Ribeye Steak: The Juicy King of Steaks

Few dishes can rival the rich, buttery tenderness of a perfectly cooked ribeye steak. With its generous marbling, bold beefy flavor, and melt-in-your-mouth texture, the ribeye is often hailed as the king of steaks. Whether grilled over smoky flames or seared in a sizzling cast-iron skillet, ribeye steak is a showstopper at any table. Today, let’s explore what makes this cut special and walk through a foolproof step-by-step method to prepare it at home like a true steakhouse chef.

What Makes Ribeye Special?

The ribeye comes from the rib section of the cow, located between the chuck (shoulder) and the loin (back). This area doesn’t get much exercise, which means the meat is naturally tender. But what really sets ribeye apart is its marbling—thin streaks of fat that run through the meat. As the steak cooks, this fat melts, infusing the beef with incredible flavor and juiciness.

Ribeye steaks can be sold bone-in or boneless. The bone-in ribeye, sometimes called a “cowboy steak,” delivers extra flavor and a striking presentation, while the boneless version cooks a bit faster and more evenly.

Ingredients You’ll Need

1 Ribeye steak (about 1–1.5 inches thick, preferably well-marbled)
Kosher salt (for seasoning)
Freshly ground black pepper
2 tbsp olive oil or neutral cooking oil
2 tbsp butter
2–3 garlic cloves (smashed)
A few sprigs of fresh rosemary or thyme (optional but highly recommended)

Equipment

Cast-iron skillet or heavy-bottomed pan (if cooking indoors)
Tongs
Instant-read meat thermometer
Aluminum foil (for resting)

Step-by-Step Method to Cook Ribeye Steak

Step 1: Choose and Prepare Your Steak

Start with a high-quality ribeye. Look for bright red color with plenty of white marbling throughout. About 30–40 minutes before cooking, remove the steak from the refrigerator. Letting it come to room temperature ensures more even cooking.

Pat the steak dry with paper towels. This step is crucial—moisture prevents a good sear. Generously season both sides with kosher salt and freshly ground black pepper. Don’t be shy; a thick steak needs bold seasoning.