Collections
Recipes
About

Classic Ribeye Steak

The most marbled, flavorful steak cut cooked simply to let the beef shine. A perfectly seared crust gives way to tender, juicy medium-rare meat that melts in your mouth. This steakhouse-quality dinner is surprisingly easy to master at home with just a few simple techniques.

Sliced medium-rare ribeye steak with herb butter on rustic plate

Prep Time : 50 min

Cook Time : 12 min

Servings : 4

Prep Time :

50 min

Cook Time :

12 min

Servings :

4

Ingredients

For the Steak

• 900g ribeye steak (2 steaks, about 3cm thick)


• 25ml avocado oil — this one on Amazon

For the Seasoning

•  12g flaky sea salt


• 5g coarsely ground black pepper

For Basting 

•  40g unsalted butter


• 6 garlic cloves, smashed


• 4 sprigs fresh rosemary

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Temper the Steaks
     Remove steaks from refrigerator 45 minutes before cooking to reach room temperature. Pat very dry with paper towels on all sides.
  2. Season Generously
     Season steaks generously with 12g salt and 5g pepper on all sides, including the fat cap edges. The seasoning should be visible.
  3. Preheat the Pan
     Heat a large cast iron skillet over high heat for 4 minutes until smoking hot and ready for searing.
  4. Sear the First Side
     Add 25ml avocado oil to the smoking pan. Carefully place steaks in pan without moving them. Sear for 4 minutes until deeply browned and a crust forms.
  5. Baste with Butter
     Flip steaks to the second side. Add 40g butter, 6 smashed garlic cloves, and 4 rosemary sprigs. Once butter foams, tilt pan and continuously baste steaks with the melted butter for 3 minutes.
  6. Check Temperature
     For medium-rare, remove steaks when internal temperature reaches 52°C (125°F). The temperature will rise during resting.
  7. Rest and Slice
     Transfer steaks to a cutting board and rest for 8 minutes. Slice against the grain and serve with accumulated juices from the board.

*Notes : 

  • Thicker steaks are more forgiving and stay juicier—look for cuts at least 3cm thick for the best results.
  • The fat cap should be rendered and crispy—stand the steak on its edge briefly if needed to crisp it up.
  • A meat thermometer is essential for consistent results and prevents overcooking this premium cut.
  • Save any pan drippings for serving—they add incredible flavor when spooned over the sliced steak.

Nutrition Facts 

( per serving )

Calories

~688 kcal

Protein

 47 g

Fat

56 g

Carbs

0 g

Calories

~688 kcal

Protein

 47 g

Fat

56 g

Carbs

0 g

Related Recipes

Related Recipes

  • pear lemonade with ice lemon slices and thin pear slices

    Pear Lemonade

    Delicate pear-led lemonade with soft lemon acidity, light sweetness, aromatic lift, and clean, refined balance.

  • Bowl of bright golden yellow turmeric rice garnished with fresh parsley

    Garlic Turmeric Yellow Rice

    Vibrant golden rice infused with earthy turmeric and aromatic garlic for a flavorful, healthy side.

  • pear white iced tea served over ice with thin asian pear slices and lemon peel twist

    Pear White Iced Tea

    Ultra-light white tea with crisp pear and gentle honey, clean, watery-fresh, calming, and minimalist.

You might also like

You might also like

  • Creamy pasta alla zozzona with rigatoni tubes coated in rich tomato carbonara sauce with crispy guanciale and Italian sausage, garnished with Pecorino Romano cheese

    Pasta alla Zozzona (Roman Pasta Hidden Classic)

    Roman-style pasta combining pork, spice, pecorino, and tomato into a rich, silky, unapologetically indulgent sauce.

  • Authentic carbonara pasta with crispy guanciale, creamy egg sauce, and Pecorino Romano cheese in a white bowl

    Easy Authentic Carbonara Pasta

    Authentic Roman carbonara with crispy guanciale and silky egg-Pecorino sauce in 25 minutes.

  • Colorful chili lime chicken rice bowl with charred corn, black beans, avocado, tomatoes, and creamy drizzle

    Chili Lime Chicken Rice Bowl

    Zesty marinated chicken with charred corn, beans, and creamy chili-lime drizzle over cilantro rice.

Sliced medium-rare ribeye steak with herb butter on rustic plate

Classic Ribeye Steak

The most marbled, flavorful steak cut cooked simply to let the beef shine. A perfectly seared crust gives way to tender, juicy medium-rare meat that melts in your mouth. This steakhouse-quality dinner is surprisingly easy to master at home with just a few simple techniques.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 688
Ingredients Method Notes

Ingredients
  

For the Ribeye Steak
  • 900 g ribeye steak 2 steaks, about 3cm thick
  • 25 ml avocado oil
For the Seasoning
  • 12 g flaky sea salt
  • 5 g coarsely ground black pepper
For Basting
  • 40 g unsalted butter
  • 6 cloves garlic smashed
  • 4 sprigs fresh rosemary

Method
 

Temper the Steaks
  1. Remove steaks from refrigerator 45 minutes before cooking to reach room temperature. Pat very dry with paper towels on all sides.
Season Generously
  1. Season steaks generously with 12g salt and 5g pepper on all sides, including the fat cap edges. The seasoning should be visible.
Preheat the Pan
  1. Heat a large cast iron skillet over high heat for 4 minutes until smoking hot and ready for searing.
Sear the First Side
  1. Add 25ml avocado oil to the smoking pan. Carefully place steaks in pan without moving them. Sear for 4 minutes until deeply browned and a crust forms.
Baste with Butter
  1. Flip steaks to the second side. Add 40g butter, 6 smashed garlic cloves, and 4 rosemary sprigs. Once butter foams, tilt pan and continuously baste steaks with the melted butter for 3 minutes.
Check Temperature
  1. For medium-rare, remove steaks when internal temperature reaches 52°C (125°F). The temperature will rise during resting.
Rest and Slice
  1. Transfer steaks to a cutting board and rest for 8 minutes. Slice against the grain and serve with accumulated juices from the board.

Notes

  • Thicker steaks are more forgiving and stay juicier—look for cuts at least 3cm thick for the best results
  • The fat cap should be rendered and crispy—stand the steak on its edge briefly if needed to crisp it up
  • A meat thermometer is essential for consistent results and prevents overcooking this premium cut
  • Save any pan drippings for serving—they add incredible flavor when spooned over the sliced steak