Ribeye Steak Recipe

A perfectly cooked ribeye steak is juicy, flavorful, and tender. This recipe will guide you through the process of preparing and cooking a ribeye steak that will impress your taste buds and dinner guests alike.


  • 1 ribeye steak (about 1 inch thick, approximately 12-16 ounces)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 tablespoons unsalted butter
  • 1 sprig fresh rosemary (optional, for basting)
  • 1 sprig fresh thyme (optional, for basting)
  • Lemon wedges (for serving, optional)


  1. Prepare the Steak:
  • Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
  • Pat the steak dry with paper towels. This helps achieve a good sear.
  1. Season the Steak:
  • Rub both sides of the steak with olive oil.
  • Season generously with salt and freshly ground black pepper. Make sure to cover the entire surface of the steak.
  • Sprinkle minced garlic, chopped rosemary, and thyme over both sides of the steak, pressing them lightly to adhere.
  1. Preheat the Pan:
  • Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s smoking hot. This usually takes about 5-7 minutes.
  1. Cook the Steak:
  • Place the seasoned ribeye steak in the hot skillet. Do not move the steak around; let it sear for about 3-4 minutes on one side until a crust forms.
  • Flip the steak and cook for another 3-4 minutes for medium-rare. Adjust the cooking time if you prefer a different level of doneness (2-3 minutes for rare, 5-6 minutes for medium).
  1. Baste the Steak:
  • During the last 1-2 minutes of cooking, add the unsalted butter, rosemary sprig, and thyme sprig to the pan.
  • Tilt the pan slightly and use a spoon to baste the steak with the melted butter and herbs. This adds extra flavor and keeps the steak moist.
  1. Rest the Steak:
  • Remove the steak from the skillet and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
  1. Serve:
  • Slice the steak against the grain for maximum tenderness.
  • Serve with lemon wedges on the side, if desired. Enjoy your perfectly cooked ribeye steak!


  • For an extra flavor boost, marinate the steak with olive oil, garlic, rosemary, and thyme for a few hours or overnight before cooking.
  • A meat thermometer can help ensure perfect doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done.
  • Pair your steak with classic sides like mashed potatoes, roasted vegetables, or a fresh salad.

Enjoy your delicious ribeye steak!

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