Ribeye Steak • Easy Recipe for Perfect Steak {Video} • Two Purple Figs

Here’s the best way to cook the perfect Ribeye Steak –on the grill and drenched with Rosemary butter. Like seriously tender and juicy Ribeye Steak never got easier to make! Sharing tips, stove top and oven options too! So if you love a good ribeye steak, here’s your call to MAKE IT!

Nothing beats a piece of ribeye steak, especially when perfectly cooked to your taste and minimally seasoned so that the quality and flavor of the meat can shine. While I love a good NY Strip Steak, tenderloin steak, I love Lamb Steaks and ribeye a touch more.

There’s something extra flavorful in the ribeye steak in my opinion compared to others. You can use this flavorful piece of meat to make Philly Cheesesteak Sliders, Steak Bites with Parmesan Cheese and Grilled Lamb Skewers on the BBQ

 

Today’s ribeye steak recipe is cooked on the grill since it’s grilling season and we can’t get enough! Grilled Shrimp , Chicken Wings on the grill,  Grilled Mahi Mahi and Grilled Octopus are some of our latest recipes. I’m also sharing a few tips on cooking it indoor if the weather isn’t ideal for outdoor. 

Why Ribeye Steak

• They are marbled perfectly for flavor and texture.
• No marinade needed, so you just need to season and cook right away.
• It’s perfect every single time and super easy to make.
• The rosemary butter adds extra juiciness to the steak
• This recipe ensures a perfectly juicy ribeye steak every time!
• Steaks can be cooked in the oven or on the grill.
• It’s far less expensive to make at home than ordering at the steakhouse

Ingredients

Ribeye Steaks. Use quality steak when possible, it makes a difference. This cut is beautifully marbled, and you can chose to trim extra fat from the sides or keep it if that’s your preference. Also use boneless when possible. 

Seasoning. A simple blends of salt, pepper, onion flakes, fresh rosemary and olive oil is all you need. 

Rosemary Butter

• Unsalted butter at room temperature 
• Fresh Rosemary
• Onion flakes
• Salt and pepper
• Freshly grated parmesan cheese

How to Cook Ribeye Steak

So today we’re making them on the grill and I’m sharing below how to make them using the stove and oven combo. The common factors including making the rosemary butter and seasoning the steaks the same way.

Begin by seasoning the steaks on both sides generously with the simple salt, pepper, onion flakes, rosemary and olive oil. 

Grilled Ribeye Steak

Preheat your grill to medium high and add on the steaks. Cook them for 5-7 minutes before flipping them.

Now the steak is ready to flip and cook for another 5-7 minutes depending on how well done you want the steak to be. This is is 3/4 inch thick steaks and we cook them to medium-rare, but more on the medium side. At that point the grilled ribeye is ready. 

Stove/Oven 

Once the steak is seasoned and ready, cook them in a heavy cast iron skillet for 2-3 minutes per side until nicely browned.

Place immediately in a preheated 400 degree oven and cook for about 10-12 minutes. 

At that point you’ll dollop the rosemary butter over the hot steak from the grill or oven and allow it to sit for 8 minutes before serving. SO GOOD!!

Ribeye Tips and FAQ

1. You can use fresh or frozen meat for this recipe, if frozen, make sure to defrost it in the fridge until thawed. 
2. Feel free to trim extra fat from the meat as this particular cut is marbled well.
3. When seasoning the steak, you can add your favorite steak spice/blend or keep it as simple as we did.
4. Make sure to season the meat right before cooking.
5. When cooking, make sure the grill, pan or oven are preheated.
6. Avoid flipping the steaks too soon so you can get the perfect sear or grilled marks.
7. Depending on how well you want your steak to be done, it’s best to use a meat thermometer.
8. When the steak is ready and still hot, dollop the butter on top right away and let it rest for 7-8 minutes before serving. 

Cooking Temperatures for Steak

• Rare is 125 F.
• Medium Rare is at 135 F
• Medium is at 145 F
• Medium well is 155 F
• Well is 160F.
• As you can see there’s very little difference between each stage of cooking, so make sure you use a thermometer.
• And finally, when removing the meat from cooking, aim for 3 degrees less as the steak will retain some heat while it rests.

Steakhouse Side Dishes to Pair with Ribeye Steak

Air Fryer Baked Potato

Wedge Salad

Air Fryer Frozen French Fries

Pan Fried Potatoes

Panzanella Salad

Avocado Orange Salad with Citrus Dressing

Corn Coleslaw Recipe

Cornbread Recipe