Season Generously
Pat steak dry with paper towels (wet meat = steam, not sear).
Season heavily with kosher salt and pepper on all sides.
Optional: Rub with minced garlic or herbs.
💡 Salt tip: Use about 1 tsp kosher salt per pound. If salting ahead, leave uncovered in fridge overnight — dries surface for an even better crust!
3️⃣ Sear It Right (Pick Your Method)
🔥 Pan-Seared (Cast Iron – My Favorite!)
Heat cast-iron skillet over high heat until smoking hot (~3–5 mins).
Add 1 tbsp oil with high smoke point (avocado, canola, or grapeseed).
Place steak in pan — it should sizzle immediately.
Sear 3–5 minutes per side, depending on thickness, until deeply browned.
In last 2 minutes, add butter, garlic, and herbs. Tilt pan and spoon melted butter over steak (basting) for extra richness.
🪵 Grilled (Smoky Flavor Boost)
Preheat grill to high (450–500°F).
Sear steak 4–6 minutes per side, rotating 90° halfway for crosshatch marks.
Move to cooler zone if flare-ups occur.
🔥 Broiled (No Grill? No Problem!)
Set oven to broil (high). Place rack 3–4 inches from heat.
Put steak on broiler pan or wire rack over baking sheet.
Broil 5–7 minutes per side, watching closely to avoid burning.
4️⃣ Check Temperature (The Secret to Doneness)
Use an instant-read thermometer inserted sideways into the center:
Rare
120–125°F
Cool red center, soft like your cheek
Medium Rare
130–135°F
Warm red center, tender —
ideal for ribeye!
Medium
140–145°F
Pink center, springy to touch
Medium Well
150–155°F
Slight pink, firm
Well Done
160°F+
Little to no pink, very firm
❗ Remove steak 5°F before target temp — it will rise while resting.
5️⃣ Rest Before Slicing (Non-Negotiable!)
Transfer steak to a plate or cutting board.
Tent loosely with foil.
Rest 5–10 minutes — this lets juices redistribute. Skip this = dry steak!
6️⃣ Slice & Serve
Slice against the grain (if visible) into ½-inch strips.
Drizzle with leftover pan butter for extra decadence.
🍽️ Perfect Pairings: Garlic mashed potatoes, roasted asparagus, red wine, or a crisp arugula salad.
🌟 Pro Tips for Maximum Tenderness
🧈 Baste with butter – Adds flavor and helps develop crust
🔪 Don’t overcrowd the pan – One steak at a time for best sear
🧊 Dry-brine ahead – Salt 1–24 hours in advance for deeper seasoning + tender texture
🌡️ Use a thermometer – Guessing leads to gray steak. Thermometer leads to joy.
🔥 Get the pan HOT – A proper sear locks in juices and builds flavor (Maillard reaction!)
🍷 Deglaze the pan – Make a quick pan sauce with red wine, stock, and butter
❤️ Final Thought: Respect the Ribeye
Cooking a great ribeye isn’t about complicated techniques — it’s about patience, heat, and respect for the meat. Let the marbling do its work. Let the sear sing. Let the rest happen.
When you take that first bite — juicy, beefy, warm pink inside, crackling crust outside — you’ll know: you didn’t just cook dinner. You created a moment.
And yes… everyone will ask for your secret. 😏