How TO Cook a Rib Eye Steak: The Complete Beginner’s Guide

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.

• 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.

Before You Start Cooking

1. Remove your steak from the refrigerator 30-45 minutes before cooking to bring it to room temperature. This ensures even cooking.
2. Pat the steak completely dry with paper towels. Moisture prevents proper searing.
3. 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.

This is the most accessible method and creates a beautiful crust.

1. Heat a cast iron skillet over high heat until it’s smoking hot (about 5 minutes).
2. Add 1 tablespoon of high smoke point oil like avocado or canola oil.
3. Carefully place the steak in the hot pan and don’t move it for 2-3 minutes to develop a crust.
4. Flip the steak and cook for another 2-3 minutes.
5. Reduce heat to medium-low, add 2 tablespoons of butter, a few garlic cloves, and a sprig of rosemary or thyme (optional).
6. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for about 1-2 minutes.
7. Check the internal temperature with a meat thermometer (see temperature chart below).

Grilling adds a smoky flavor that many steak lovers prefer.

1. Preheat your grill to high heat (about 500°F).
2. Clean and oil the grates to prevent sticking.
3. Place the steak on the hottest part of the grill and cook for 4-5 minutes without moving it.
4. Flip once and grill for another 3-5 minutes for medium-rare.
5. If flare-ups occur, move the steak to a cooler part of the grill temporarily.
6. Check the internal temperature with a meat thermometer.
7. 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:

Best Charcoal Grill & Smoker Combo

This method is perfect for thicker steaks and provides the most even cooking.

1. Preheat your oven to 275°F.
2. Place the seasoned steak on a wire rack over a baking sheet.
3. Cook in the oven until the internal temperature reaches 10-15°F below your target doneness (about 15-20 minutes for medium-rare).
4. Remove from the oven and let rest while you heat a cast iron skillet until smoking hot.
5. Add oil to the skillet, then sear the steak for 1 minute per side to develop a crust.
6. Add butter and herbs for the last 30 seconds if desired.
7. Let rest for 5-10 minutes before serving.

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

1. Transfer the steak to a warm plate or cutting board.
2. Loosely tent with aluminum foil (optional).
3. Let it rest for 5 minutes for a 1-inch steak, or up to 10 minutes for thicker cuts.

• 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.

• 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.