Juicy Garlic Ribeye Steak Recipe for Steak Lovers

Slicing through culinary boundaries, this ribeye steak recipe promises an unforgettable dining adventure.

Tender, juicy meat beckons with its rich marbling and robust flavor profile.

Salt and pepper become your trusted companions in this carnivorous journey.

Sophisticated yet simple techniques will help you master the perfect sear.

Professional chefs and home cooks alike appreciate the magic of a well-prepared ribeye.

High heat transforms this premium cut into a masterpiece of caramelized excellence.

You’ll want to savor every single bite of this mouthwatering creation.

What Goes Into Ribeye Steak

• Ribeye Steak: A flavorful, marbled cut with rich beef taste, best when choosing a thick, well-marbled piece with good fat content.

• Oil, Butter: Oil helps create a perfect sear, while butter adds richness and helps baste the steak for extra flavor.

• Garlic, Fresh Herbs: Garlic provides a robust, earthy taste, and herbs like thyme or rosemary complement the beef's natural flavors.

Steps To Prepare Ribeye Steak Perfectly

Step 1: Fire Up The Sizzling Skillet

Grab your trusty cast-iron skillet and crank the heat to maximum. Let it warm up until it’s scorching hot – about 3-5 minutes. This is where the magic begins for a perfectly caramelized steak.

Step 2: Prepare For The Sear

• Cooking oil
• Ribeye steak

Drizzle a thin layer of oil across the superhot skillet. Gently place the steak right in the center, letting it make direct contact with the searing surface.

Step 3: Create The Golden Crust

Allow the steak to sit undisturbed, developing a beautiful golden-brown exterior. This should take around 3-4 minutes. Resist the urge to move or touch the meat – patience is key for that perfect crust.

Step 4: Flip And Continue Cooking

Turn the steak over with tongs, revealing the gorgeous caramelized side. Continue cooking for another 3-4 minutes, building layers of delicious flavor.

Step 5: Enhance With Aromatic Butter

• Butter
• Crushed garlic
• Fresh herbs

Use a spoon to continuously baste the steak, coating it in the rich, flavorful mixture for 1-2 minutes.

Step 6: Check The Perfect Doneness

• 120°F for rare
• 130°F for medium-rare (chef's recommendation)
• 140°F for medium

Step 7: Let The Steak Rest

Remove from heat and let the ribeye relax for 5-10 minutes. This crucial step allows juices to redistribute, ensuring a tender, succulent bite.

Helpful Tips For Ribeye Steak

• Superheat Your Skillet: Use a cast-iron pan for incredible heat retention and perfect searing, ensuring a delicious caramelized crust that locks in juicy flavors.
• Timing is Critical: Watch the steak closely during searing, as 30 seconds can dramatically change doneness from rare to medium-rare, impacting tenderness and taste.
• Butter Basting Magic: Infuse extra richness by adding garlic and herbs during the final cooking stage, creating a luxurious flavor profile that elevates the entire steak experience.
• Rest for Perfection: Allowing the ribeye to rest after cooking redistributes internal juices, guaranteeing a more tender and succulent bite with every slice.
• Temperature Precision: Use a meat thermometer to nail the exact doneness you prefer, preventing overcooking and maintaining the ribeye's premium texture and flavor.

How To Store Ribeye Steak With Ease

• Preserve your perfectly cooked ribeye steak with these simple storage techniques.
• Wrap the leftover steak tightly in aluminum foil or place in an airtight container to maintain its moisture and flavor.
• Refrigerate within two hours of cooking to prevent bacterial growth and keep the meat safe.
• Store in the coldest part of your refrigerator, typically the back shelf, where temperatures remain most consistent.
• Consume refrigerated steak within 3-4 days for optimal taste and quality.
• When reheating, use gentle methods like low-temperature oven warming or quick skillet searing to prevent drying out the meat.
• Avoid freezing cooked steak if possible, as it can compromise the texture and tenderness.
• If you must freeze, wrap it securely in freezer-safe packaging and use within two months for the best eating experience.
• Always bring refrigerated steak to room temperature before reheating to ensure even warming and preserve its delicious, juicy character.

Perfect Pairings For Ribeye Steak

• Enhance Wine Pairing: Grab a bold red like Cabernet Sauvignon or Malbec that matches the ribeye's rich, robust flavor and cuts through its marbled fat with elegant tannins.
• Complement Sauce Creation: Whip up a classic béarnaise or red wine reduction sauce that elevates the steak's natural meaty taste and adds a luxurious creamy texture.
• Match Potato Sidekick: Serve crispy rosemary roasted potatoes or creamy garlic mashed potatoes that provide a perfect starchy balance to the juicy, tender ribeye.
• Select Earthy Vegetable: Roast asparagus or sautéed wild mushrooms that bring an umami depth and woodland character to complement the steak's intense protein profile.

