4.9 from 324 votes
How to Cook a Ribeye Steak
This recipe details how to cook a thick, bone-in ribeye steak to medium rare using a skillet. Key steps involve seasoning the steak well, searing it to develop a dark crust, then reducing heat to baste the meat with butter, garlic, thyme, and rosemary. The resting period after cooking helps retain the juices. The use of herbs and butter enhances flavor while the skillet cooking delivers a satisfying crust with a tender center.
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings:
3
- 4 servings
Course:
Main Course
Ingredients
- 1 ribeye steak 24-ounce, bone-in, 2-inch-thick, at room temperature
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon canola oil
- 3 tablespoons butter unsalted
- 3 cloves garlic smashed
- 3 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
Instructions
- Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
- Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
- Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
- Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
- Serve immediately.
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