Here’s a complete guide for cooking a Rib Eye Steak—juicy, flavorful, and perfectly seared. I’ll cover both pan-searing and grilling, plus tips for seasoning and resting.
1. Choosing Your Rib Eye
- Look for marbling: thin streaks of fat within the meat add flavor and tenderness.
- Thickness: 1–1.5 inches is ideal for even cooking.
- Bone-in or boneless: bone-in adds extra flavor, but boneless is easier to cook evenly.
2. Simple Seasoning
- Salt and pepper are enough for a classic rib eye.
- Optional: garlic powder, smoked paprika, or a steak rub.
- Tip: Season generously 30–60 minutes before cooking or just before searing.
3. Pan-Seared Rib Eye (Stovetop + Oven Option)
Ingredients:
- 1 rib eye steak (1–1.5 inches thick)
- 1–2 tbsp oil with a high smoke point (canola, avocado, or grapeseed)
- 2 tbsp butter
- 2 cloves garlic, crushed
- Fresh herbs (thyme, rosemary) optional
Instructions:
- Preheat skillet: Heat a heavy skillet (cast iron ideal) over medium-high heat until very hot.
- Sear the steak: Add oil, then steak. Sear 3–4 minutes per side for medium-rare (adjust for thickness).
- Add flavor: During the last 2 minutes, add butter, garlic, and herbs. Spoon melted butter over the steak.
- Optional oven finish: For thick steaks, finish in a 400°F (200°C) oven 4–6 minutes after searing.
- Rest: Let steak rest 5–10 minutes before slicing to keep juices in.
4. Grilled Rib Eye
- Preheat grill: High heat, clean and oil grates.
- Cook steak: Grill 4–5 minutes per side for medium-rare (depends on thickness).
- Check temperature:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Rest for 5–10 minutes before slicing.
5. Serving Suggestions
- Serve with garlic butter, chimichurri, or a drizzle of balsamic reduction.
- Classic sides: mashed potatoes, roasted vegetables, sautéed mushrooms, or a fresh salad.
💡 Pro Tips:
- Don’t overcrowd the pan—leave space around the steak for proper searing.
- For an extra crust, pat the steak dry before seasoning.
- Use a meat thermometer for precision; rib eye thickness can vary a lot.
If you want, I can also give a super-simple 5-minute stovetop rib eye method that gets a perfect sear and medium-rare every time—ideal for busy weeknights.
Do you want me to provide that method?
