How to Cook a Ribeye Steak on the Stove – I’m sharing with you my tips and tricks on how to cook ribeye steak on the stove in under 30 minutes! There’s almost nothing that beats slicing into a perfectly cooked, well-seasoned steak and this mouth-watering recipe is one everyone will love!
Learning how to cook a ribeye steak is an easy way to elevate your Sunday dinner or to impress your dinner guests! Needing something a little extra special for Father’s day for the man who loves meat and potatoes? This juicy, tender ribeye steak recipe is just the thing!
It is the best way to cook ribeye steak if you want a melt-in-your-mouth texture that can’t be beaten!
Can’t wait to hear what YOU think of this father’s day recipe! As always thank you for stopping by!
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Ingredients YOU will need to Prepare The Best Ribeye Steak:
- Ribeye steaks – For this recipe, I used 2 bone-in ribeyes. Each is a little over 1 lb.
- Montreal steak seasoning – McCormick’s is what I usually have on hand, but you use whatever you have. Montreal steak seasoning is a blend of herbs and spices such as dill seed, black and red pepper, garlic and onion powder, and a few others.
- Avocado oil – Used to sear the steak. Helps keep it sticking from the pan but also helps to lock in moisture.
- Butter – Bastinig a steak in melted butter keeps it nice and moist and adds incredible flavor.
- Fresh thyme & Rosemary– Sprigs of thyme and Rosemary always pair well with beef and garlic. It’s a brilliant but simple combination of flavors.
When you make Ribeye Steak on the Stove, would YOU take a picture and hashtag #munchkinrecipes on Instagram, we would LOVE to see your creation.Thank you!
How to Cook a Ribeye Steak on the Stove in 5 Easy Steps:
Before you begin you want to make sure your steak is at room temperature. Take it out at least ½ hour before you begin and let it rest. A cold steak hitting a hot pan won’t get you that sexy char!
Step 1: Lay your steak out on a plate or cutting board. Season on both sides with the Montreal Steak Spice using your hands to rub it into the meat if necessary.
Step 2: Preheat avocado oil in a large cast-iron skillet over high heat. Place steaks in the skillet, leaving enough room in between. If your skillet isn’t large enough, cook one steak at a time. Cook for about 4-5 minutes on one side before carefully flipping over.
Step 3: Immediately add butter, thyme sprigs, and garlic cloves and allow it to cook through while on high heat.
Step 4: Holding the handle of the skillet with a tea towel or oven mitt, carefully tilt the skillet away from you so that the butter pools on the lower end. It’s much easier to scoop it up with your spoon this way. Baste the meat until it’s cooked through to your desired level of doneness.
Step 5: Transfer the steak to a cutting board and let it rest for 10 minutes. Cut the bone off and then slice the rest of the meat against the grain.
- Room temperature steak. As mentioned above, it’s super important to bring your meat to room temperature beforehand. The initial sear creates a crust which then allows the inside to catch up. If the meat is cold it will spend too much time heating the outside of the steak, and you won’t get that beautiful sizzle. It also means that the inside of the meat will catch up to the outside too quickly.
- Oven-proof or heavy bottom pan. If you don’t have a cast-iron skillet, any heavy bottom pan will work. I like to use a cast-iron skillet because I know that if I needed to put it under the broiler for whatever reason, or if I needed to keep it warm, I can always transfer it directly to the oven.
- Proper thickness. Use steaks that are no more than 1.5” thick. As you know I love a good ribeye, but a New York strip steak also works well.
- Keep the fat on! At least until you eat it. It adds flavor but also helps to keep in the moisture.
How to Know When Steak is Done
For medium-rare, you want to cook it for 3-5 minutes (130-140 degrees). Medium 5-7 minutes (140-150 degrees), and medium-well, cook for 8-10 minutes (150-160 degrees).
Use a digital meat thermometer to check the temperature for an accurate reading!
What to Serve With a Juicy Ribeye?
Steaks pair well with so many things! If you’re going for classic pairings, steak and potatoes are always good. Perfect Roast Potatoes with Garlic and Rosemary is a must-try! A side Italian salad is great. Don’t forget the basket of crusty bread made from my no knead bread recipe and a glass of red wine to wash it all down!
If you’re wanting something a little different try baked eggplant or these crispy potato wedges on for size!
What Does it Mean to Baste Your Steak?
It means to cook a steak in its own juices, sauce, or marinade. In this case, the juices rendered from the steak combined with melted butter and aromatics are what make up this sauce.
As the steak cooks, we pour the juices overtop the steak again and again, keeping it moist and flavorful.
What Does Cut Against the Grain Mean?
Steak, as with any meat, comes with muscle fibers and connective tissues. Depending on the cut of the meat, the quality of the meat, and how it was cooked, some cuts will be easier cut into.
