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🥩 How to Cook a Tender Ribeye Steak: A Step-by-Step Guide to Juicy Perfection

Few things satisfy a craving for bold, hearty flavor like a perfectly cooked ribeye steak. Known for its rich marbling and unbeatable tenderness, the ribeye is often considered the king of cuts. But here’s the catch — while it’s naturally flavorful, it still requires proper technique to bring out its full potential.

Whether you’re new to cooking steak or simply looking to perfect your method, this guide will walk you through exactly how to cook a tender ribeye steak every single time — using simple ingredients, smart prep, and foolproof cooking methods.

🥩 Why Choose Ribeye?

The ribeye comes from the rib section of the cow and contains a generous amount of marbling (streaks of fat within the meat), which melts during cooking to create that buttery texture and deep beefy flavor.

This cut is:

• ✅ Incredibly tender
• ✅ Rich and juicy
• ✅ Ideal for pan-searing or grilling

🛒 Ingredients

• 1 to 2 ribeye steaks (about 1 to 1.5 inches thick)
• Salt (kosher or sea salt)
• Freshly ground black pepper
• High-smoke-point oil (like canola, avocado, or grapeseed)
• 2 tablespoons butter
• 2–3 cloves garlic, smashed
• Fresh thyme or rosemary (optional for flavor)

🔪 Step-by-Step: How to Cook a Tender Ribeye Steak

1. Bring to Room Temperature

Take the ribeye out of the fridge 30–60 minutes before cooking. This helps it cook more evenly.

2. Season Generously

Pat the steak dry with paper towels. Season both sides generously with salt and black pepper. Don’t be shy — seasoning is key to forming that delicious crust.

Optional: Add a dry rub or steak seasoning mix, but with ribeye, simple is often best.

3. Preheat Your Pan

Use a cast iron skillet or heavy-bottomed pan. Heat over high heat until it’s smoking hot.

Add a tablespoon of oil and swirl it to coat the pan.

4. Sear the Steak

Place the ribeye in the pan — it should sizzle loudly on contact. Don’t move it for about 3–4 minutes, allowing a crust to form.

Flip and sear the other side for another 3–4 minutes.

Pro Tip: Use tongs and sear the fat edges for a few seconds too.

5. Add Butter and Aromatics

Reduce the heat to medium. Add butter, garlic, and herbs to the pan. As the butter melts, tilt the pan and spoon the melted butter over the steak for 1–2 minutes (this is called basting).

This adds flavor and helps the meat stay moist.

6. Check Internal Temperature

Use a meat thermometer to check doneness:

• 🟡 Rare: 120–125°F
• 🟠 Medium Rare: 130–135°F
• 🟠 Medium: 140–145°F
• 🔴 Medium Well: 150–155°F
• 🔴 Well Done: 160°F+

Remove the steak from heat 5 degrees before your target temp, as it will continue cooking while resting.