Perfect Ribeye Steak

An overhead view of a ribeye steak in a skillet topped with resting butter.

5 from 2 votes

You won't believe how easy it is to cook tender and delicious ribeye steaks with only a few simple ingredients and our tried-and-true tips from a certified steak judge. Make an impressive restaurant-worthy steak at home.

Prep Time30

Cook Time15

Total Time45

Course: Main Dish

Cuisine: American

Keyword: How to cook a Ribeye Steak, Ribeye Steak

Servings: steaks

Author: Caytlin McCleery

Ingredients

2 (10-12 ounce) ribeye steaks at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons resting butter , or plain butter

US Customary - Metric

Instructions

Remove 2 (10-12 ounce) ribeye steaks from the refrigerator and any packaging and let sit at room temperature for at least 30 minutes, or up to 2 hours.
Rub each side with the 2 teaspoons olive oil to coat. In a small bowl stir together 1 teaspoon salt,1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with the rub mixture.
Preheat oven to 375 degrees Fahrenheit. Heat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side until there is lots of golden browning on the surface. If the steak has a side of fat, use tongs to turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130℉ for medium. Use a meat thermometer to ensure accuracy.
When the steaks are removed from the oven immediately top with 1 tablespoon on each steak of 2 tablespoons resting butter and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.

Video

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Notes

Restaurant Basting Method:

Pat steaks dry. Do not add oil to the meat, but still season generously. Heat 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. Add in steak and sear 2-3 minutes. Flip and sear an additional 30 seconds before adding in 4 tablespoons butter and any aromatics you want to use like rosemary, thyme, or smashed garlic cloves. Tip the pan and use a spoon to start basting the steak with the liquids as it cooks. Once the second side has had a chance to cook for 3 minutes, flip again and continue flipping every 1 minute, basting constantly, until the desired internal temperature is reached.

Nutrition