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. Linda Scott says:

    5 stars
    Simple prep AND simply D-E-L-I-C-I-O-U-S!!!!! Thank you

    1. Robyn Stone says:

      I’m so glad you enjoyed the rib eye steak recipe! Isn’t it amazing?

    2. Crystal Velazquez says:

      Hi! How much do I cook if I want to do medium well?

    3. Robyn Stone says:

      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!

  2. Hakeem harun says:

    5 stars
    Hey i use loin for this recipe. Is that okay? Will it taste the same or better?

  3. joan says:

    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. Sally McKelvy says:

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

    2. Robyn Stone says:

      Wonderful to hear, Sally! xo

  4. Miep Lake says:

    5 stars
    I used Highland rib eye and used this recipe……best steak ever.thank you.

  5. Sam Baughman says:

    5 stars
    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. Robyn Stone says:

      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

    2. Anna Murray says:

      So delicious delicious 😋

  6. Nicky Pringle says:

    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? 

    1. Robyn Stone says:

      You could use olive oil in place of the butter.

  7. Kristy says:

    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. Robyn Stone says:

      You are so right! Both are delicious in their own unique way! xo

    2. Mary says:

      What if you want it not a rare

    3. Robyn Stone says:

      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.

  8. LindaHerrington says:

    I would like the recipe for your Stone House Seasoning.
    Thank You, Linda

    1. Robyn Stone says:

      Hi Linda! Here is the link to that recipe. I hope you enjoy it!

    2. Theresa Levesque says:

      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

    3. Robyn Stone says:

      Hi Theresa,
      I’ve included the link below for you for the Stone House Seasoning recipe. You can also just click on the underlined words for Stone House Seasoning in the recipe listing and it will take you right to it. I hope you enjoy it!

  9. Marilyn Trubey says:

    Thank you for the recipe. It is certainly too cold to grill, and we love a good steak.

    1. Robyn Stone says:

      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

  10. Samantha Paul says:

    5 stars
    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. Robyn Stone says:

      I’m so glad you enjoyed the post, I hope you love these rib eye steaks! 🙂