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How to Cook a Ribeye Steak on the Stove - Best Way to Prepare Ribeye for Father's Day Recipe #fathersdayrecipe #4thofjulyrecipe #ribeyesteakrecipe #ribeyesteak #dinnerrecipe 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. Serve with Perfect Roast Potatoes with Garlic and Rosemary, a must try Italian Salad, and Loaded & Baked Eggplant. Enjoy!
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5 from 5 votes

How to Cook a Ribeye Steak on the Stove - Father's Day Recipe

Course: 4th of July, Dinner, Father's Day, Main Dish, Quick and Easy
Cuisine: American
Servings: 2 -4
Author: Love Keil

Ingredients

  • 2 - a little over than 1lb bone-in rib eye steaks let sit at room temperature for about 1/2 an hour before cooking
  • 2 teaspoons of McCormick's Montreal Steak Seasoning
  • 2 tablespoons Private Selection Avocado Oil
  • 4 tablespoons butter
  • 4 thyme sprigs
  • 3 garlic cloves
  • 1 rosemary sprig

Instructions

  • 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. Serve with Perfect Roast Potatoes with Garlic and Rosemary, a must try Italian Salad, and Loaded & Baked Eggplant. Enjoy!