Ribeye Steak Recipe

Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium-Well: 150-155°F (65-68°C)
7. Rest & Serve

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.

Exclusive Recipes, Delivered to Your Inbox!

Subscribe to receive delicious recipes, cooking tips, and easy meal ideas every week! 📨

See your email address to register.

SIGN ME UP!

Remove the steak from the pan and let it rest for 5-10 minutes to allow the juices to redistribute. Slice and serve immediately.

Pro Tips for the Best Ribeye Steak
Use a Cast Iron Pan: It retains heat well and creates the best sear.
Let the Steak Rest: Skipping this step will cause juices to run out, making the steak dry.
Butter Basting for Extra Flavor: This step enhances richness and keeps the steak moist.
Don’t Overcrowd the Pan: Cook one steak at a time for even heat distribution.
Serving Suggestions
Classic Steakhouse Sides: Pair with garlic mashed potatoes, roasted asparagus, or a crisp Caesar salad.
Wine Pairing: A bold red wine like Cabernet Sauvignon or Malbec complements the richness.
Sauce Pairing: Serve with chimichurri, peppercorn sauce, or blue cheese butter.
Final Thoughts
Mastering a pan-seared ribeye steak at home is easier than you think! With simple ingredients and expert techniques, you’ll enjoy a steak that rivals any restaurant’s. Give this recipe a try you’ll never want to cook steak any other way again!

Remove the steak from the pan and let it rest for 5-10 minutes to allow the juices to redistribute. Slice and serve immediately.

Pro Tips for the Best Ribeye Steak
Use a Cast Iron Pan: It retains heat well and creates the best sear.
Let the Steak Rest: Skipping this step will cause juices to run out, making the steak dry.
Butter Basting for Extra Flavor: This step enhances richness and keeps the steak moist.
Don’t Overcrowd the Pan: Cook one steak at a time for even heat distribution.
Serving Suggestions
Classic Steakhouse Sides: Pair with garlic mashed potatoes, roasted asparagus, or a crisp Caesar salad.
Wine Pairing: A bold red wine like Cabernet Sauvignon or Malbec complements the richness.
Sauce Pairing: Serve with chimichurri, peppercorn sauce, or blue cheese butter.
Final Thoughts
Mastering a pan-seared ribeye steak at home is easier than you think! With simple ingredients and expert techniques, you’ll enjoy a steak that rivals any restaurant’s. Give this recipe a try you’ll never want to cook steak any other way again!