How to Cook a Ribeye Steak on the Stove – I’m sharing with you my tips and tricks on how to cook ribeye steak on the stove in under 30 minutes! There’s almost nothing that beats slicing into a perfectly cooked, well-seasoned steak and this mouth-watering recipe is one everyone will love!
Learning how to cook a ribeye steak is an easy way to elevate your Sunday dinner or to impress your dinner guests! Needing something a little extra special for Father’s day for the man who loves meat and potatoes? This juicy, tender ribeye steak recipe is just the thing!
It is the best way to cook ribeye steak if you want a melt-in-your-mouth texture that can’t be beaten!
Can’t wait to hear what YOU think of this father’s day recipe! As always thank you for stopping by!
Ingredients YOU will need to Prepare The Best Ribeye Steak:
Ribeye steaks – For this recipe, I used 2 bone-in ribeyes. Each is a little over 1 lb.
Montreal steak seasoning – McCormick’s is what I usually have on hand, but you use whatever you have. Montreal steak seasoning is a blend of herbs and spices such as dill seed, black and red pepper, garlic and onion powder, and a few others.
Avocado oil – Used to sear the steak. Helps keep it sticking from the pan but also helps to lock in moisture.
Butter – Basting a steak in melted butter keeps it nice and moist and adds incredible flavor.
Fresh thyme& Rosemary– Sprigs of thyme and Rosemary always pair well with beef and garlic. It’s a brilliant but simple combination of flavors.
When you make Ribeye Steak on the Stove, would YOU take a picture and hashtag #munchkinrecipes on Instagram, we would LOVE to see your creation.Thank you!
How to Cook a Ribeye Steak on the Stove in 5 Easy Steps:
Before you begin you want to make sure your steak is at room temperature. Take it out at least ½ hour before you begin and let it rest. A cold steak hitting a hot pan won’t get you that sexy char!
Step 1: Lay your steak out on a plate or cutting board. Season on both sides with the Montreal Steak Spice using your hands to rub it into the meat if necessary.
Step 2:Preheat avocado oil in a large cast-iron skillet over high heat. Place steaks in the skillet, leaving enough room in between. If your skillet isn’t large enough, cook one steak at a time. Cook for about 4-5 minutes on one side before carefully flipping over.
Step 3:Immediately add butter, thyme sprigs, and garlic cloves and allow it to cook through while on high heat.
Step 4:Holding the handle of the skillet with a tea towel or oven mitt, carefully tilt the skillet away from you so that the butter pools on the lower end. It’s much easier to scoop it up with your spoon this way. Baste the meat until it’s cooked through to your desired level of doneness.
Step 5: Transfer the steak to a cutting board and let it rest for 10 minutes. Cut the bone off and then slice the rest of the meat against the grain.
Cooking Tips
Room temperature steak. As mentioned above, it’s super important to bring your meat to room temperature beforehand. The initial sear creates a crust which then allows the inside to catch up. If the meat is cold it will spend too much time heating the outside of the steak, and you won’t get that beautiful sizzle. It also means that the inside of the meat will catch up to the outside too quickly.
Oven-proof or heavy bottom pan. If you don’t have a cast-iron skillet, any heavy bottom pan will work. I like to use a cast-iron skillet because I know that if I needed to put it under the broiler for whatever reason, or if I needed to keep it warm, I can always transfer it directly to the oven.
Proper thickness. Use steaks that are no more than 1.5” thick. As you know I love a good ribeye, but a New York strip steak also works well.
Keep the fat on! At least until you eat it. It adds flavor but also helps to keep in the moisture.
How to Know When Steak is Done
For medium-rare, you want to cook it for 3-5 minutes (130-140 degrees). Medium 5-7 minutes (140-150 degrees), and medium-well, cook for 8-10 minutes (150-160 degrees).
Use a digital meat thermometer to check the temperature for an accurate reading!
What to Serve With a Juicy Ribeye?
Steaks pairwell with so many things! If you’re going for classic pairings, steak and potatoes are always good. Perfect Roast Potatoes with Garlic and Rosemaryis a must-try! A side Italian saladis great. Don’t forget the basket of crusty bread made from my no knead bread recipeand a glass of red wine to wash it all down!
If you’re wanting something a little different try baked eggplantor these crispy potato wedgeson for size!
What Does it Mean to Baste Your Steak?
It means to cook a steak in its own juices, sauce, or marinade. In this case, the juices rendered from the steak combined with melted butter and aromatics are what make up this sauce.
As the steak cooks, we pour the juices overtop the steak again and again, keeping it moist and flavorful.
What Does Cut Against the Grain Mean?
Steak, as with any meat, comes with muscle fibers and connective tissues. Depending on the cut of the meat, the quality of the meat, and how it was cooked, some cuts will be easier cut into.
