Go Back Email Link
–+ servings
how to cook a ribeye steak
5 from 9 votes
Print Pin Recipe Save

Ultimate Guide For Cooking Beef Ribeye Steak At Home (Video)

Ribeye steak is by far my favorite prime beef cut to cook at home. Seared in a hot skillet, finished with browned butter, flaky salt and freshly cracked black pepper.
It's the easiest way to cook a ribeye to perfection without special equipment, and the result is the same as top restaurant-quality steak.
Author Charlé Visser
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings 2 portions
Course Dinner, Lunch
Cuisine American, European, International

Ingredients

Instructions

  • Prepare your steak as mentioned, taking into consideration which type and grade you bought. This USDA prime wet aged. Season and left to dry brine in the fridge overnight, then brought up to room temperature before searing. If you are using a dry-aged ribeye then season with salt just before searing. Do not add pepper. It will burn. We add pepper when serving.
  • Heat your skillet until properly hot. Add a touch of high smoke point oil, then sear the steak, moving it around constantly and flipping often to ensure an even dark brown crust. Once the Steak reaches an internal temperature of 115 °F (46.11 °C), measured with a meat probe, you add the butter and aromatics if using them. Baste for a minute with browned foaming butter, then remove the steak from the heat as well as the brown butter.
  • Rest the ribeye over a wire rack and monitor the temperature. The internal temperature will keep rising due to residual heat. Once it comes to a halt, around 131 °F (55 °C) it's ready to slice and serve.
  • Carve the steak, pour the brown butter over it, and season to your liking with a bit of flaky salt and freshly ground black pepper before serving with your favorite steak sides.

Video

Notes

  1. For best results, use dry-aged USDA prime beef ribeye steaks. 
  2. Use a neutral high smoke point oil or beef dripping. 
  3. Add the butter at the end of cooking to baste and use as a natural sauce for serving. 
Remember to bring your steak up to room temperature before searing to allow for even cooking. 
If you prefer medium-well to well-done ribeye, then it's best to finish cooking the steak in the oven. 
Follow these temperature guidelines for perfect steak every time. 
Desired doneness Remove from heat Final resting temperature
Blue 28 °C (82.4 °F) 32 °C (89.6 °F)
Rare 42 °C (107.6 °F) 45 °C (113 °F)
Medium rare 46 °C (114.8 °F) 52 °C (125.6 °F)
Medium 50 °C (122 °F) 58 °C (136.4 °F)
Medium well 58 °C (136.4 °F) 66 °C (150.8 °F)
Well done 68 °C (154.4 °F) 72 °C (161.6 °F)
Storage instructions
Uncooked ribeye can be stored in the fridge for up to a week, vacuum sealed. 
It can be frozen for up to 6 months without negatively affecting the quality.
Once cooked, it should ideally be consumed straight away, as reheating will not deliver the desired results. Although, it's still good as a cold cut or can be used in stir-fries or salads. 

Nutrition

Serving: 100g Calories: 594kcal Carbohydrates: 0.01g Protein: 40g Fat: 48g Saturated Fat: 20g Polyunsaturated Fat: 5g Monounsaturated Fat: 23g Trans Fat: 0.4g Cholesterol: 149mg Sodium: 184mg Potassium: 539mg Sugar: 0.01g Vitamin A: 342IU Calcium: 17mg Iron: 3mg
Keywords:how to cook ribeye, how to cook steak
Did you make this?Tag @pantsdownapronson or hashtag #pantsdownapronson so I can see your hot skills!