Juicy Ribeye Steak at Home

Step 4: Preheat Your Pan

For the best crust, use a heavy skillet or cast-iron pan. Heat it over medium-high to high heat until it’s smoking hot. This high temperature will create a caramelized, flavorful sear.

Step 5: Sear the Steak

Add 1–2 tablespoons of oil to the pan, making sure it coats the surface. Place the ribeye in the hot pan and do not move it for 3–4 minutes. This allows a golden-brown crust to form. Flip the steak and sear the other side for another 3–4 minutes.

Tip: If your steak is thicker than 1 inch, you can also sear the edges for 30–60 seconds each to lock in juices.

Step 6: Add Butter and Aromatics

Lower the heat to medium. Add 2 tablespoons of butter, along with garlic cloves and fresh herbs. Tilt the pan slightly and use a spoon to baste the steak with melted butter. This adds rich flavor and keeps the steak moist.

Step 7: Check for Doneness

Use a meat thermometer to check for your desired doneness:

• Rare: 120–125°F (49–52°C)
• Medium Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium Well: 150–155°F (66–68°C)
• Well Done: 160°F+ (71°C+)

Remember, the steak will continue cooking slightly after you remove it from the pan.

Step 8: Rest Your Steak

Once cooked, transfer the ribeye to a plate and let it rest for 5–10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy.

Step 9: Serve and Enjoy

Slice against the grain for maximum tenderness and serve with your favorite sides—garlic mashed potatoes, roasted vegetables, or a fresh salad. Drizzle a little of the leftover pan butter over the steak for a decadent touch.

Pro Tips for Next-Level Ribeye:

1. Reverse Sear Method: For a thick steak, cook it in the oven at 250°F until almost done, then sear it in a hot pan for a perfect crust.
2. Marinate for Extra Flavor: Though ribeye is flavorful on its own, a simple marinade of soy sauce, garlic, and olive oil can add extra depth.
3. Use a Cast-Iron Skillet: It holds heat well, ensuring a consistent sear.
4. Avoid Overcrowding: Cook one or two steaks at a time to avoid steaming instead of searing.

Cooking a juicy ribeye at home is not just possible—it can rival any steakhouse experience. With these steps, you’ll master the art of the perfect sear, the buttery flavor, and the tender, juicy interior that makes a ribeye so irresistible.

If you want, I can also make a shortcut method for cooking a ribeye perfectly in under 15 minutes—perfect for busy nights. Do you want me to make that?