Here’s the best way to cook the perfect Ribeye Steak, on the grill and drenched with Rosemary butter. Like seriously tender and juicy Ribeye Steak never got easier to make! Sharing tips, stove top and oven options too! So if you love a good ribeye steak, here’s your call to MAKE IT!
Nothing beats a piece of ribeye steak, especially when perfectly cooked to your taste and minimally seasoned so that the quality and flavor of the meat can shine. While I love a good NY Strip Steak, tenderloin steak and Filet Mignon Recipe I love Lamb Steaks and ribeye a touch more.
There’s something extra flavorful in the ribeye steak in my opinion compared to others. You can use this flavorful piece of meat to make Philly Cheesesteak Sliders, Steak Bites with Parmesan Cheese and Grilled Lamb Skewers on the BBQ
Today’s ribeye steak recipe is cooked on the grill since it’s grilling season and we can’t get enough! Grilled Shrimp , Chicken Wings on the grill, Grilled Mahi Mahi and Grilled Octopus are some of our latest recipes. I’m also sharing a few tips on cooking it indoor if the weather isn’t ideal for outdoor.
What is a Ribeye Steak
The term “ribeye” refers to the central eye of meat in the rib primal. Ribeye comes from the rib section of the cow (ribs 6–12). This area does minimal work, which makes the meat:
- Naturally tender
- Highly marbled
- Rich in flavor
The defining feature of ribeye is intramuscular fat which shows as thin white streaks running through the meat. That marbling melts during cooking, creating juiciness and deep beef flavor.
Historically, rib cuts were prized by European butchers for their balance of tenderness and flavor. In American steakhouse culture, ribeye became the gold standard.
Why Ribeye Is So Flavorful
Ribeye contains:
- High intramuscular fat
- Fat soluble flavor compounds
- Collagen that melts into gelatin
During high heat cooking:
- Fat renders
- Proteins brown (Maillard reaction)
- Surface forms crust
This combination creates steakhouse level depth.
Why You’ll Love Ribeye Steak
- Requires minimal tenderizing
- Handles high heat beautifully
- Maintains moisture better than lean cuts
- They are marbled perfectly for flavor and texture.
- No marinade needed, so you just need to season and cook right away.
- It’s perfect every single time and super easy to make.
- The rosemary butter adds extra juiciness to the steak
- This recipe ensures a perfectly juicy ribeye steak every time!
- Steaks can be cooked in the oven or on the grill.
- It’s far less expensive to make at home than ordering at the steakhouse
Ingredients
Ribeye Steaks. Use quality steak when possible, it makes a difference. This cut is beautifully marbled, and you can chose to trim extra fat from the sides or keep it if that’s your preference. Also use boneless when possible.
Seasoning. A simple blends of kosher salt, black pepper, onion flakes, fresh rosemary and olive oil is all you need. You can use steak spice blend as with most of our steak recipes.
Ribeye Buying Guide
Prime vs Choice vs Select
- Prime: Highest marbling, most tender, best flavor
- Choice: Slightly less marbling, still excellent
- Select: Leaner, less ideal for ribeye
Bone In vs Boneless Ribeye
- Bone In: Slightly slower to cook, it has more visual appeal and believed to have better flavor.
- Boneless: Cooks more evenly and is easier to sear edge to edge
Thickness Matters
- Best thickness is 1 to 1.5 inches
- Too thin will overcook before the crust forms
- Too thick will require reverse sear
Rosemary Butter
- Unsalted butter at room temperature
- Fresh Rosemary
- Onion flakes
- Salt and pepper
- Freshly grated parmesan cheese
How to Cook Ribeye Steak
So today we’re making them on the grill and I’m sharing below how to make them using the stove and oven combo. The common factors including making the rosemary butter and seasoning the steaks the same way.
Begin by seasoning the steaks on both sides generously with the simple salt, pepper, onion flakes, rosemary and olive oil. Make sure to season steaks well before cooking.
Grilled Ribeye Steak
Preheat your grill to medium high and add on the steaks. Cook them for 5-7 minutes before flipping them.
