Skillet Rib Eye Steaks Recipe
Skillet Rib Eye Steaks Recipe – Butter-basted skillet rib eye steaks that will remind you of your favorite steak house rib eye steaks!
If you love steak, and I mean goooood steak, then I can’t even begin to tell you how much my family loves these skillet rib eye steaks. They taste like we’re sitting at the table of one of the finest steak houses for a luxurious meal.
But, here’s the deal.
These skillet rib eye steaks are a cinch to make with just a few steps that make for an absolutely scrumptious steak every time!
It all starts with the steak. I like to purchase 1 1/4 to 1 1/2-inch bone-in rib eye steaks for this recipe. If you do not see them readily available in the meat case of your super market, you can ask the butcher to cut them for you. I generally call ahead if I’m planning to serve these for a special occasion.
Place the rib eye steaks onto a sheet pan and then sprinkle my Stone House Seasoning on both sides of the rib eye steak, making sure to pat it into the meat so that it adheres. If you don’t already have a batch of the Stone House Seasoning mixed and on standby in our spice cabinet, this is the perfect recipe to go ahead and mix up a batch to use! We love it on so many dishes – from chicken, fish, and beef to vegetables, it is delicious!
Once you have the rib eye steaks seasoned with the Stone House Seasoning, sprinkle the tops of each rib eye steak with chopped fresh rosemary. We love the addition of rosemary to our rib eye steaks, but if you don’t have any fresh rosemary available, you can leave it out. Your steak will still be fabulous, but I will say that the fresh rosemary just makes it even more so in my opinion! 🙂
At this point, I personally like to cover my rib eye steaks and let them rest in the refrigerator for an hour or more. Many times, I’ll prep my rib eye steaks one evening for cooking the next. Before cooking, I remove from the refrigerator and allow to rest at room temperature for 30 minutes before cooking.
If you are preparing to cook and do not have time to refrigerate overnight, at least let your steaks rest at room temperature for 30 minutes before cooking.
When ready to cook, heat your skillet over medium heat and then add your butter and olive oil to the skillet. You’ll want to use the combination of both the butter and olive oil here.
I know I’m always the one singing the praises of salted butter, but for this recipe, I recommend unsalted butter. This is a great time to use unsalted butter for your butter in this recipe since you’ve dry brined your rib eye steaks with the Stone House Seasoning which includes kosher salt.
Once your butter has melted into your olive oil, tilt your skillet from side to side to make sure that the skillet is well coated with the butter and olive oil mixture.
Then, carefully add your steaks to the hot skillet and cook until dark brown and caramelized on the bottom, about 5 minutes. Turn your rib eye steaks over to cook another 5 minutes, for a medium-rare steak, basting the rib eye steak the entire time with the butter and olive oil from the pan.
Remove the steak from the heat and transfer to a carving board or serving platter to rest for 5 minutes. Carve the steak against the grain and remove from the bone for serving. Generally, one steak will serve two people, but use your own judgement for servings here. 🙂 And yes, just add the number of steaks for the number of servings you need.
Here’s my Skillet Rib Eye Steaks Recipe. I hope you love it as much as we do!
Skillet Rib Eye Steaks Recipe
- 1 (1 1/4 pound) bone-in rib eye steaks (about 1 1/4 to 1 1/2-inch thick)
- 1 teaspoon Stone House Seasoning
- 2 teaspoons chopped fresh rosemary leaves
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Place rib eye steak onto sheet pan and rub both sides with Stone House Seasoning to coat, making sure to press the seasoning to the meat. Sprinkle with fresh rosemary leaves.
Cover and refrigerate your rib eye steaks up to 3 days. When ready to cook your rib eye steaks, remove from the refrigerator and allow to rest at room temperature for 30 minutes. If prepping your steaks for cooking immediately, leave at room temperature for 30 minutes.
To cook, heat a medium skillet over medium heat. Add butter and olive oil to the skillet and allow the butter to melt completely. Tilt your skillet from side to side to make sure that your skillet is well coated with the butter and olive oil.
Add your rib eye steak to the butter and olive oil and cook until the bottom of the rib eye steak is brown and caramelized, about 5 minutes. Turn your rib eye steak over and cook, basting your rib eye steak continuously with the butter and oil drippings from the skillet, until this side of the rib eye steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness.
Remove your rib eye steak from the heat and allow to rest on a carving board for another 5 minutes. Slice your steak with a sharp knife against the grain, taking care to remove the bone. Place steak slices on two plates for serving.
Increase the number of rib eye steaks based on the number of servings needed.
Use an internal temperature probe to check for you preferred level of doneness. Rare (120º F – 130º F), Medium Rare (130º F – 140º F), Medium (140º F – 150º F), Medium Well (150º F – 160º F)
All images and text © Robyn Stone for Add a Pinch