Introduction

Achieving a juicy, flavorful ribeye steak at home is easier than you might think. With just a few simple ingredients and careful cooking, you can enjoy a restaurant-quality steak in 20 minutes. Follow these steps for a perfectly cooked ribeye every time.

The image shows a thick steak cut partially to reveal a pink center, indicating medium-rare cooking. The steak has a dark, crispy brown crust with visible grill marks and glistening juices on the surface. On top of the steak, there is a small green herb garnish, likely rosemary, adding a fresh touch. The steak rests on a wooden board with some golden brown juices pooling around it. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeye steaks
2 tablespoons olive oil

2 cloves garlic, minced
Salt to taste

Pepper to taste
Fresh rosemary, optional

Instructions

Step 1: Remove the steaks from the refrigerator and let them come to room temperature for 30 minutes. This helps them cook evenly.
Step 2: Preheat your grill or skillet over high heat until it is very hot.
Step 3: Rub the steaks with olive oil, then evenly coat them with minced garlic, salt, and pepper.

Step 4: If you like, place fresh rosemary on top of the steaks for added aroma and flavor.
Step 5: Place the steaks on the grill or skillet and cook for 4-5 minutes on each side for medium-rare doneness.
Step 6: Remove the steaks from the heat and let them rest for 5 minutes before slicing. This allows the juices to redistribute.

Tips & Variations

For a smoky flavor, use a charcoal grill instead of a skillet or gas grill.
Adjust cooking time to suit your preferred level of doneness—less time for rare, more for medium-well.
Try marinating the steaks in olive oil, garlic, and herbs for 1-2 hours before cooking to enhance flavor.

Let the steaks rest under a loose foil tent to keep them warm while resting.

Storage

Store leftover cooked ribeye steaks in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the oven at 250°F (120°C) until heated through. Avoid microwaving, as it can dry out the meat.

How to Serve

Two thick, juicy steak pieces with a brown, grilled crust and a pink center show they are cooked medium rare; each steak is topped with fresh green rosemary sprigs and small pieces of cooked garlic. The steaks are placed on a light brown wooden board with some steak juices and herbs scattered around. The background features a white marbled texture with soft lighting highlighting the meat's texture and freshness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, other cuts like strip steak or sirloin can be used with similar cooking methods, but ribeye is known for its marbling and tenderness which makes it especially juicy.

How do I know when my steak is medium-rare?

Medium-rare steak typically has an internal temperature of about 130-135°F (54-57°C) and will feel slightly springy to the touch. Using a meat thermometer is the most reliable way to check doneness.