Ribeye Steak Guide 2025: Delicious Recipes & Pro Tips
Ribeye steak is celebrated for its exceptional tenderness and rich marbling, thanks to the fat cap and intramuscular fat that melts during cooking, infusing the meat with buttery flavor. Ideal for grilling or pan-searing, this cut promises a succulent, restaurant-quality meal when cooked to medium-rare (130–135°F).
- Prep Time: 10 minutes (+30 minutes resting)
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 50 minutes
- Category: Main Dish
- Method: Grilling/Pan-Searing
- Cuisine: American
Ingredients
- Ribeye steaks: 2 (12-16 oz each, 1.5-inch thick, bone-in or boneless)
- Olive oil: 1 tbsp (or high-smoke-point oil like avocado)
- Kosher salt: 1 tsp per steak
- Black pepper: 1/2 tsp per steak
- Optional seasonings: 1 tsp garlic powder, smoked paprika, or rosemary
- Optional for basting: 3 tbsp butter, 2 garlic cloves (crushed), fresh thyme/rosemary
- Suggested Sides: Garlic-herb butter, roasted vegetables, or mashed potatoes.
Instructions
Prep the Steak:
- Let steaks sit at room temperature for 30–40 minutes.
- Pat dry with paper towels. Rub with olive oil, then season generously with salt, pepper, and optional spices.
Pan-Searing Method:
- Heat a cast-iron skillet over high heat until smoking (2–3 minutes).
- Sear steaks 2–3 minutes per side until a dark crust forms.
- Reduce heat to medium. Add butter, garlic, and herbs. Tilt pan and baste steaks for 1–2 minutes.
- Check internal temp: 125°F for rare, 130°F for medium-rare. Rest for 10 minutes under foil.
Grilling Method:
- Preheat grill to high (450–500°F).
- Sear steaks 2–3 minutes per side over direct heat.
- Move to indirect heat. Grill for 4–6 minutes, lid closed, until desired doneness.
Notes
- Reverse Sear: Slow-cook in oven at 275°F until 115°F, then sear for a perfect crust.
- Doneness Tips: Use a meat thermometer. Touch test: Rare feels like cheek, medium like chin.
- Resting: Crucial for redistributing juices—never skip!
Nutrition
- Serving Size: Serves 2
- Calories: 600
- Sugar: 0g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 25g*
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg
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