How to cook a rib eye steak comes down to three things, room temperature meat, proper seasoning, and high heat. Pat it dry, season with salt and pepper, then sear in a hot cast iron skillet for 2–3 minutes per side. For medium-rare, aim for an internal temperature of 130–135°F, then rest the steak for 5–10 minutes. This keeps the crust crisp and the inside tender and juicy.
Essential Tools for Cooking Rib Eye Steak
Having the right equipment makes cooking rib eye steak much easier. Here’s what you’ll need for perfect results every time:
Basic Equipment
- Cast iron skillet (best for even heat distribution and creating a perfect crust)
- Meat thermometer (crucial for achieving your desired doneness)
- Tongs (for flipping the steak without piercing it)
- Paper towels (for patting the steak dry)
- Sharp knife (for serving)
A quality cast iron skillet is worth the investment for cooking steaks. It retains heat exceptionally well and creates that restaurant-quality sear that’s hard to achieve with regular pans.
Choosing the Perfect Rib Eye Steak
The quality of your steak makes a huge difference in the final result. Here’s what to look for:
- Marbling: Look for steaks with good fat distribution throughout the meat. This marbling melts during cooking, creating flavor and juiciness.
- Thickness: Choose steaks that are at least 1-inch thick, preferably 1.5 inches. Thicker steaks are easier to cook to the perfect doneness.
- Color: Fresh beef should be bright red. Avoid steaks that look brown or dull.
- Grade: If available, choose USDA Prime or Choice grades for the best quality.
Pro Tip: Don’t trim the fat before cooking! The fat cap adds flavor as it renders during cooking. You can always trim it after cooking if you prefer not to eat it.
Preparing Your Rib Eye Steak
Before You Start Cooking
- Remove your steak from the refrigerator 30-45 minutes before cooking to bring it to room temperature. This ensures even cooking.
- Pat the steak completely dry with paper towels. Moisture prevents proper searing.
- Season generously with kosher salt and freshly ground black pepper on all sides, including the edges.
For enhanced flavor, you can add garlic powder or your favorite steak seasoning, but simple salt and pepper often work best to let the beef’s natural flavor shine.
“The key to a great steak is to keep it simple. Good quality meat doesn’t need much more than salt and pepper to shine.”
How Do You Cook Rib Eye Steak: 3 Foolproof Methods
There are several excellent ways to cook a rib eye steak. I’ll walk you through the three most popular methods so you can choose what works best for your kitchen setup.
Method 1: Pan-Searing (Stovetop Method)
This is the most accessible method and creates a beautiful crust.
- Heat a cast iron skillet over high heat until it’s smoking hot (about 5 minutes).
- Add 1 tablespoon of high smoke point oil like avocado or canola oil.
- Carefully place the steak in the hot pan and don’t move it for 2-3 minutes to develop a crust.
- Flip the steak and cook for another 2-3 minutes.
- Reduce heat to medium-low, add 2 tablespoons of butter, a few garlic cloves, and a sprig of rosemary or thyme (optional).
- Tilt the pan slightly and spoon the melted butter over the steak repeatedly for about 1-2 minutes.
- Check the internal temperature with a meat thermometer (see temperature chart below).
Method 2: Grilling
Grilling adds a smoky flavor that many steak lovers prefer.
- Preheat your grill to high heat (about 500°F).
- Clean and oil the grates to prevent sticking.
- Place the steak on the hottest part of the grill and cook for 4-5 minutes without moving it.
- Flip once and grill for another 3-5 minutes for medium-rare.
- If flare-ups occur, move the steak to a cooler part of the grill temporarily.
- Check the internal temperature with a meat thermometer.
- Remove from the grill and let rest before serving.
For the best grilling results, consider using a charcoal grill for enhanced flavor.
Looking for the perfect grill for steaks? Check out our guide:
Method 3: Oven Reverse Sear
This method is perfect for thicker steaks and provides the most even cooking.
- Preheat your oven to 275°F.
- Place the seasoned steak on a wire rack over a baking sheet.
- Cook in the oven until the internal temperature reaches 10-15°F below your target doneness (about 15-20 minutes for medium-rare).
- Remove from the oven and let rest while you heat a cast iron skillet until smoking hot.
- Add oil to the skillet, then sear the steak for 1 minute per side to develop a crust.
- Add butter and herbs for the last 30 seconds if desired.
- Let rest for 5-10 minutes before serving.
Steak Temperature Guide
Using a meat thermometer is the most reliable way to achieve your preferred doneness. Remove the steak from heat when it reaches these temperatures, as it will continue cooking during the rest period.
| Doneness | Remove at Temperature | Final Temperature | Description |
| Rare | 120-125°F (49-52°C) | 125-130°F (52-54°C) | Red, cool center |
| Medium-Rare | 130-135°F (54-57°C) | 135-140°F (57-60°C) | Red, warm center |
| Medium | 140-145°F (60-63°C) | 145-150°F (63-66°C) | Pink center |
| Medium-Well | 150-155°F (66-68°C) | 155-160°F (68-71°C) | Slightly pink center |
| Well-Done | 160°F+ (71°C+) | 165°F+ (74°C+) | No pink, fully gray |
Note: The USDA recommends cooking steaks to a minimum internal temperature of 145°F (63°C) with a 3-minute rest for food safety. However, many chefs and steak enthusiasts prefer medium-rare (135°F/57°C).
Resting and Serving Your Rib Eye Steak
Why Resting Is Crucial
After cooking, let your steak rest for 5-10 minutes before cutting. This allows the juices to redistribute throughout the meat instead of spilling out when you cut into it. A properly rested steak will be juicier and more flavorful.
How to Rest Your Steak
- Transfer the steak to a warm plate or cutting board.
- Loosely tent with aluminum foil (optional).
