Juicy, perfectly cooked rib eye steaks are the best way to enjoy steaks at home (and it’s not hard to do!).
This amazing cut of meat is definitely a favorite and, in my opinion, one of the tastiest. No need for fancy or fancy ingredients, just steaks, dressing, a little oil, and a little butter for perfection.
A perfect steak every time!
- This recipe guarantees a perfectly juicy ribeye steak every time!
- Steaks can be baked or grilled.
- A simple cut of meat is packed with flavor without a lot of fancy ingredients, sauces, or marinades.
- This is a “essential” recipe and really anyone can make great steaks.
- I’ve included my favorite tips below for making a restaurant-worthy steak (and a whole lot cheaper at home, too)!
rib eye steaks – This ribeye steak recipe uses boneless steaks. Choose rib steaks that have a good even marbling for best results. Steaks thicker than 1″ are easier to cook than steaks thinner. You can get a nice charcoal outside without overcooking (I prefer to cook over medium heat).
Ribeyes have a layer of fat on the outside and, in most cases, have a larger piece of fat in the middle. All of this will melt into the steak making it ultra juicy!
seasoning – Use your favorite steak spice for this recipe (we love Montreal Dressing or Hey Grill Hey Steak Dressing). Ribs are so flavorful that they really don’t need a lot of fancy ingredients or a marinade.
My dad always uses a simple combination of unsalted butter, black pepper, and seasoned salt and his steaks are ALWAYS great.
How to grill ribeye steaks
- Bring the fillets to room temperature and season. according to the recipe below.
- Heat grill to medium heat. Season steaks and grill 5 to 7 minutes per side, depending on desired doneness.
- Remove steaks, sprinkle with butter and let rest for about 5-10 minutes before serving.
- Preheat the oven and a cast iron or nonstick skillet. according to the recipe below.
- Sauté the seasoned ribeye steaks for two minutes per side. Once steaks are browned on both sides, place pan in oven and broil according to recipe instructions below until desired doneness. Don’t overcook.
- Remove the pan and place the cooked fillets on a plate and add the knobs of butter to each piece. Create a foil curtain and let the steaks “rest” for about 5-10 minutes. Rest is important to keep them juicy!
This recipe uses 1” thick boneless ribeye steaks that have been removed from the refrigerator at least 30 minutes before cooking. Thinner or thicker steaks may vary with cooking time. Use an instant read thermometer to check the internal temperature for best results.
Tips for perfection
Preparing a great steak isn’t difficult, but here are a few things to make sure it’s perfect every time!
- If you’re using a frozen steak, be sure to let it thaw completely.
- Bring steaks to room temperature before cooking.
- A little vegetable or canola oil before seasoning helps the seasonings stick.
- Season steaks just before cooking.
- Preheat cast iron skillet, oven, and/or grill.
- Browning the outside of the meat helps ensure the juices are sealed inside.
- Do not press on the steak while it is cooking on the grill.
- Use a meat thermometer and make sure you don’t overcook.
- Remove the steaks a few degrees before they reach your desired temperature, as they will continue to rise a few degrees as they sit.
- Always let steaks rest 5-10 minutes before serving for best results.
The sides of the grill
Here are some of our favorite grilled meat dishes! If you’re cooking in a cast iron skillet, add a little butter, a couple cloves of garlic, and some fresh herbs (like rosemary or thyme) to the pan along with some cream to make a great sauce in the pan.
Did you make these ribeye steaks? Be sure to leave a comment and rating below!
4.91 out of 41 votes ↑ Click the stars to rate now! Or to leave a comment, click here!
Perfect Ribeye Steaks
Ribeye steaks are tender, juicy, and perfectly seasoned with this easy recipe.
Preparation time 5 minutes
Cooking time 15 minutes
Break time 10 minutes
Total time 30 minutes
Remove steaks from refrigerator at least 45 minutes before cooking.
Just before cooking, brush the fillets with olive oil and season generously to taste.
Preheat grill to medium heat (about 375°F).
Prepare steaks as above and grill 5-6 minutes per side for medium or 6-7 minutes per side for medium.
Remove from grill and garnish with a knob of butter, stretch loosely with foil. Let the fillets rest for 5-10 minutes before serving.
Preheat oven to 400°F.
Heat a large cast-iron skillet over medium-high heat.
Add the fillets and brown for 2 minutes per side. Place pan in oven and cook for 11-14 minutes or until ribs reach desired temperature.
Immediately remove the fillets from the pan and place them on a plate to rest. Cover the fillets with a knob of butter, stretch lightly with aluminum foil.
Let the fillets rest for 5-10 minutes before serving.
The cooking times provided are approximate for a 1″ steak and will vary depending on the thickness and temperature of the steak.
Remove the fillets 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 break. Rare: 125°F Medium-Rare: 135°F Medium: 145°F Medium Good: 155°F Pool: 160°F 4.91 out of 41 votes ↑ Click stars to rate now! Or to leave a comment, click here!
Calories: 694 | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 168mg | Sodium: 218mg | Potassium: 606mg | Sugar: 1g | Vitamin A: 384IU | Calcium: 16mg | Iron: 4mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Veal Dish, Dinner, Starter, Main Course American Cuisine
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