Perfect Ribeye Steaks

This Ribeye Steak recipe delivers juicy, flavorful steaks with a perfectly seared exterior and buttery finish, all from the grill. With simple seasoning and a short resting time, you can have steakhouse-quality results in just a few easy steps.

I love to serve this steak with simple oven roasted potatoes, tomato burrata salad, and grilled corn on the cob.

Holly’s Recipe Highlights: Perfect Ribeye Steaks

Flavor: Juicy and richly beefy with a savory, smoky crust, buttery finish, and perfectly seasoned flavor.
Why Make It: Two reliable cooking methods make steakhouse-style ribeye simple to prepare, with no complicated marinade required.
Prep Note: Let the steaks sit out briefly before cooking, then season generously just before they hit the heat.

Total Time: 30 Mins Serving: 2 Steaks Cooking Method: Grill (or oven)

Ingredient Notes

steak seasoning in a bowl with steaks and labels to make Perfect Ribeye Steak

Ribeye Steaks: Choose steaks about 1 inch thick with visible marbling throughout for the best flavor and tenderness. Boneless ribeyes cook evenly and are easy to handle, while bone-in ribeyes may take slightly longer to cook.
Steak Seasoning: Use your favorite steak seasoning (we love Montreal Seasoning or Hey Grill Hey Beef Seasoning), or keep it simple with kosher salt and black pepper.
Butter: Adds richness and a buttery finish as the steaks rest. It’s optional, but homemade steak butter can add an extra layer of flavor.

How to Make Perfect Ribeye Steak

steaks on the grill with seasoning to make Perfect Ribeye Steak

Let the steak come to room temperature. Coat with oil and season.
Grill or sear in a cast-iron skillet and finish in the oven (full recipe below).
Transfer to a plate, top with butter, and loosely tent.

Let the steaks rest and then serve.

Pat Dry: Let the steak come to room temperature, then pat dry before adding oil and seasoning. Less surface moisture encourages better browning.
Use a Thermometer: Steak thickness, starting temperature, grill heat, and skillet temperature can all change the cooking time. Follow this steak temperature and doneness guide since internal temperature is more dependable than the clock.
Account for Carryover: The steak continues warming by 5°F after it leaves the heat. Check the temperature toward the end of cooking rather than waiting until it looks done.
Give it Room: Use a large skillet so the steaks are not crowded, and cook in batches if necessary.

Save That Steak

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.

Steakhouse Sides

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 15 minutes

Rest Time 10 minutes

Total Time 30 minutes

Remove steaks from the fridge at least 45 minutes before cooking.
Preheat grill to medium heat (approximately 375°F).
Just before cooking, rub steaks with olive oil and generously season to taste.
Grill 5 to 6 minutes per side for medium-rare, or 6 to 7 minutes per side for medium.
Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks for 5 to 10 minutes before serving.

I use about 1 tablespoon of steak seasoning per pound of meat. You can use a bit more or less to taste.

Oven

Preheat the oven to 400°F.
Heat a large cast-iron pan on the stove over medium-high heat.
Add steaks and cook 2 minutes per side to brown. Place the pan in the oven and roast 11-14 minutes or until the ribeyes reache the desired temperature.
Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.
Rest steaks 5-10 minutes before serving.

Cooking Times/Temperatures

Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.
Remove steaks from the heat about 5°F before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.
Rare: 125°F
Medium-Rare: 135°F
Medium: 145°F
Medium Well: 155°F
Well: 160°F
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

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