Ultimate Juicy Ribeye Steak Recipe

Classic Pan-Seared Ribeye

A perfectly cooked ribeye steak needs little more than salt, pepper, and a screaming hot pan. Pat your steak dry with paper towels and season liberally with kosher salt and freshly ground black pepper. Preheat a cast-iron skillet over high heat until it just starts to smoke. Add a tablespoon of high-heat oil like avocado or grapeseed, then carefully lay in your steak. For a 1-inch thick ribeye, sear for 3 minutes per side for medium-rare. Reduce heat to medium and add a tablespoon of butter, a few sprigs of thyme, and a couple of smashed garlic cloves. Tilt the pan and use a spoon to baste the steak with the melted butter for one minute. Rest your steak on a cutting board for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a tender and flavorful bite. Enjoy!

Garlic Butter Ribeye

This recipe takes a classic ribeye steak to the next level. It's super simple to make and only requires a handful of ingredients, but the flavor is out of this world. The key is to use high-quality steak, at least 1 inch thick. Season it generously with salt and pepper, then sear it in a hot cast iron skillet until it's perfectly browned and crispy on the outside. Then, add a knob of butter and some smashed garlic cloves to the pan and spoon the melted, garlicky butter over the steak as it finishes cooking. The result is a juicy, flavorful steak with a crispy, buttery crust. Serve it with your favorite sides, like mashed potatoes, asparagus, or a simple salad.

Ribeye Steak Compared to Other Popular Cuts

Feature	Ribeye	New York Strip	Filet Mignon
Flavor	Rich, Beefy, Juicy	Buttery, Beefy	Mild, Delicate
Tenderness	Tender, Marbling enhances it	Moderately Tender	Most Tender
Cost	Expensive	Expensive	Most Expensive
Best Cooking Method	Pan-seared, Grilled, Broiled	Pan-seared, Grilled	Seared, Grilled

Grilled Ribeye Steak

A perfectly grilled ribeye is a thing of beauty: crispy, charred exterior, juicy, flavorful interior. Start with a thick-cut, well-marbled ribeye, at least an inch and a half thick. Season generously with salt and pepper, or your favorite steak seasoning. Let the steak come to room temperature before grilling. Preheat your grill to high heat. Sear the steak for 2-3 minutes per side to get a nice crust. Then, move the steak to a cooler part of the grill to finish cooking to your desired doneness. Use a meat thermometer to ensure it's cooked to perfection. Let the steak rest for 10 minutes before slicing and serving. Enjoy!

Reverse Sear Ribeye

The reverse sear is a foolproof method for cooking the perfect ribeye steak. This technique involves slowly bringing the steak to your desired internal temperature in a low oven and then searing it over high heat. This ensures the steak is cooked evenly throughout and develops a beautiful crust. Start by seasoning your ribeye generously with salt and pepper. Place it on a wire rack set over a baking sheet and bake in a preheated oven at 275°F (135°C) until it reaches an internal temperature of 125-130°F (52-54°C) for medium-rare. This should take about 45-60 minutes depending on the thickness of your steak. Once the steak is cooked to your liking, heat a cast iron skillet or heavy-bottomed pan over high heat until it’s smoking hot. Sear the steak for 1-2 minutes per side to develop a crispy, caramelized crust. Let the steak rest for 10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a more tender and flavorful steak. Enjoy!

Ribeye Steak with Chimichurri Sauce

This classic Argentinian herb sauce is the perfect partner for a juicy ribeye. The chimichurri, with its bright, fresh flavors of parsley, oregano, garlic, and a touch of tangy vinegar, cuts through the richness of the steak, creating a symphony of flavors in every bite. Whether you're grilling, pan-searing, or broiling your ribeye, a generous spoonful of chimichurri elevates the steak from ordinary to extraordinary. For the best results, let the steak rest for a few minutes after cooking, allowing the juices to redistribute before slicing and serving. This ensures every bite is tender, juicy, and bursting with flavor.

Air Fryer Ribeye Steak

Air fryers are truly the MVP of kitchen appliances. They crisp up just about anything with less oil and less mess than traditional frying. But did you know you can cook a restaurant-quality ribeye steak right in your air fryer? It’s true! Pat your steaks dry with paper towels and season generously with salt and pepper. Preheat your air fryer to 400 degrees F (204 degrees C). Place the steaks in the air fryer basket in a single layer and cook for 6-8 minutes for medium-rare, flipping halfway through. For medium, cook for 8-10 minutes, flipping halfway through. Let the steaks rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring a tender and flavorful steak. Pair your perfectly cooked ribeye with your favorite sides, like roasted vegetables or a loaded baked potato, for a complete and satisfying meal.

Ribeye Steak with Mushroom Sauce

Ribeye steak is known for its rich marbling and juicy flavor, and when paired with a creamy mushroom sauce, it becomes an unforgettable culinary experience. Begin by seasoning the ribeye steaks generously with salt and pepper. Sear them in a hot skillet until a beautiful crust forms, then transfer them to a preheated oven to finish cooking to your desired doneness. In the same skillet, sauté sliced mushrooms until golden brown and tender. Add garlic and herbs for an aromatic touch. Deglaze the pan with red wine or beef broth, scraping up any browned bits for maximum flavor. Finally, stir in heavy cream and simmer until the sauce thickens to a velvety consistency. Serve the seared ribeye steak topped with the luscious mushroom sauce for a restaurant-quality meal at home.

Sous Vide Ribeye Steak

Sous vide ribeye steak is a foolproof method for cooking the perfect steak at home. Season a thick-cut, bone-in ribeye generously with salt and pepper. Place it in a vacuum seal bag with a sprig of thyme and a clove of garlic. Submerge the bag in a water bath preheated to your desired level of doneness, usually between 129-135°F for medium-rare. Cook for 1-4 hours, depending on the thickness of the steak. Once cooked, remove the steak from the bag and pat it dry. Heat a cast iron skillet over high heat and sear the steak for 1-2 minutes per side to develop a crispy crust. Let the steak rest for 10 minutes before slicing and serving. Enjoy your perfectly cooked, juicy, and flavorful sous vide ribeye steak!