Servings
Font
Back
5.0 from 9 votes

Broiled Ribeye Steak

This Broiled Ribeye Steak is a staple in our home when we're craving something quick and satisfying. My husband keeps it really simple—just a quality ribeye steak, sea salt, and freshly ground pepper. Every time, it turns out tender and full of flavor.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
6 mins
Total Time
23 mins
Servings: 3
Calories: 470 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 ribeye steaks (about 1 inch thick)
  • coarse sea salt , adjust the amount based on your taste ( We used about 1 tablespoon in total for the 3 steaks)
  • freshly ground black pepper , adjust the amount based on your taste ( We used about ½ tablespoon in total for the 3 steaks)
  • Zest of 1 lemon (optional)

Instructions

    Cup of Yum
  1. Preheat the broiler: Set your oven’s broiler and adjust the rack so the steak is about 2 inches or as close as you can get to the heat source.
  2. Season the steak: Pat the ribeye dry with paper towels. Place it on a baking sheet with a metal rack, and add ½ cup of water to the sheet to help reduce smoke. Generously season both sides with sea salt and freshly ground black pepper.
  3. Broil the steak: Broil the steak for about 6 minutes per side for medium-rare, adjusting based on your preferred doneness. Use a meat thermometer (125°F for medium-rare) if needed.
  4. Rest and serve: Let the steak rest for 6 minutes to allow the juices to redistribute. Slice and serve.

Notes

  • How to Store & Reheat
  • How to Store & Reheat
  • Store broiled ribeye steak in the fridge, wrapped tightly, for up to 3 days. Reheat in the microwave in 30-second intervals until heated through, being careful not to overheat.
  • Store broiled ribeye steak in the fridge, wrapped tightly, for up to 3 days. Reheat in the microwave in 30-second intervals until heated through, being careful not to overheat.