How to Make a Ribeye Steak on the Stove: A Step-by-Step Guide

There’s nothing quite like a perfectly seared ribeye steak. With its rich marbling and juicy tenderness, ribeye is one of the most flavorful cuts of beef. While grilling is a popular method for cooking this cut, you can achieve an equally mouthwatering result right on your stovetop.

Cooking a ribeye steak on the stove allows you to control the heat precisely, achieve a beautiful crust, and infuse it with rich, buttery flavors. Whether you are a beginner or an experienced home cook, this guide will walk you through the entire process to ensure you make the perfect ribeye steak every time.

Ingredients & Tools

Ingredients:

• 1 ribeye steak (preferably 1–1.5 inches thick)
• Salt and freshly ground black pepper (or steak seasoning)
• 1–2 tablespoons of high-smoke-point oil (such as avocado oil, canola oil, or vegetable oil)
• 2 tablespoons unsalted butter
• 2–3 garlic cloves, crushed
• Fresh thyme or rosemary sprigs (optional for extra flavor)

Tools Needed:

• Cast-iron skillet or heavy stainless-steel pan
• Tongs (for flipping the steak)
• Meat thermometer (to check doneness)
• Spoon (for basting the steak with butter)
• Paper towels (for patting the steak dry before cooking)

Preparing the Steak

Before you start cooking, proper preparation is key to getting a steakhouse-quality ribeye.

Step 1: Bring the Steak to Room Temperature

Remove the ribeye from the refrigerator at least 30–40 minutes before cooking. Allowing the steak to come to room temperature ensures even cooking and prevents it from being cold in the center while overcooked on the outside.

Step 2: Pat the Steak Dry

Use paper towels to pat the steak dry on both sides. This step is crucial for achieving a great sear because excess moisture can prevent the steak from developing a crust.

Step 3: Season Generously

Sprinkle a generous amount of salt and freshly ground black pepper on both sides of the steak. If you prefer, you can use a steak seasoning blend, but salt and pepper alone enhance the natural flavors of ribeye beautifully.

Cooking the Steak

The key to cooking a ribeye steak on the stove is high heat and proper timing. Here’s how to do it:

Step 1: Heat the Skillet

Place a cast-iron skillet or a heavy stainless-steel pan over medium-high heat. Allow it to get very hot—this usually takes about 5 minutes. A properly heated pan ensures a deep, flavorful sear.

Step 2: Add Oil

Once the skillet is hot, add 1–2 tablespoons of high-smoke-point oil. Swirl the oil around to coat the bottom of the pan.

Step 3: Sear the First Side

Carefully place the steak in the skillet. You should hear a loud sizzling sound—this indicates a proper sear. Let the steak cook undisturbed for about 3–4 minutes. This allows the crust to form, locking in flavor.

Step 4: Flip and Sear the Other Side

Using tongs, flip the steak and cook for another 3–4 minutes. The goal is to achieve a deep golden-brown crust.

Step 5: Lower Heat and Add Butter, Garlic, and Herbs

Reduce the heat to medium. Add 2 tablespoons of butter, crushed garlic cloves, and fresh thyme or rosemary to the pan. The butter will melt and infuse the steak with additional flavor.

Step 6: Baste the Steak

Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for about 1–2 minutes. This step adds moisture and enhances the steak’s richness.

Checking for Doneness

Using a meat thermometer is the best way to ensure your steak is cooked to your preferred level of doneness. Here’s a quick guide:

• Rare: 120–125°F (cool red center)
• Medium-rare: 130–135°F (warm red center)
• Medium: 140–145°F (slightly pink center)
• Medium-well: 150–155°F (barely pink center)
• Well-done: 160°F+ (no pink, fully cooked through)

For the best flavor and tenderness, medium-rare to medium is recommended for ribeye steaks.

Resting and Serving

Step 1: Let the Steak Rest

Once the steak reaches your desired temperature, remove it from the pan and place it on a cutting board. Let it rest for at least 5–10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy bite.

Step 2: Slice and Serve

Using a sharp knife, slice the steak against the grain for maximum tenderness. Serve it as-is, or pair it with classic sides like mashed potatoes, roasted vegetables, or a crisp salad.

Conclusion

Cooking a ribeye steak on the stove is a simple yet rewarding process. By following these steps—proper seasoning, achieving a great sear, basting with butter, and using a thermometer for perfect doneness you can create a steak that rivals any high-end restaurant.

With just a few ingredients and techniques, you can enjoy a perfectly cooked ribeye steak in the comfort of your home. So, grab your favorite cut, fire up your skillet, and enjoy a juicy, flavorful steak tonight.