This Juicy Ribeye Steak is perfectly seared, incredibly tender, and packed with rich, beefy flavor in every bite. Finished with simple seasoning and cooked to mouth-watering perfection, it’s a steakhouse-style dinner you can easily make at home for a truly satisfying, crowd-pleasing meal.
Servings:Â 6
Ingredients
- 2 ribeye steaks about 10–12 oz / 280–340 g each, 1–1¼ inch thick
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika optional, for color and light smoky flavor
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 sprig fresh rosemary or thyme optional
Instructions
-
Bring the steaks to room temperature
-
Take the ribeye steaks out of the fridge and let them rest for 20–30 minutes.
-
Season generously
-
Pat the steaks dry with paper towels. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
-
Heat the pan
-
Place a heavy skillet (cast iron works best) over medium-high heat.
-
Add the olive oil and heat until shimmering.
-
Sear the steaks
-
Add the ribeye steaks to the hot pan and cook 3–4 minutes per side without moving them, until a deep golden crust forms.
-
Baste for extra juiciness
-
Lower the heat slightly. Add the butter and herbs (if using).
-
Tilt the pan and spoon the melted butter over the steaks for 30–60 seconds.
-
Check doneness
-
Remove the steaks when the internal temperature reaches:
-
125–130°F (52–54°C) for medium-rare
-
135°F (57°C) for medium
-
Rest before slicing
-
Transfer the steaks to a plate and let them rest for 5 minutes before serving.