I’ll never forget the first time I nailed a perfect classic ribeye steak. It was a Sunday evening, and I was determined to recreate that juicy, restaurant-quality sear at home—without any fancy gadgets. Just a cast-iron skillet, butter, and a little patience. And wow, was it worth it! This recipe is my go-to when I crave something hearty yet simple. With just a handful of ingredients and under 15 minutes of cooking, you’ll get a ribeye steak that’s crispy on the outside, tender inside, and packed with rich, beefy flavor. Trust me, once you try this method, you’ll never look back.

Why You’ll Love This Classic Ribeye Steak

This ribeye steak recipe is my absolute favorite for so many reasons:

• Restaurant magic at home: That perfect crust and juicy pink center? You’ll get it every time with this simple method.
• Ready in minutes: From fridge to plate in under 15 minutes – ideal for busy weeknights when you want something special fast.
• Just a few pantry staples: No complicated ingredients here – just steak, salt, pepper, and a couple aromatics for incredible flavor.
• Foolproof technique: My basting trick with butter and garlic makes even first-time cooks look like steakhouse chefs.

Once you taste this ribeye, you’ll understand why I make it at least twice a week!

Ingredients for Classic Ribeye Steak

Here’s all you need for that perfect ribeye – I keep these staples stocked at all times:

• 1 ribeye steak (1.5 inches thick, patted super dry)
• 1 tbsp olive oil (the good stuff – extra virgin)
• 1 tsp kosher salt (trust me, it makes a difference)
• 1 tsp freshly cracked black pepper
• 2 tbsp butter (salted or unsalted both work)
• 2 garlic cloves (lightly crushed, skins on)
• 2 sprigs fresh rosemary (or thyme if you prefer)

See? Nothing fancy – just quality ingredients doing all the heavy lifting!

Equipment Needed

You only need a few trusty tools to nail this ribeye:

• A heavy cast-iron skillet (my 12-inch is perfect)
• Tongs (never pierce that beautiful steak with a fork!)
• Instant-read thermometer (for spot-on doneness)
• Paper towels (for drying – key for that crust)

That’s it – no fancy gadgets required!

How to Cook Classic Ribeye Steak

Now for the fun part – transforming that beautiful ribeye into a masterpiece! Follow these simple steps, and you’ll have a steak that’ll make you feel like a pro chef.

Step 1: Prepare the Steak

First rule of steak club – never cook it cold straight from the fridge! Take your ribeye out about 30 minutes before cooking. This helps it cook evenly. While it’s coming to room temp, pat it dry with paper towels – moisture is the enemy of a good sear. Then, generously season both sides with salt and pepper. I like to really press those seasonings in – they’ll form the most amazing crust!

Step 2: Searing the Classic Ribeye Steak

Here’s where the magic happens. Get your cast-iron skillet screaming hot over high heat (I test mine by sprinkling a few water droplets – they should dance and evaporate instantly). Add the olive oil, then carefully lay your steak in the pan. That initial sizzle sound is music to my ears! Don’t touch it for 3-4 minutes – we’re building that perfect golden crust. Flip it once, then give it another 3-4 minutes for medium-rare perfection.

Step 3: Basting and Resting

Now for my favorite trick! In the last 2 minutes of cooking, toss in the butter, garlic, and rosemary. Tilt the pan slightly and use a spoon to continuously baste that golden butter over the steak – this adds incredible flavor and helps cook the edges. Once done, transfer your ribeye to a warm plate and let it rest for 5 minutes (I know, it’s hard to wait!). This lets the juices redistribute so every bite is unbelievably tender.

Tips for Perfect Classic Ribeye Steak

After making this ribeye hundreds of times, I’ve learned a few tricks that guarantee steakhouse results every single time:

• Thermometer is key: Don’t guess – pull your steak at 130°F for perfect medium-rare. It’ll climb to 135°F while resting.
• Press for crust: Gently press the steak with tongs during searing – that extra contact creates an incredible crispy exterior.
• Single layer only: Never crowd the pan! Steam is the enemy of searing – cook one steak at a time for best results.
• Dry, dry, dry: Pat your steak extra dry before seasoning – moisture prevents that beautiful brown crust from forming.

Follow these, and you’ll be amazed at how professional your ribeye turns out!

Serving Suggestions for Classic Ribeye Steak

Oh, the sides you can pair with this gorgeous ribeye! My absolute favorite is crispy roasted potatoes – those golden edges soak up the steak juices beautifully. For something lighter, grilled asparagus with a squeeze of lemon cuts through the richness perfectly. And don’t forget a simple arugula salad with shaved parmesan – the peppery greens balance that buttery steak so well. Sometimes I’ll even go classic steakhouse-style with creamed spinach and a loaded baked potato. Honestly, this ribeye shines with just about anything, but these are my tried-and-true combos!

Storing and Reheating Leftovers

Leftover ribeye? Rare in my house, but it happens! Store any extra steak in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave – it turns steak rubbery. Instead, warm slices gently in a skillet over medium-low heat with a splash of water or broth to keep them juicy. Pro tip: Leftover ribeye makes killer steak sandwiches or salad toppers the next day!

Classic Ribeye Steak FAQ

I get asked these questions all the time – here are my tried-and-true answers:

How thick should the steak be?
1.5 inches is my sweet spot – thick enough to get that perfect crust while staying juicy inside. Thinner steaks overcook too fast, while thicker ones need adjusted cooking times.

Can I use dried rosemary?
Fresh is best for that aromatic punch, but in a pinch? Use 1/4 tsp dried rosemary. Just add it with the butter so it doesn’t burn – the fat will wake up those dried herbs!

How to adjust for well-done?
(Though why would you? Just kidding!) Add 2 minutes per side, and check for 150°F internal temp. But do me a favor – try medium-rare first. You might convert!

Nutritional Information

Just a quick note – these nutritional values are estimates that can vary based on your specific ingredients. Ribeye’s naturally rich in protein and iron, but let’s be honest – we’re here for that incredible flavor first!

Share Your Experience

Did your classic ribeye steak turn out as juicy and flavorful as mine? I’d love to hear how it went – leave a comment below with your results or any clever twists you tried! Nothing makes me happier than seeing others fall in love with this simple, perfect steak.

Juicy Classic Ribeye Steak Recipe in 15 Minutes – Perfection!

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• Author: Christina R. Jones
• Total Time: 13 minutes
• Yield: 1 serving 1x
• Diet: Low Lactose

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Description

A simple and delicious classic ribeye steak recipe, perfect for a hearty meal.

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Ingredients

Scale 1x2x3x

• 1 ribeye steak (1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp butter
• 2 cloves garlic (crushed)
• 2 sprigs fresh rosemary

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Instructions

1. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
2. Pat the steak dry with paper towels and season both sides with salt and pepper.
3. Heat a cast-iron skillet over high heat and add olive oil.
4. Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare.
5. Add butter, garlic, and rosemary to the skillet during the last 2 minutes of cooking.
6. Baste the steak with the melted butter mixture.
7. Remove the steak from the skillet and let it rest for 5 minutes before slicing.

Notes

• Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium.
• Letting the steak rest ensures juiciness.
• For a thicker crust, press the steak lightly with a spatula while searing.

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Pan-seared
• Cuisine: American

Nutrition

• Serving Size: 1 steak
• Calories: 679
• Sugar: 0g
• Sodium: 1200mg
• Fat: 52g
• Saturated Fat: 22g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 49g
• Cholesterol: 180mg

Keywords: ribeye steak, pan-seared steak, easy steak recipe