Skillet Ribeye Steaks Recipe


4.98 from 39 votes
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These delicious Skillet Ribeye Steaks are butter-basted and will remind you of those at your favorite steak house! This recipe makes the best ribeye steak and is easy to make at home!

Looking for more beef recipes? You’ll love recipes like Swedish Meatballs, Spaghetti Sauce, Lasagna, and Easy Steak Bites!

Skillet Rib Eye Steaks basted in butter in an iron skillet. Topped with rosemary and seasoning //

My family loves this ribeye steak recipe! These steaks taste like we’re sitting at the table of one of the finest steak houses for a luxurious meal.

But here’s the deal.

This skillet ribeye steak recipe is a cinch with just a few steps that make for an absolutely scrumptious steak every time!

How to Make Skillet Ribeye Steak Recipe

Baking sheet with a raw rib eye steak with generous marbling. It is sprinkled with Stone House seasoning and rosemary //


  • Steak. It all starts with the steak! I like to purchase 1 1/4 to 1 1/2-inch bone-in ribeye steaks with good marbling for this recipe. The marbling produces a tender, juicy ribeye steak with lots of flavor. If you do not see them readily available in the meat case of your supermarket, 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.
  • Stone House Seasoning. I began making this homemade seasoning blend as our “house seasoning” when we first married. Since our last name is Stone, we call it Stone House Seasoning. 😉 It is a blend of salt, pepper, and garlic in just the right proportions to enhance many dishes! We love our seasoning on beef, chicken, fish, pasta, and vegetables! It is our go-to for sure!
  • Rosemary. The fresh rosemary adds so much flavor to these steaks! I generally keep rosemary year-round in my herb garden and love that it is usually available in the grocery store. However, if you do not have fresh rosemary, simply leave it out. Your steaks will still be delicious, but I do encourage you to try the rosemary next time!
  • Butter. I love to use unsalted butter for cooking my skillet steaks. The drizzle over the top for serving makes these homemade steaks restaurant quality for sure!
  • Olive oil. The olive oil adds moisture to your steak as it cooks, helping ensure a beautiful sear.
Rib eye Steak sprinkled with seasoning and rosemary cooking in butter in an iron skillet. //

Step-by-Step Instructions

Cooking a great steak is one of those essential recipes that even the most beginner cook can quickly master! Here are the steps to cook a great ribeye:

  1. Prep. Remove the steaks from the refrigerator and pat dry with a paper towel. Place onto a baking sheet and sprinkle with the Stone House Seasoning. Then sprinkle the tops of the steaks with chopped fresh rosemary, if using. Now, cover and refrigerate the steaks to allow them to rest. If cooking immediately, see step 2! I recommend that once you have wrapped them, refrigerate them for an hour up to 3 days before cooking. This method is called dry brining and will make your steaks incredibly tender and flavorful.
  2. Rest and sear. Next, when ready to cook, remove the steak from the refrigerator and allow it to rest at room temperature for up to 30 minutes. Then, add the butter and olive oil to a medium skillet over medium heat. Once melted, add the steaks and sear on all sides until they have a nice crust.
  3. Cook and serve. Continue to allow the steaks to cook until they have reached the desired internal temperature. Carefully spoon the butter and olive oil drippings over the steak to baste the steak. Remove the steak to a platter or cutting board for 5 minutes before slicing or serving.
Butter-basting a steak topped with rosemary with a stainless spoon in a skillet //

How Long Do I Cook My Steak?

Cooking times for skillet ribeye steaks will depend on the thickness and the number of steaks cooking in the skillet at once. The below information is provided as a reference. The internal temperature should be utilized rather than the cooking time to determine the doneness of the steaks.

Internal TemperatureDonenessCooking Time
120 – 130º FRareSear for approximately 2-3 minutes per side
130 – 140º FMedium RareSear for approximately 3-4 minutes per side
140 – 150º FMediumSear for approximately 4-5 minutes per side
150 – 160º FMedium WellSear for approximately 5+ minutes per side

The USDA recommends cooking steaks to at least 145º F (medium) and then allowing them to rest for 3 minutes.

Iron skillet cooking a juicy steak in butter. Steak garnished with chopped rosemary //

How to Store Cooked Ribeye Steaks

I do recommend eating these delicious steaks when they are cooked, but sometimes you may have a bit left over.

To store. Make sure to wrap the steak well or place it in an airtight container. Place in refrigerator for up to 3 days.

To reheat. Warm the steak gently throughout in a skillet on the stovetop for best results. Microwaving to reheat may make the meat tough.

More Delicious Steak Recipes

Grilled Flank Steak with Chimichurri

Steak Fajitas

Balsamic Steak Salad

Frequently Asked Questions

Are bone-in or boneless ribeyes better?

It is a debated topic and comes down to a matter of personal preference. I prefer to use bone-in ribeye steaks for special occasions.

Here’s my Skillet Ribeye Steaks Recipe. I hope you love it as much as we do!

