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These delicious Skillet Rib Eye Steaks are butter-basted and will remind you of those at your favorite steak house! They are the best and this recipe is so easy to make at home!

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 this skillet rib eye 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.

These skillet rib eye steaks are a cinch to make with just a few steps that make for an absolutely scrumptious steak every time!

Skillet Rib eye Steak Recipe

Skillet Rib Eye Steaks Recipe - Butter-basted skillet rib eye steaks that will remind you of your favorite steak house rib eye steaks! //

How to Cook Rib Eye Steaks

It all starts with the steak. I like to purchase 1 ¼ 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 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 ribeye steaks seasoned with the Stone House Seasoning, sprinkle the tops of each rib eye with chopped fresh rosemary. We love the addition of rosemary to our rib eyes, 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 eyes and let them rest in the refrigerator for an hour or more. Many times, I’ll prep them 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.

Skillet Rib Eye Steaks Recipe - Butter-basted skillet rib eye steaks that will remind you of your favorite steak house rib eye steaks! //

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 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.

Skillet Rib Eye Steaks Recipe - Butter-basted skillet rib eye steaks that will remind you of your favorite steak house rib eye steaks! //

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 steak the entire time with the butter and olive oil from the pan.

Skillet Rib Eye Steaks Recipe - Butter-basted skillet rib eye steaks that will remind you of your favorite steak house rib eye steaks! //

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.

More Delicious Steak Recipes

My family loves steaks, so I have several more recipes you many wish to try too!

Grilled Flank Steak with Chimichurri

Steak Fajitas

Balsamic Steak Salad

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

4.97 from 28 votes

Skillet Rib Eye Steaks Recipe

Dinner 54 mins

Skillet Rib Eye Steaks Recipe - Butter-basted skillet rib eye steaks that will remind you of your favorite steak house rib eye steaks! //
Prep Time 30 mins
Cook Time 25 mins
Servings 2
Course Main Course
Cuisine American
Author Robyn Stone
Skillet Rib Eye Steaks Recipe – Butter-basted skillet rib eye steaks that will remind you of your favorite steak house rib eye steaks!


  • 1 (1 ¼ pound) bone-in rib eye steaks (about 1 ¼ 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)

Nutritional Information

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

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Skillet Rib Eye Steaks Recipe - Butter-basted skillet rib eye steaks that will remind you of your favorite steak house rib eye steaks! //

Beef Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. Incredible…I also read your post and I really enjoyed your recipe, and these looks soooo good and delicious, and I love your pictures as well, I will definitely try to making this. In addition to this is one of my favorite recipes till now. Thanks for sharing….!

    1. We love a good steak too and this is just perfect for this time of year, I think. But really, I love it this way anytime of year. 🙂 I hope you enjoy it! xo

    1. I would also like your recipe for Stone House Seasoning.Please E-Mail it to me soon,so i can get started.I just can’t wait to try your Rib Eye Steak Recipe. Thank You sooo much

  2. I love pan fried steaks. I used to be die hard about grilling but I realized there is no side to choose, they’re both delicious and have two completely different flavors. Just depends on which you want. There’s nothing like a gorgeously caramelize steak on the plate.

    1. In the Notes section of the recipe, I give the internal temperature your steaks need to reach for each level of doneness, Mary. Just cook your steak as described in the instructions until it reaches the temperature you need.

  3. This recipe sounds really good and I’d love to try it. However, I’m married to someone who HATES butter. He also hates coconut oil because it reminds him of butter. What if I use only olive oil, or can you suggest something else? 

  4. I may sell my large outdoor grill. I cooked your Skillet Ribeye and Wow! What a beautiful, tasty, as good or better than any steakhouse steak I have ever had anywhere. Perfect in every way. Thank you for some of the most wonderful recipes on the internet. You are the BEST!!!!!

    1. I’m so glad you loved these ribeye steaks, Sam. They certainly spoil me for when we go out to a steakhouse, too! 🙂 Thanks so much for your sweet comment! xo

  5. Hello, I’ve heard that you should only season the steak right before cooking otherwise it will draw out moisture from the meat. What’s your view on that? I note your recipe calls for seasoning the meat way ahead of time

    1. I’ve heard this too. However, I prepared it exactly as instructed, and it definitely did not lack moisture. It was AWESOME!!!

    1. Crystal, for medium well steaks you would cook until the internal temperature reaches 150º F – 160º F. The Notes section of the recipe lists the internal temperatures for each level of doneness. Hope you enjoy!

  6. I thank you for such a simple but amazing recipe to prepare my ribeye steak. I bought it from fresh market & omg is it huge & I’m doing the 30 minute wait period & can’t wait to finish it! I have cooked it similar to your recipe & yours was the first one that popped up when I googled it. I can tell you before I finish that it will be Amazing! I only had Emerils Steak Rub & have small  garlic parmesan potatoes to eat this with. Thanks again ! 