Slicing against the grain means cutting the meat crosswise to the direction that the tough fibers are running. This way we shorten them so they are easier to slice through, chew, and enjoy.
How to Cook a Ribeye Steak on the Stove – Father’s Day Recipe
Love Keil
There’s almost nothing that beats slicing into a perfectly cooked, well-seasoned steak and this mouth-watering Ribeye Steak recipe is one everyone will love!
5 from 10 votes
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Prep Time 10 minutesmins
Cook Time 10 minutesmins
Course 4th of July, Dinner, Father’s Day, Main Dish, Quick and Easy
Season ribeye steak with 2 teaspoons of Montreal Steak Seasoning, both sides (1 teaspoon per steak). Using a large cast iron, preheat 2 tablespoons of avocado oil, over high heat (it will be a good time to open the windows right now, and turn ON your stove fan).
Add ribeye steaks and cook on high heat for about 4- 5 minutes, until steaks are slightly charred. Carefully flip on the other side, and immediately add 4 tablespoons of butter, 4 thyme sprigs, 3 garlic cloves and 1 rosemary sprig.
Cook the ribeye steaks on high heat basting with melted butter. Cook for 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for medium-well (I cook for 5 minutes).
Remove ribeye steak onto a cutting board and let rest for 10 minutes. Cut the bone off, slice the steak across the grain. Enjoy!
Notes
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For the perfect medium-rare steak, sear in a skillet for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
But when it comes to cooking steak indoors, you shouldn't choose between the stovetop or oven — instead, use both. In fact, whether they are seared on a grill or in a pan, finishing steaks in the oven is the standard in fine restaurants everywhere, and for good reason.
To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.
Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done.
How Long Should You Cook a Ribeye Steak? Cooked over high heat, a thick ribeye steak (1.5 to 2 inches thick) will cook in approximately 10 minutes, about 5 minutes on each side. A thin ribeye steak (1.5 inches or less) will cook in approximately 6 minutes, about 3 minutes on each side.
Method #1: Stovetop cold sear using a non-stick skillet
Place the room temperature steak on a cold non-stick pan. Turn the flame up to medium-high heat and cook for three minutes on the top bottom and sides. Reduce the heat to medium and cook for 2 minutes on all sides to build a nice crust.
Grilled has long been one of the most popular ways to enjoy ribeye steak. This yummy cut of steak is tender and full of flavor, and the grill only enhances its texture and taste. In fact, some say that the grilled sear on ribeye makes it taste even better than it would when cooked on a pan.
To cook your steak to medium or medium-rare, set the skillet over medium-high heat. To cook the steak to medium or well-done, start at medium-high for the first few minutes, then reduce the heat to medium-low and continue cooking to your desired doneness.
Is it better to cook steak in pan or oven? Most steaks can cook in a pan to medium rare. Cooking some steaks in the oven could lead to overcooking or drying out. However, thick steaks like filet mignon may need some time in the oven, too, to ensure that they cook enough on the inside.
Preheat grill to medium heat (approximately 375°F). Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium. Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.
Every armchair beef connoisseur has their own preferred, super-secret, “I swear by this” cooking method. Round these parts, we're partial to broiling steak for that perfect mix of seared outside and perfectly pink center. Broiling a steak locks in those flavorful juices with a quick, high heat sear.
There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.
Temperature and Timing for Pan Searing and Cooking Steaks
Sear each surface for 2 minutes at 425°F (218°C), then reduce the temperature to 375°F (190°C) and continue cooking for the recommended times defined by your steak's thickness and your desired doneness.
To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.
This is especially important for cuts with an inch of thickness of more like Ribeye, T-Bone and Porterhouse or a bigger Rib Roast. How long can I keep a fresh steak on the countertop before cooking? As a rule of thumb, we recommend you let your meat sit out for 60 minutes before cooking.
As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.
Turn the heat to low-medium before placing the steak in the pan. Cover the pan with a lid and cook for 4-6 minutes, or until the inside reaches your desired temperature with a meat thermometer. As usual, allow the steak to rest for 5 minutes out of the pan before serving.
Starting the steaks in a “cold” (not preheated) skillet set over high heat prevents the meat directly below the surface from overcooking and turning gray. Flipping the steaks every 2 minutes as they cook allows a rich crust to build up gradually without overcooking the interior.
Place steak over direct heat to sear – let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side. Meat Head Tip: If you are cooking a fattier meat, like a Ribeye, you will probably want to move the steak over to indirect heat at this time.
To cook a 3-inch-thick steak, use indirect heat. Follow directions below; cook steak 40 to 45 minutes for rare, 50 to 65 for medium. Direct Heat: Place steak on grill with heat directly under it. Cook, turning once, until meat is browned and desired doneness.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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