1. Preparation is Key

Before you even start cooking, it’s important to let your steaks come to room temperature. This is a crucial step in achieving a perfect ribeye steak. Remove the steaks from the fridge at least 45 minutes before cooking. If you place cold steaks straight onto a hot grill or pan, they will cook unevenly. Allowing the steaks to rest at room temperature ensures a consistent cook from the outside in, so that the meat stays juicy and tender throughout.

While the steaks are coming to room temperature, gather the remaining ingredients and get ready to season them just before cooking.

2. Seasoning the Steaks

Seasoning is one of the most important steps in cooking a ribeye steak. The goal is to enhance the natural flavor of the beef, not overpower it. For the most straightforward and delicious flavor, rub the steaks with olive oil or vegetable oil. This helps the seasoning stick to the meat and contributes to the beautiful sear that develops during cooking.

Generously season the steaks with steak seasoning, or if you prefer a more classic approach, kosher salt and freshly cracked black pepper. The seasoning should coat both sides of the steaks. Depending on your preferences, you can adjust the seasoning to taste, but keep in mind that a generous application helps bring out the natural flavors of the ribeye. This seasoning step will allow the beef’s rich, savory flavor to shine, creating that mouthwatering taste with every bite.

3. Grilling Method: For the Smoky Flavor

Grilling ribeye steaks adds a smoky depth of flavor that makes them irresistible. To get started, preheat the grill to medium heat, aiming for a temperature around 375°F. Make sure the grill grates are clean to ensure the steaks don’t stick and achieve a perfect sear.

Once your grill is preheated and the steaks are seasoned, place the steaks on the grill. Grill each side for 5-6 minutes for medium-rare or 6-7 minutes for medium. These times are approximate and will vary depending on the thickness of the steak and the heat of the grill. For reference, medium-rare is typically the preferred doneness for ribeye steaks, as it allows the marbled fat to melt, making the steak juicy and tender.

As the steaks cook, resist the urge to press down on them with your spatula or tongs—this will only release juices and make the steak less flavorful. Instead, let the steaks sear undisturbed for the best results. After grilling, remove the steaks from the heat and immediately top them with a pat of butter. You can use regular butter or herbed butter to add a rich, aromatic flavor. Loosely tent the steaks with aluminum foil to keep the heat in while they rest. Resting the steaks for about 5-10 minutes allows the juices to redistribute, ensuring a tender and juicy steak with every bite.

4. Oven Method: For a Hands-Off Approach

If you prefer to cook your ribeye steaks in the oven, this method is ideal for a more controlled cooking process. First, preheat your oven to 400°F. While the oven is heating, prepare a large cast-iron pan by placing it on the stove over medium-high heat. Cast-iron skillets are perfect for this recipe because they retain heat well and create a beautiful sear.

Once the pan is hot, add the steaks and sear them for 2 minutes on each side. This will give the steaks a lovely browned crust. After the searing is done, carefully transfer the pan to the preheated oven. Roast the steaks for 11-14 minutes or until they reach your desired doneness. The oven method allows you to cook the steaks more evenly, especially if you prefer your ribeyes cooked through without the risk of burning them on the grill. When the steaks are done, remove them from the oven and place them on a plate to rest. As with the grilling method, top them with a pat of butter, tent them with foil, and let them rest for 5-10 minutes before serving.

5. Achieving the Perfect Temperature

The perfect ribeye steak is all about timing. To help you achieve the ideal doneness, here are some approximate internal temperature ranges for different levels of doneness. Remember to use a meat thermometer to check the internal temperature of your steak before removing it from the heat:

• Rare: 125°F
• Medium-Rare: 135°F
• Medium: 145°F
• Medium-Well: 155°F
• Well-Done: 160°F

For the most accurate results, remove the steaks from the heat when they are about 5°F below your desired temperature, as the meat will continue to cook from residual heat while it rests. The FDA recommends a minimum internal temperature of 145°F for beef, with a 3-minute rest time for optimal results.