Slicing against the grain means cutting the meat crosswise to the direction that the tough fibers are running. This way we shorten them so they are easier to slice through, chew, and enjoy.
Here are more Side-dish Ideas:
The Best Loaded Mashed Potato Casserole
How to Cook a Ribeye Steak on the Stove - Father's Day Recipe
- 2 rib eye steaks bone-in, let sit at room temperature for about 1/2 an hour before cooking
- 2 teaspoons Montreal Steak Seasoning
- 2 tablespoons Avocado Oil
- 4 tablespoons butter
- 4 thyme sprigs
- 3 garlic cloves
- 1 rosemary stick
- Season ribeye steak with 2 teaspoons of Montreal Steak Seasoning, both sides (1 teaspoon per steak). Using a large cast iron, preheat 2 tablespoons of avocado oil, over high heat (it will be a good time to open the windows right now, and turn ON your stove fan).
- Add ribeye steaks and cook on high heat for about 4- 5 minutes, until steaks are slightly charred. Carefully flip on the other side, and immediately add 4 tablespoons of butter, 4 thyme sprigs, 3 garlic cloves and 1 rosemary sprig.
- Cook the ribeye steaks on high heat basting with melted butter. Cook for 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, or 8 to 10 minutes for medium-well (I cook for 5 minutes).
- Remove ribeye steak onto a cutting board and let rest for 10 minutes. Cut the bone off, slice the steak across the grain. Enjoy!
Q. Do you like this Ribeye Steak Recipe?
Let me know in the comments below, I would love to hear from you!
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This post was updated May 6, 2022. Recipe is the same delicious!
Your presenentation ..pictures..are about the best ive seen of a steak …great looking steak
Oh MY, it looks great! Can’t wait to cook em this Sunday!
Thank you Sheila!
My hubby liked it, made for Fathers Day. Publix was out of any fresh thyme, so I had to use ground dried, but other than that I followed the recipe. I didn’t taste it myself, but served it with some roasted baby potatoes, sautéed mushrooms, and totally forgot a green vegetable like asparagus to round it out. He didn’t seem to mind, and we had tres leches with fresh berries for dessert. Thank you!
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Wonderful! Wonderful! The Ribeye Steaks tasted Wonderful.
My family loved the steaks. I cut the fresh herbs from our garden. Everyone loved the look of the steaks on our cutting board with the herbs.
I will definitely make this again, probably very soon.
Thank you, Keith! I am so glad you and your family loved the steaks!
I just made this steak and without a doubt one of the best steaks I have ever eaten and certainly the best one I ever cooked! Highly recommend this recipe. I actually had all the ingredients and fresh herbs from my garden. WINNER WINNER!!!
Perfect recipe! I used to cook steak in the broiler… never again! This is my new go to ribeye recipe! I made it in my Le Creuset cast iron skillet with sauteed mushrooms and mashed cauliflower. Thank you for this new family favorite recipe!
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This was wonderful! Made it with roasted potatoes, cucumber salad, and asparagus! Love!
That sounds so delicious, glad you like this recipe! Thank you so much Tonya, for sharing this awesome Ribeye Steak recipe review!
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I’m not a fan of steak, but I cooked this for my wife and son today. They both agree it was the best steak they have ever had.
Thanks for the great recipe!
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Looks AMAZING, like the use of Advocado oil, good for high temp cooking.
Thank you, Chris! This ribeye steak is amazing! Yes, avocado oil is perfect for high temp cooking, one of the reasons why I use it! I would highly recommend it!
Cast iron pans; being retired is great but as I have aged I no longer can safely use cast iron pan due to their weight. Do you have a suggestion for another pan? I do have my Joe Forman inside grill. I look forward to a possible solution. Thanks
Hi Sandy! Feel free to use any pan, it doesn’t has to be a cast iron! Can’t wait to hear your review about this recipe! Happy cooking! =D
Best steak ever
Thank you, John! I 100% agree with you, it is the best steak ever! =D
Your Ribeye looks fantastic, I would love it! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Thank you, Miz Helen! I am sure you will love this ribeye recipe! Thank you for sropping by!
Beautiful! I love a good ribeye cooked on the stove. So much better than on the grill, I think.
Thank you, Jean! I agree with you, this ribeye steak cooked on the stove, taste better than on the grill! Hope you are having a wonderful day!
Great guidance! Beautiful Steak you cook. Do you wash the steak removing the salt after the 24 hours? If not won’t it be too salty?
Thank you, Paulina! I am sorry, but I am not sure what you are asking about? I didn’t use salt in this recipe, I hope that answers your question.
This looks like a beautiful steak and you cook it wonderfully! I am a fan of grilling, but the best steak I have ever made was using something close to this cooking technique. I still have memories of it and you bring me back. I am going to have to follow your ingredients list, though, as this looks so good.
Thank you, Ben! I am so glad I brought those delicious memories back! Can’t wait to hear what you think of this recipe!