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.
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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.
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.
Below is the one I use.
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:
Printable Recipe Card
My Best Ribeye Steak Recipe
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.
Patty Haxton Anderson says
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.
Debra C. says
You are making my mouth water - that steak looks delicious! Love compound butter too, that's a great finishing touch!
peter @Feed Your Soul Too says
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.
foodyschmoody says
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!
Linda (Meal Planning Maven) says
Your rib-eye steak has my mouth watering! And the addition of lemon compound butter surely elevates this steak to beyond perfection!
linda spiker says
Fabulous! That staek looks perfect!
Peg says
I have an electric grill. Could I use that?
foodyschmoody says
I am sure you could but I would not be able to advice on temperature setting etc.
Scott says
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??
foodyschmoody says
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.