- Let it rest for 5 minutes for a 1-inch steak, or up to 10 minutes for thicker cuts.
Serving Suggestions
For an extra flavor boost, top your rested steak with a pat of compound butter (butter mixed with herbs and garlic). Slice against the grain for maximum tenderness.
Classic Sides
- Mashed potatoes
- Roasted vegetables
- Creamed spinach
Wine Pairings
- Cabernet Sauvignon
- Malbec
- Syrah/Shiraz
Sauces
- Peppercorn sauce
- Chimichurri
- Béarnaise
Common Mistakes to Avoid When Cooking Rib Eye Steak
- Cooking cold steak: Always let your steak come to room temperature before cooking.
- Not patting dry: Moisture prevents proper searing. Always pat your steak completely dry with paper towels.
- Underseasoning: Don’t be shy with salt and pepper. Season generously on all sides.
- Constantly flipping: Let the steak develop a crust before flipping. Too much movement prevents proper searing.
- Overcrowding the pan: Cook one steak at a time if necessary. Overcrowding lowers the pan temperature.
- Cutting into the steak to check doneness: Use a meat thermometer instead of cutting into your steak to check if it’s done.
- Skipping the rest: Always let your steak rest before cutting to keep the juices inside.
Safety Note: Be careful of oil splatter when placing steak in a hot pan. Use long tongs and consider using a splatter guard if available.
Troubleshooting Guide
Even experienced cooks sometimes encounter issues. Here’s how to solve common problems:
| Problem | Possible Cause | Solution |
| Steak is tough | Overcooked or cut with the grain | Use a meat thermometer to avoid overcooking and always slice against the grain |
| No crust forming | Pan not hot enough or steak too wet | Ensure pan is smoking hot before adding steak and pat steak completely dry |
| Too much smoke | Oil with low smoke point | Use high smoke point oils like avocado, grapeseed, or canola |
| Uneven cooking | Steak not at room temperature | Let steak sit out for 30-45 minutes before cooking |
| Bland flavor | Underseasoning | Season generously with salt and pepper on all sides |
Frequently Asked Questions
How long do you cook a 1-inch rib eye steak?
For a 1-inch rib eye steak, cook for approximately 4-5 minutes per side on medium-high heat for medium-rare. Always use a meat thermometer for perfect results – remove at 130-135°F for medium-rare.
Should I marinate rib eye steak?
Rib eye steak is already flavorful and tender due to its marbling, so marinating isn’t necessary. Simple seasoning with salt and pepper is often all you need. If you prefer additional flavor, a dry rub or compound butter after cooking works well.
What’s the best oil for cooking rib eye steak?
Use oils with high smoke points such as avocado oil, grapeseed oil, or canola oil. These oils can withstand the high heat needed for a proper sear without burning and creating off flavors.
How do I know when my steak is done without a thermometer?
You can use the finger test: Touch your thumb to your index finger and press the base of your thumb – that firmness resembles rare steak. Middle finger = medium-rare, ring finger = medium, pinky = well-done. However, a meat thermometer is always more reliable.
Can I cook frozen rib eye steak?
While it’s possible, it’s not recommended. Thaw your steak completely in the refrigerator for best results. Cooking from frozen often results in uneven cooking – an overcooked exterior with an undercooked center.
Perfect Rib Eye Steak Recipe
Ingredients
- 1-2 ribeye steaks (1 to 1.5 inches thick)
- 1-2 tablespoons high smoke point oil (avocado, canola, or grapeseed)
- Kosher salt (1 teaspoon per steak)
- Freshly ground black pepper (1/2 teaspoon per steak)
- 2 tablespoons butter
- 2-3 garlic cloves, smashed (optional)
- Fresh herbs like rosemary or thyme (optional)
Instructions
- Remove steaks from refrigerator 30-45 minutes before cooking to bring to room temperature.
- Pat steaks completely dry with paper towels.
- Season generously with salt and pepper on all sides.
- Heat a cast iron skillet over high heat until smoking hot.
- Add oil to the pan, then carefully place steaks in the hot skillet.
- Cook for 2-3 minutes without moving to develop a crust.
- Flip and cook for another 2-3 minutes.
- Reduce heat to medium-low, add butter, garlic, and herbs if using.
- Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes.
- Check internal temperature with a meat thermometer (130-135°F for medium-rare).
- Transfer to a plate and let rest for 5-10 minutes before slicing.
- Slice against the grain and serve with your favorite sides.
Prep Time: 5 minutes | Cook Time: 10 minutes | Rest Time: 5-10 minutes
Pro Tips for Restaurant-Quality Rib Eye Steak
- Dry aging: If possible, dry-age your steak in the refrigerator for 1-2 days on a wire rack for enhanced flavor.
- Salt timing: For maximum flavor, salt your steak either right before cooking or 24 hours in advance (no in-between).
- Butter basting: The restaurant secret to amazing steak is basting with butter, garlic, and herbs during the final minutes of cooking.
- Rest at room temperature: Don’t cover your steak too tightly while resting or it will continue to cook from steam.
- Slice properly: Always cut perpendicular to the grain of the meat for maximum tenderness.
“The difference between a good steak and a great steak is attention to detail. Temperature control, proper seasoning, and a few minutes of patience during resting make all the difference.”
Conclusion
Cooking the perfect rib eye steak isn’t complicated once you understand the basics. Whether you choose to pan-sear, grill, or use the reverse sear method, the keys to success are simple: quality meat, proper seasoning, high heat, accurate temperature monitoring, and adequate resting time. With practice, you’ll be cooking restaurant-quality steaks in your own kitchen.
Remember that cooking is both a science and an art. Don’t be discouraged if your first attempt isn’t perfect. Each steak you cook will teach you something new about timing, temperature, and technique.
