Creamy Chorizo Chicken Pasta

Juicy Ribeye Steak Recipe 

There’s nothing quite like a perfectly cooked Ribeye Steak — tender, juicy, and packed with rich, beefy flavor. Whether you’re grilling, pan-searing, or oven-finishing, this recipe will help you achieve that restaurant-quality taste right at home. The Ribeye, also known as the Scottish Tenderloin or Rib Eye, is one of the most loved cuts in the world, prized for its marbling, tenderness, and full-bodied flavor.

In this recipe, you’ll learn how to choose the best cut, season it for maximum taste, and cook it to perfection. Get ready to impress your guests — or treat yourself — with a mouthwatering Ribeye that melts in your mouth.

Ingredients:

2 Ribeye steaks (about 1 inch thick, preferably bone-in)

2 tablespoons olive oil (or melted butter)

2 teaspoons coarse sea salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon smoked paprika (optional for extra flavor)

2 tablespoons unsalted butter (for basting)

2–3 garlic cloves, smashed

2–3 fresh rosemary or thyme sprigs

About the Cut: What Makes Ribeye Special

Ribeye steak comes from the Longissimus Dorsi muscle — the area stretching along the spine between the sixth and twelfth rib. This muscle doesn’t get overworked, meaning it stays tender and juicy, with just the right amount of fat marbling. That marbling melts during cooking, infusing the meat with buttery richness and creating that irresistible flavor Ribeye lovers crave.

When selecting your steak, look for:

Even marbling throughout (thin white streaks of fat)

Bright red color for freshness

Thick cut (at least 1 inch for best sear and juiciness)

The Ribeye can be cut from three areas:

A- Chuck end (closer to the shoulder) – richer and fattier

B- Center cut (most balanced and tender) – ideal for home cooking

C- Short loin end – leaner but still flavorful

Preparation Steps:

1. Bring Steaks to Room Temperature

Remove your Ribeye steaks from the fridge about 30–45 minutes before cooking. This ensures even cooking and helps achieve a better crust.

2. Season Generously

Pat the steaks dry with paper towels. Then, drizzle olive oil on both sides and sprinkle generously with salt, pepper, garlic powder, and smoked paprika. Rub the seasoning into the meat to create a flavorful crust.

3. Preheat Your Cooking Surface

For pan-searing, heat a heavy cast-iron skillet over high heat until it’s sizzling hot.

For grilling, preheat your grill to 450°F (232°C).

The goal is to create an instant seal that locks in juices.

Cooking Instructions

Pan-Seared Ribeye

1- Add a touch of oil to the hot pan. When it starts to shimmer, place the steaks in the skillet.

2- Sear for 2–3 minutes per side without moving them — this creates that golden-brown crust.

3- Reduce the heat to medium. Add butter, garlic cloves, and herbs to the pan.

4- Tilt the pan slightly and baste the steaks by spooning the melted butter over them repeatedly for about 1–2 minutes.

5- Cook until the internal temperature reaches:

Rare: 120°F (49°C)

Medium Rare: 130°F (54°C)

Medium: 140°F (60°C)

6- Remove from the pan and rest for 5–10 minutes before slicing.

Grilled Ribeye

1- Oil the grill grates lightly.

2- Place steaks over direct heat and sear for 3–4 minutes per side.

3- Move to indirect heat to finish cooking (another 4–6 minutes depending on desired doneness).

4- Add a pat of butter before serving for that restaurant finish.

Chef’s Tips for the Perfect Ribeye

Don’t skip the rest! Letting the steak rest before cutting allows the juices to redistribute, keeping it moist and flavorful.

Use a meat thermometer for precision — guessing can lead to overcooking.

Butter basting adds flavor depth and a glossy finish.

For extra richness, serve with compound butter made from garlic, herbs, and lemon zest.

Serving Suggestions

Pair your Ribeye steak with:

Creamy mashed potatoes or garlic butter roasted potatoes

Grilled asparagus or steamed broccoli

A side of chimichurri or peppercorn sauce

A bold red wine like Cabernet Sauvignon or Malbec

For a Halloween twist, you could even call this the “Monster Ribeye” — perfect for a spooky dinner night in!

Nutrition Information (per serving)

Nutrient	Amount (approx.)
Calories	600 kcal
Protein	45 g
Fat	45 g
Carbohydrates	0 g
Sodium	650 mg

(Values may vary depending on cooking method and ingredients used.)

Conclusion: Why Ribeye Is King of Steaks

A well-cooked Ribeye Steak is the ultimate comfort food — rich, juicy, and packed with flavor. Its marbling gives it a luxurious texture and makes every bite melt in your mouth. Whether you’re cooking for a family dinner, a romantic night, or a Halloween-themed feast, this recipe brings out the best in one of the world’s most beloved cuts of beef.

So grab your skillet, fire up the grill, and experience steak perfection right in your kitchen.

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FAQs About Ribeye Steak

1. What’s the best way to cook a Ribeye?
Pan-searing with butter basting gives the richest flavor, but grilling adds a smoky depth — both are excellent choices.

2. Should I use bone-in or boneless Ribeye?
Bone-in Ribeyes tend to be juicier and have more flavor, while boneless are easier to cook evenly.

3. How long should I rest the steak?
Let it rest for at least 5–10 minutes to allow the juices to settle.

4. Can I marinate Ribeye?
Yes! A simple mix of olive oil, garlic, and herbs works beautifully — just marinate for 2–4 hours in the fridge.

5. What’s the difference between Ribeye and Prime Rib?
They come from the same section, but Prime Rib is a larger roast, while Ribeye is a single steak cut.

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