Ingredients & Substitutions
Here I explain the best ingredients for my ribeye steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Cook Ribeye Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. For just the right doneness, I always recommend checking with a meat thermometer like this. (For many other steak recipes I prefer a probe, but since this ribeye recipe requires flipping it often, the regular kind works best here.) If you prefer a different doneness, use my ribeye cook time chart below, for 1.5-inch-thick steaks: Note: The times and temperatures above are when you should remove the steak from the pan. It will rise an additional 5 degrees while resting. My times also assume that you removed the steaks from the fridge for 30 minutes before cooking (see my tips below), so it will take a bit longer if you don’t. If your steaks are only 1 inch thick, it will be 1-2 minutes faster.
Make the compound butter ahead to save time. I usually make it the night before, so I can start cooking your ribeye steak right away the day-of. Prepping ahead also allows the flavors to develop in the butter. Bring your steaks to room temp if you can. It’s okay to skip this if you’re in a hurry, but it helps with even cooking. FYI, the cook time can be a bit longer if you skip this step. Flip the steaks frequently, but leave in one spot in between. I’ve found that when I cook steaks on the stovetop only (without an oven step), flipping every 30 seconds makes them cook more evenly than flipping just once. But, don’t move them around constantly, or they won’t get a nice sear. Don’t squeeze or pierce your steaks when flipping. Using a fork or squeezing the beef will make all those yummy juices run out! I prefer tongs (just use them gently to avoid pushing the juices out), but a turner also works. Be careful not to overcook. Use a meat thermometer and my temperature chart above for perfect results! For a juicy ribeye steak, I recommend medium doneness or less. Remember to rest your steaks. If you cut into them right away, all the juices will run out. Let them sit on a cutting board for 5-10 minutes to let the juices settle. And don’t rest them in the pan, or they’ll overcook! Slice against the grain. This helps to break apart the muscle fibers in the meat, resulting in a more tender texture that is easier to chew. I check the grain direction before I start cooking, as it’s easier to spot when the steaks are still raw.
Veggies – I usually have compound butter left over, so I wipe down the pan and use the rest to saute asparagus (shown in photo above), saute broccoli, or saute zucchini. You can also just roast vegetables in the oven while you cook the steaks. For classic steakhouse sides, try my creamy spinach, sauteed mushrooms, or roasted green beans. Potatoes – For my plate above, I used my air fryer potatoes recipe with baby potatoes. You can also opt for steak fries, roasted potatoes, or lighter mashed sweet potatoes or mashed cauliflower. Sauces – I think this ribeye steak recipe tastes flavorful all on its own, but you can add a drizzle of chimichurri sauce, blue cheese sauce, or simply extra compound butter. Salads – I like a spring mix salad, wedge salad (your typical steakhouse pairing), or Caprese salad to balance out the rich ribeye steak. Breakfast – If you want to get fancy for breakfast, make my steak and eggs!
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Tips: See the details in the post above! I’ve got tips to help you get a perfect ribeye every time — juicy and tender, not dry. I also made a time and temperature chart, so you never have to overcook it again. Store: 3 days in the fridge. Reheat: Place in a baking dish with a little broth, cover with foil, and pop in the oven at 250-300 degrees F. This will keep your ribeye juicy! Freeze: Up to 3 months after cooking, or 12 months when raw. But let’s be real, ribeye steak recipes taste best fresh!