    1. I’m so excited to hear this, Tony! Enjoy your dinner – sounds delicious! Thanks for the kind comments! 🙂

    2. Second time i’ve randomly googled how to & both times i’ve landed right here. First time i replied i left a comment before even finishing. I took the time to leave a comment this time this time (i usually don’t comment) & found my first comment but didn’t leave an email. The best recipe hands down & easy peasy especially for someone that doesn’t cook often! Thanks again

  7. It’s too cold to grill outside. This recipe is perfect! Thank you for an awesome recipe. I had fresh rosemary on hand, too along with some button mushrooms and 1/4 sliced large onion which I saute after the steaks. Pan roasted some fingerling potatoes to go with the steaks. Steakhouses cannot beat these steaks! 😍

  8. I just tried this recipe tonight, and these were the best steaks I’ve ever made!! I’ve never been much of a cook, so a lot of times I rely on good recipes. This is by far my favorite! The steaks were tender, juicy, and had lots of flavor. Thank you for sharing this delicious recipe for rib eye steaks!

  9. I just tried your recipe tonight. The steaks were amazing and everyone enjoyed them!!! They were flavourful and tender. The time and effort to make them was so quick and effortless. Thank you for a wonderful recipe.

  10. This is the first steak I’ve ever made (I don’t eat meat myself) and my partner was in love with it! Thank you so much for sharing this recipe! And it was a bit pink inside, just as he loves it!

  11. Tried your recipe and the steaks were scrumptious!!! The best I’ve ever made.  My husband was one happy guy.  

  12. Oh my gosh!! This is a fantastic recipe for rib eyes and the stone house seasoning is superb. So tender and delicious. Trying it with regular sirloins tonight to see if it helps tenderize and flavor. Thank you so much!!!

    1. Thanks, Sue. This is my family’s favorite recipe for rib eye steaks. Hope you find as many uses for the Stone House Seasoning as we have! xo

  13. Mam,
    You are a champion. The best recipe for the Rib Eye steak I have come across in 82 years.

    Thank you so much

    1. Thank you, Paul! This means so much since I know you have seen many recipes over those 82 years!

  14. Can I use boneless ribeye steak instead of bone in? I’ve tried your bone in recipe and I loved it. Family too.

    1. Yes, Jasmine, you can use boneless ribeye steaks with this recipe. So glad everyone loved this recipe. Thanks!

    1. Hi Chloe,
      I cook my steaks on medium heat. The skillet has to be hot enough to sear and brown the steaks so the butter and olive oil mixture may pop a little bit as the steaks are cooking. Hope you enjoy them. Thanks!

  15. Just used your recipe to cook a rib eye steak, how amazing!!!!!
    thank-you for sharing this delicious recipe.

  16. This was really great! I cooked ours just a little longer and covered the skillet while cooking and it was perfect for us! Hubby loved it! Thanks for sharing!

  17. Can you use this for New York strip steak? I bought one for my two little ones to share and the rib eyes for my three men (52, 20 and 10) who LOVE steak and I stink at cooking it…I don’t eat it so I am not great at it.

    1. You could use this recipe for New York strip steak, Andrea. Just check the internal temperature for each steak. Hope everyone enjoys the steak!

  18. I didn’t have the right spices for the seasoning, so I just used salt and pepper. It was still delicious and the cooking method turned out just right for a juicy steak with a nice seat!

    1. The steaks are still delicious with just salt and pepper. I hope you do try them with all the seasonings. I think you will love them even more. Thanks, Tate!

  19. I’m not experienced at cooking steak so followed this recipe and the result was two tasty and juicy rib-eye steaks. I was short of time so rubbed the seasoning in to room temperature steaks just 15 minutes in advance of cookung. The rosemary definitely added some extra deliciousness. Would definitely do this again.

  20. OMG! Our steak was perfect. Being empty nesters we shared a steak. Followed this super easy recipe and found our way to steak heaven! Pulled the steak at 140 degrees and let set for 5 minute. Melted in our mouths.

  21. I like your idea to let the meat rest in the refrigerator for a while to absorb the flavor. My spouse and I are thinking about getting a lot of steaks this month so that we can start cooking at home more. We need to make sure that we are getting high-quality meats so that the flavors are really good.

  22. This is the way to pan fry a rib eye! I followed this recipe the way it was written and had the best steak I have ever had. I love rib eyes but never got them quite right, I tried many other methods but this is the one that is the simplest and also the best. Don’t forget to have a nice Cabernet with it!

    1. There are none, Heather. You would use the same internal temperature guide as I have listed in the Notes section. I hope you enjoy.

  23. Yassssss! I usually add garlic in the skillet but did exactly as recipe recommended & i have to say it was better than any steak i’ve tried at Morton’s, Ruth’s Chris, Schlesinger’s & down to Outback. That is definitely a compliment considering three simple easy instructions. I did use a black iron skillet if that makes a difference. I’m not aficionado on cooking but i’m thrilled!

  24. I’ve made this several times. I won’t even order in. Restaurant anymore because these are so delicious.
    I’m wondering if I can use ghee to replace the butter next time.

    1. Christina, I haven’t used ghee with this recipe but I don’t see any reason it would not work. Thanks!

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

  25. This turned out the best of any steak I have prepared! I used a little more butter and olive oil than it called for and wrapped the ribeye in foil to rest but otherwise followed the recipe… it was fantastic! Juicy, flavorful and extremely tender.

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