• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Foody Schmoody Blog logo

  • Home
  • About/Contact
    • Contact
    • Disclosures
    • Privacy Policy
  • Work With Me
  • All Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About/Contact
    • Contact
    • Disclosures
    • Privacy Policy
  • Work With Me
  • All Recipes
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Foody Schmoody Blog Recipes For Everyone » Main Course / Meals

    Published: Jun 30, 2016 · Modified: Jun 22, 2022 by foodyschmoody ·

    My Best Ribeye Steak Recipe

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    If you are new to cooking steak, don't be intimidated. It's rather easy to grill up a steak. So, what makes this "my BEST ribeye steak recipe"? The answer is easy, it is the same ingredient that makes just about everything better - BUTTER!

    This blog post was updated June 2022.

    Jump to Recipe - Print Recipe
    ribeye steak on wooden cutting board. On top of the steak is a pat of compound butter.

    As an Amazon Associate I earn from qualifying purchases. For more information please visit my disclosure page

    What is the best method to cook ribeye steak

    The two most popular methods of cooking the perfect ribeye steak are grilling or cast iron.

    I can't tell you which one is superior because I don't cook cast iron. We have awful ventilation in our kitchen so I always head outside to the grill to cook up a steak.

    If you've got great ventilation then go right ahead and cook that steak up in a cast iron pan but we're here for MY best ribeye recipe not yours. So let's move on, shall we?

    How to choose a ribeye steak

    A good ribeye should have marbling throughout. You always want to make sure the steak is at least one inch thick. I prefer about an inch and a half but you can skimp and go about an inch if need be.

    Does steak need to be room temperature before cooking

    Yes! At least, it should be. Allowing the steak to sit out at room temperature will help with even cooking.

    Steaks that are cooked straight from the fridge tend to be tough as the muscle fibers tense up.

    raw steaks on grill

    Grilling The Perfect Steak

    Start off preheating the grill. I preheat to medium-high.

    While the gas grill is heating up I rub the steaks with a little oil and simply season with salt and pepper.

    Once you place the steaks on the grill, leave it alone. Don't move it around, don't poke it, don't flip it, just leave it the hell alone for about 5 to 6 minutes for a medium to medium-rare steak.

    Tip: The only instance you'd need to move your steak before the 5 to 6 minutes is if there is a big flare up of flames and you are nervous about too much charring.

    Flip the steak(s) with tongs, not a fork, with tongs.

    Once the steak is done cooking, remove it from the heat and allow it to rest. You might be wondering why do we rest steak. The reason is it allows the juices inside the steak to redistribute.

    If you cut straight in, you'll lose all that "juice" and a dry steak isn't what we're after.

    After you are more comfortable with grilling steak, you'll be able to tell if it's to the doneness you prefer just by touching it. However, until that happens, don't cut into it, just get a cheap, reliable instant-read thermometer.

    steak on grill grates cooking with thermometer sticking out of steak

    Below is the one I use.

    cooked ribeye on wooden cutting board with baked potato to the left and compound butter on top

    How To Finish The Steak

    While the steak is resting add butter to the top of it.

    The thing that takes MY ribeye steak over the top is my Lemon Basil Compound Butter.

    If you aren't one for making a compound butter, despite how easy it is, just use regular butter.

    What to serve with steak

    I like to serve a green vegetable and a starch with my steak. Here are a few of my favorites:

    • Twice Baked Sweet Potatoes
    • Twice Baked Potatoes
    • Garlic Green Beans
    • Instant Pot Corn On The Cob
    How long should I have my steak sit at room temperature before cooking?

    20 to 30 minutes is ideal in my experience.

    How long should I let my steak rest?

    Five minutes is the minimum rest time. I typically rest it closer to 7 to 10 minutes.

    Printable Recipe Card

    my best rib eye steak

    My Best Ribeye Steak Recipe

    Christine
    Everyone has their own way they like steak. This is the way I make my best ribeye steak. Simple salt and pepper and the secret ingredient for finishing it off like a pro.
    5 from 2 votes
    Print Recipe
    Prep Time 1 hr
    Cook Time 15 mins
    Total Time 1 hr 15 mins
    Course dinner
    Cuisine American
    Servings 2 steaks
    Calories 489 kcal

    Ingredients
      

    • 1 Boneless Rib Eye Steak 1.5 - 2 inches thick
    • 1 teaspoon Olive Oil
    • Kosher salt personal preference, to taste
    • Freshly Cracked Black Pepper personal preference, to taste
    • Lemon Basil Compound Butter Recipe Here

