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These delicious Skillet Rib Eye 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!

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 //

If you love steak, and I mean good steak, then I can’t even begin to tell you how much my family loves this 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.

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

Skillet Rib eye Steak Recipe

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

How to Make Skillet Rib eye Steak

To make the most tender, juicy rib eyes, you’ll need the following:


  • Steak. It all starts with the steak! I like to purchase 1 ¼ to 1 1/2-inch bone-in rib eye 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 it 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 rib eye:

  1. Prep the steak. 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 the steak. 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 rib eye steaks will depend on the thickness of the steaks 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 Rib eye Steaks

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

To store. Make sure to wrap steak well or place 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

My family loves steaks, so I have several more recipes you may 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 32 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 – These delicious Skillet Rib Eye 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!


  • 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.
  • 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 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 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 rib eye 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 Rib eye 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 recommending as it can cause the beef to be tough. 

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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Robyn xo

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

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 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. 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. 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. 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. 5 stars
      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. 5 stars
    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. 5 stars
      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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    Tried your recipe and the steaks were scrumptious!!! The best I’ve ever made.  My husband was one happy guy.  

  12. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 5 stars
    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. 4 stars
    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. 5 stars
    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. 5 stars
    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!

    1. 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!

  27. 5 stars
    Absolutely delicious!! It was so tender, this is the way I cook my steaks now. T Bone, sirloin, etc. WoW!!

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