Skillet Ribeye Steaks Recipe
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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!
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
Ingredients
- 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.
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:
- 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
Grilled Flank Steak with Chimichurri
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
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
Is there a pan you prefer to cook the steak in? Does it matter? Cast iron, stainless, or?
I prefer a cast iron skillet, Carol, but you could use stainless steel or whichever skillet you prefer. I hope you enjoy your steaks.
I’m making this today/ will it work with a bone in that’s a very small bone?
I use bone-in steaks, Jana. Hope you enjoy!
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.
Christina, I haven’t used ghee with this recipe but I don’t see any reason it would not work. Thanks!
Best Rib Eye ….. mouthwatering ! Followed instruction to a T.
Thanks, Marcia!
This was delicious! Easy too. I used boneless 1.15 lbs
Thanks, Red! I’m glad you liked the steaks cooked this way.
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!
That is a true compliment and I appreciate it, Tony!
The Ribeyes are so good cooked like this! Mouthwatering delicious!!
Thanks, Phyllis!
Im going to cook skillet rib steaks today
I hope you enjoy them, Lynn!
What would be the downside to using boneless ribeye steaks?
There are none, Heather. You would use the same internal temperature guide as I have listed in the Notes section. I hope you enjoy.
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!
Thanks, David. I’m so glad this worked as well for you as it always does for me.