Skillet Ribeye Steaks Recipe

4.98 from 39 votes
Skillet Ribeye Steaks Recipe – These delicious Skillet Ribeye Steaks are butter-basted and will remind you of those at your favorite steak house! This recipe makes the best ribeye steak and is easy to make at home!
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 54 minutes
Servings: 2



  • 2 ribeye steaks, cut between 1 to 1 1/2-inch thick
  • 2 teaspoons Stone House Seasoning
  • 2 teaspoons chopped fresh rosemary leaves, optional
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil


  • Place ribeye steaks onto a sheet pan and sprinkle both sides with Stone House Seasoning to coat, making sure to press the seasoning to the meat. Sprinkle with fresh rosemary leaves, if using.
  • 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.
  • Add your ribeye steak to the butter and olive oil and cook until the bottom of the ribeye steak is brown and caramelized, about 5 minutes. Turn your steak over and cook, basting your steak continuously with the butter drippings from the skillet, until this side of the ribeye steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness.
  • Remove your steak from the heat and allow it to rest on a carving board for another 3-5 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 ribeye steaks based on the number of servings needed.
Use an internal temperature probe to check for your 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)
How to Store Ribeye Steak:
This steak is best enjoyed right after cooking, but be sure to properly store it if you have leftovers. 
To store. Wrap the leftover steak well or place it in an airtight container in the refrigerator for up to 3 days. 
To reheat. Warm steak throughout in a skillet on the stovetop. Microwave reheating is not recommended as it can cause the beef to be tough. 


Serving: 4ounces | Calories: 347kcal | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 59mg | Potassium: 302mg | Vitamin A: 175IU | Calcium: 8mg | Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.98 from 39 votes (4 ratings without comment)

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Recipe Review


  1. Susan Richnond, VA says:

    5 stars
    Excellent my friend.
    I was hungry so the steak didn’t marinate. I cooked it exactly as the recipe said other than sitting in the fridge for 3 days😉
    I had such a fear that the steak would be tough because of the skillet but it was perfect.
    Thank you so much for sharing!

    1. Robyn Stone says:

      I’m glad you enjoyed these steaks, Susan. You can marinate them for one hour up to 3 days.

  2. Carol Hudson says:

    5 stars
    Great steak recipe, I love this cut of steaks, Love to see how others are cooking? Are you using a cast iron skillet ?

    1. Robyn Stone says:

      Carol, I prefer a cast iron skillet but you could use stainless steel or whichever skillet you prefer. I hope you enjoy your steaks!

  3. Judi Land says:

    5 stars
    I figure it’s time that I finally write a review about this fabulous recipe. I know it’s simple but the ingredients make it absolutely delicious. I’ve probably made this at least 2 dozen times. I actually bought my first cast-iron skillet after the first time of making this recipe because it was so good. I have eaten ribeye steaks at restaurants at least 20 times in the last couple years since I have been making this recipe and only one restaurant made theirs taste as good as this recipe. I am actually getting ready to make it again today. I love garlic, so I sometimes at the very end when I’ve taken the steak out of the pan, add a bunch of chopped fresh garlic with a little bit of butter just to cook slightly and put it on the steak, but even without that, the steak is , perfect. Sometimes I torture myself and only eat half so that I can have something phenomenal to look forward to the next day. It’s very difficult to do that because I keep taking bite after bite. Once I used a New York steak and it was just as good, but I still prefer ribeye.

    1. Robyn Stone says:

      Judi, I love that you have made this recipe so many times and love it. This is one of my favorite ways to cook ribeye steaks.

  4. Mauriann Woods says:

    5 stars
    Absolutely delicious!! It was so tender, this is the way I cook my steaks now. T Bone, sirloin, etc. WoW!!

    1. Robyn Stone says:

      Mauriann, I’m glad you like your steaks cooked this way. My family loves it.

  5. Janice says:

    5 stars
    great recipe, it was delicious. I love all your recipes.

    1. Robyn Stone says:

      Thanks so much, Janice.

  6. Amy says:

    5 stars
    Absolutely fantastic! So easy! Thank you!!!

    1. Robyn Stone says:

      Thanks, Amy. So glad you loved this steak recipe.

  7. Angela says:

    5 stars
    This is my new favorite and super easy way to prepare steak!

  8. Vicki Nowak says:

    How do I get the recipe for the stone house seasoning

    1. Robyn Stone says:

      Just click on the underlined Stone House Seasoning in the Ingredients list in the rib eye steaks recipe and it will take you to the recipe for Stone House Seasoning. Hope you enjoy, Vicki!

  9. Patti Sheppard says:

    Best rib eye steak recipe EVER!! I finally found someone who knows how to prepare a delicious mouthwatering steak — thank you so much!! I have also used this technique for New York strip steak, sirloin steak and tenderloin filet.

    1. Robyn Stone says:

      I am so thankful that this worked as well for you as it always works for us, Patti. Thanks!

    2. Patti Sheppard says:

      5 stars
      Almost forgot the five stars!!