Tasty Variations Of Ribeye Steak

• Herb-Crusted Classic: Coat the ribeye with a blend of fresh rosemary, thyme, and crushed black pepper before searing, creating a fragrant and flavorful crust that elevates the steak's natural richness.
• Blue Cheese Infusion: Top the finished steak with crumbled blue cheese during the resting period, allowing the cheese to melt slightly and add a tangy, creamy dimension to the meat.
• Garlic Butter Intense: Increase the garlic quantity and add minced shallots during the basting stage, creating a more robust and aromatic butter sauce that penetrates the steak's surface.
• Smoky Paprika Finish: Sprinkle smoked paprika and a touch of cayenne over the steak during the final minutes of cooking, introducing a subtle heat and deep, smoky undertones to the ribeye.

Ribeye Steak Questions Answered

• What makes cast-iron skillet the best for cooking ribeye steak?

Cast-iron skillets distribute heat evenly, create an incredible golden-brown crust, and retain high temperatures perfectly, which helps achieve that restaurant-quality sear and delicious caramelization on your steak.

• How do I know if my steak is cooked perfectly without a meat thermometer?

Look for visual cues like the golden-brown exterior and touch the steak’s surface. A rare steak feels soft and spongy, medium-rare has slight resistance, and medium feels firmer when gently pressed with tongs or a finger.

• Why is letting the steak rest important after cooking?

Resting allows the steak’s juices to redistribute throughout the meat, ensuring every bite is tender, juicy, and flavorful. When you cut into the steak immediately after cooking, the delicious juices will escape, leaving the meat dry.

• Can I use different herbs when basting my ribeye?

Absolutely! While traditional herbs like thyme and rosemary work wonderfully, you can experiment with fresh herbs like oregano, sage, or even tarragon to create unique flavor profiles that complement the rich beef.

Why Ribeye Steak Is Always A Winner

• Master Quick Restaurant-Style Cooking: Prepare a restaurant-quality ribeye steak in just 15 minutes with professional techniques that transform your home kitchen into a gourmet dining experience.
• Foolproof Flavor Explosion: This method guarantees a perfectly seared exterior with a juicy, tender interior by using precise heat control and simple basting techniques that maximize deliciousness.
• Customizable Doneness Delight: Easily adjust cooking time to achieve your preferred steak temperature, from rare to medium, ensuring every meat lover gets their ideal slice of perfection.
• Minimal Ingredient Magic: Requires only basic ingredients like oil, butter, garlic, and herbs, making this recipe incredibly accessible for home cooks with limited pantry supplies.

Ribeye Steak Recipe

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4.6 from 33 reviews

• Total Time: 30 minutes
• Yield: 1 1x

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Description

Succulent Ribeye Steak brings sizzling steakhouse flavors straight to home kitchens with simple, expert techniques. Perfectly seasoned and grilled to juicy perfection, this classic dish promises restaurant-quality results you can easily master at home.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 ribeye steak (1.25–1.5 inches thick, about 12–16 ounces / 340–450 grams)

Seasoning and Spices:

• 1 tablespoon olive oil
• 1 teaspoon salt (preferably coarse or kosher salt)
• ½ teaspoon black pepper
• ½ teaspoon garlic powder (optional)

Aromatics and Enhancers:

• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme

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Instructions

1. Prepare a robust cast-iron skillet by heating it intensely for several minutes until it radiates extreme heat, creating an ideal searing surface.
2. Carefully coat the skillet with a thin layer of high-heat tolerant oil, ensuring even coverage for optimal meat contact.
3. Gently place the ribeye into the blazing hot pan, allowing it to make full contact without moving, developing a rich caramelized exterior with deep golden-brown crusting.
4. Execute a precise turn, revealing the perfectly seared first side, then continue cooking on the opposite surface to match the first side’s exquisite coloration.
5. Transition the skillet to a gentler temperature, introducing fragrant butter, crushed garlic cloves, and aromatic fresh herbs to create a luxurious basting liquid.
6. Continuously spoon the herbed butter mixture over the steak, infusing it with rich flavors and maintaining consistent moisture throughout the final cooking phase.
7. Monitor the internal temperature carefully, selecting your preferred doneness: rare at 120°F, medium-rare at 130°F (culinary experts’ recommendation), or medium at 140°F.
8. Transfer the ribeye to a waiting surface, allowing it to rest undisturbed, enabling internal juices to redistribute and ensuring maximum tenderness before slicing.

Notes

• Invest in a high-quality cast-iron skillet for the best heat retention and even searing of the ribeye steak.
• Pat the steak completely dry with paper towels before cooking to ensure a perfect golden-brown crust that seals in juices.
• Choose grass-fed or prime-grade beef for enhanced flavor and tenderness, which elevates the overall eating experience.
• Allow the steak to reach room temperature for about 30 minutes before cooking, helping it cook more evenly and prevent a cold center.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 600
• Sugar: 0 g
• Sodium: 1600 mg
• Fat: 48 g
• Saturated Fat: 20 g
• Unsaturated Fat: 25 g
• Trans Fat: 1 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 42 g
• Cholesterol: 130 mg