    Instructions
     

    • Remove steak(s) from refrigerator and allow to come to room temperature for 20 to 40 minutes.
    • Preheat gas grill to medium/high heat.
    • Rub olive oil on meat and season liberally with salt and pepper. Flip over and do the same with the other side.
    • Place steak(s) on grill. You should expect some flames from the oil/fat but if there is too much, you can move steak around a bit; otherwise leave it in place. Cook about 6 minutes, flip over with tongs and cook another 6 minutes. This should get you a medium/rare center. If you want it cooked more leave on a few more minutes and check temperature with an instant read thermometer.
    • Using tongs, remove steak from grill and set on a plate or cutting board. Top steak(s) with a pat of compound butter.
    • Allow steak to rest 5-10 minutes prior to serving/cutting.

    Notes

    Nutritional information is estimated for approximately one pound of steak.

    Nutrition

    Calories: 489kcalProtein: 46gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 138mgSodium: 118mgPotassium: 608mgVitamin A: 34IUCalcium: 16mgIron: 4mg
    Keyword beef, grilling, steak, summer
    Tried this recipe?Let us know how it was!
    my best rib eye

     

     

    More Main Course / Meals

    • buffalo chicken rice bowl in a white bowl. the bowl is on top of a striped towel.
      One Pot Buffalo Chicken and Rice
    • Close up view of cooked chicken teriyaki in a white bowl. There are chopsticks balanced on the right side of the bowl.
      Instant Pot Teriyaki Chicken
    • Classic Minestrone Soup
    • 40 Best Grilled Cheese Recipes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Patty Haxton Anderson says

      July 04, 2016 at 1:04 pm

      I am with you on the meat all the way - simple salt and pepper! Your steak has such nice caramelization, it is making me hungry! My mom always put butter on her steaks after grilling so I like your compound butter idea. YUM.

      Reply
    2. Debra C. says

      July 05, 2016 at 9:27 am

      You are making my mouth water - that steak looks delicious! Love compound butter too, that's a great finishing touch!

      Reply
    3. peter @Feed Your Soul Too says

      July 06, 2016 at 12:33 pm

      I don't do steak often but if I do, I am doing a ribeye. I love the grill marks. I like that you took the internal temperature to get the exact doneness you wanted. I also love the compound butter. It is decadent.

      Reply
      • foodyschmoody says

        July 06, 2016 at 4:41 pm

        Thanks Peter. Although I'm pretty good at touching the steak for doneness, I don't like to chance it w/ expensive cuts so I go to the trusty thermometer!

        Reply
    4. Linda (Meal Planning Maven) says

      July 07, 2016 at 3:06 pm

      5 stars
      Your rib-eye steak has my mouth watering! And the addition of lemon compound butter surely elevates this steak to beyond perfection!

      Reply
    5. linda spiker says

      August 03, 2016 at 10:25 pm

      5 stars
      Fabulous! That staek looks perfect!

      Reply
    6. Peg says

      December 05, 2017 at 1:59 pm

      I have an electric grill. Could I use that?

      Reply
      • foodyschmoody says

        December 06, 2017 at 8:12 am

        I am sure you could but I would not be able to advice on temperature setting etc.

        Reply
    7. Scott says

      August 08, 2018 at 12:23 am

      In having your steak rest for 5-10 minutes, how do you keep it from being lukewarm or less when you actually get midway through eating it??

      Reply
      • foodyschmoody says

        August 08, 2018 at 7:19 am

        You could cover it with foil while it rests if you are worried about that. The result of testing the meat is a juicer steak. If not rested, the juices will come pouring out when you cut in.

        Reply

    Primary Sidebar

    A Word About Foody Schmoody

    Yes, that IS me and GORDON RAMSAY

    Thanks so much for visiting my "accidental" blog. I started off this blogging adventure as a way to keep a nice order to my recipes and share them with friends. Little did I know, there are other people out there interested in what I have to say too!

    Follow Us

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Trending Kitchen Products

    Perfect Holiday Gift!

    Popular

    • plated black pepper chicken with chopsticks
      Black Pepper Chicken
    • prepared pumpkin hummus in white bowl
      Easy Pumpkin Hummus
    • Lemon Garlic Tortellini Pasta Salad With Artichokes
    • air fryer garlic bread stacked on a white dish on a white speckled counter top
      Air Fryer Garlic Bread

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT