Ribeye steak is a favorite cut among steak lovers for good reason—it’s beautifully marbled, tender, and packed with flavor. Whether you’re grilling outdoors or searing indoors, this recipe is designed to deliver perfect ribeye steaks every single time.
📝 Ingredients Explained
Ribeye Steaks (2 pieces)
Why ribeye? Ribeye is known for its rich marbling (streaks of fat), which melts during cooking and infuses the meat with buttery flavor and tenderness.
Recommended thickness: About 1 to 1.5 inches thick is ideal for even cooking and a juicy center.
Olive Oil (2 tablespoons)
Used to coat the steaks and help the seasonings stick.
Also helps create a flavorful crust when searing or grilling.
Garlic Powder (1 teaspoon)
Adds a savory, slightly sweet garlic flavor without the risk of burning fresh garlic.
Onion Powder (1 teaspoon)
Offers a mellow, slightly sweet onion taste that complements the beef.
Paprika (1 teaspoon)
Adds a mild smokiness and enhances color. You can substitute smoked paprika for extra depth.
Salt and Pepper (to taste)
Essential for seasoning any steak. Kosher salt and freshly ground black pepper are highly recommended for better flavor and texture.
🔥 Step-by-Step Cooking Instructions
Preheat Your Grill or Skillet
Aim for medium-high heat (about 400–450°F or 200–230°C).
If using a cast-iron skillet, let it heat up for 5 minutes before adding the steak to ensure a good sear.
Season the Steaks
Pat the ribeye steaks dry with paper towels.
Rub both sides with olive oil.
Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
Season both sides of the steaks evenly with the spice mix.
Cook the Steaks
Place the steaks on the hot grill or skillet.
Cook for 4 to 5 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C).
Flip only once to ensure a beautiful crust forms on each side.
Let It Rest
Remove steaks from heat and let them rest for 10 minutes. This allows juices to redistribute for maximum tenderness and flavor.
Slice and Serve
Slice against the grain for the best texture.
Serve with your favorite sides—mashed potatoes, grilled vegetables, or a simple salad.
🧠 Ribeye Steak FAQ
❓ How do I know when the steak is done?
Use a meat thermometer:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Well-done: 160°F+ (71°C+)
Or use the finger test for a quick estimate.
❓ Can I use other seasonings?
Absolutely! While this recipe is simple and classic, feel free to experiment with:
Crushed red pepper flakes for heat
Fresh rosemary or thyme
Cumin or chili powder for a southwestern twist
❓ Can I cook this in the oven?
Yes. Sear the steak in a hot skillet for 2 minutes per side, then transfer to a preheated oven at 400°F (200°C) and finish for 5–7 minutes, depending on thickness and desired doneness.
❓ How long should I rest the steak?
10 minutes is ideal for ribeye. Resting is crucial—it prevents the juices from spilling out when slicing.
❓ Should I marinate ribeye?
Marinating isn’t necessary due to ribeye’s high fat content and flavor, but if you prefer, a simple marinade of olive oil, garlic, and herbs for 30 minutes can work. Just avoid acidic marinades that can break down the meat too much.
🧂 Pro Tips for Perfect Ribeye
Buy USDA Prime or Choice cuts for better marbling.
Let steak come to room temperature before cooking to ensure even doneness.
Don’t overcrowd the pan—cook one or two steaks at a time.
Use a cast iron skillet for a golden-brown crust if you’re not grilling.
Rest on a cutting board and not in the pan, which retains heat and continues to cook the steak.
🥗 Serving Suggestions
Pair your ribeye steak with:
Garlic mashed potatoes
Roasted asparagus or Brussels sprouts
Chimichurri sauce for a fresh, zesty contrast
Red wine, such as Cabernet Sauvignon or Malbec
🧾 Nutrition Estimate (Per 8 oz ribeye steak)
Calories: 500–600
Protein: 45–50g
Fat: 35–40g
Carbs: 1–2g (mainly from spices)
🧑🍳 Final Thoughts
This ribeye steak recipe is your go-to method for a restaurant-quality meal at home. With just a handful of pantry staples, a hot grill or skillet, and a bit of patience, you’ll get juicy, flavorful results every time.