These delicious Skillet Ribeye Steaks are butter-basted and will remind you of those at your favorite steak house! This recipe makes the best rib-eye steak and is easy to make at home!
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!
Table of Contents
How to Make Skillet Ribeye Steak Recipe
- 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.
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:
- 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.
- 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.
- 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.
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 Temperature||Doneness||Cooking Time|
|120 – 130º F||Rare||Sear for approximately 2-3 minutes per side|
|130 – 140º F||Medium Rare||Sear for approximately 3-4 minutes per side|
|140 – 150º F||Medium||Sear for approximately 4-5 minutes per side|
|150 – 160º F||Medium Well||Sear 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.
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
Frequently Asked Questions
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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.