Now the steak is ready to flip and cook for another 5-7 minutes depending on how well done you want the steak to be.
This is is 1 inch thick steaks and we cook them to medium rare, but more on the medium side. At that point the grilled ribeye is ready. Juicy steak cooked to perfection.
Stove/Oven
Once the steak is seasoned and ready, cook them in a heavy cast iron pan or cast iron skillet for 2-3 minutes per side until nicely browned.
Place immediately in a preheated 400 degree oven and cook for about 10-12 minutes.
At that point you’ll dollop the rosemary butter over the hot steak from the grill or oven and allow it to sit for 8 minutes before serving. SO GOOD!!
Reverse Sear Ribeye (For Thick Steaks)
- Bake at 250°F until internal temp reaches 115°F.
- Sear in hot pan 1–2 minutes per side.
Steak Internal Temperature Guide
- Rare: 120–125°F
- Medium Rare: 130–135°F (ideal)
- Medium: 140–145°F
- Medium Well: 150°F+
- Remove steak 5°F before target so that carryover cooking finishes it.
Ribeye Tips and FAQ
- You can use fresh or frozen meat for this recipe, if frozen, make sure to defrost it in the fridge until thawed.
- Feel free to trim extra fat from the meat as this particular cut is marbled well.
- When seasoning the steak, you can add your favorite steak spice/blend or keep it as simple as we did.
- Make sure to season the meat right before cooking.
- When cooking, make sure the grill, pan or oven are preheated.
- Avoid flipping the steaks too soon so you can get the perfect sear or grilled marks.
- Depending on how well you want your steak to be done, it’s best to use a meat thermometer.
- When the steak is ready and still hot, dollop the butter on top right away and let it rest for 7-8 minutes before serving.
Compare Ribeye vs NY Strip:
- Ribeye has more marbling and is more tender
- NY Strip has a firmer bite
What about Ribeye vs Sirloin:
- Ribeye feels richer and more luxurious
- Sirloin is leaner and les juicy
Ribeye Steak Variations
- Garlic Butter Ribeye: Finish with compound garlic butter.
- Herb Crusted Ribeye: Add crushed rosemary and thyme to crust.
- Coffee Rub Ribeye: Rub the steak with espresso powder, paprika and brown sugar
- Spicy Cajun Ribeye: Use Cajun seasoning before searing.
- Keto Ribeye: Cook in butter and serve with herb butter.
- Cast Iron Oven Finished Ribeye: Sear then finish in 400°F oven for 5–7 minutes.
Why is my ribeye tough?
- Overcooked
- Not enough marbling
- Didn’t rest
What if I didn’t get a crust?
- Pan not hot enough
- Steak too wet
- Overcrowded pan
Why is it gray instead of brown?
- Low heat
- Constant flipping
- Steaming instead of searing
My steak is chewy, why?
- Cooked past medium
- Select grade meat
Why did it smoke too much?
- Oil smoke point too low
- Excess fat dripping
Storage & Reheating
- Store in an airtight container up to 3 days in the refrigerator.
- To Reheat: Place in a 275°F oven until warmed, or do a quick sear in a cast iron pan.
- Avoid microwave, it dries out the steak.
- Freezing: Wrap tightly and freeze up to 3 months.
What is the best way to cook ribeye steak?
High heat searing in cast iron or grilling over high heat.
How long should you cook a ribeye?
3–4 minutes per side for medium rare (1 inch steak).
Should ribeye be cooked fast or slow?
Fast and hot for thinner steaks; reverse sear for thick steaks.
Is ribeye better than sirloin?
Yes for flavor and tenderness; sirloin is leaner.
Do you marinate ribeye?
Not necessary because the marbling provides flavor.
How do you make ribeye tender?
Don’t overcook and let it rest.
Should ribeye be at room temperature before cooking?
Yes, this improves even cooking.
What oil is best for searing ribeye?
High smoke point oils like avocado oil is healthiest, even though you can use canola oil.
Steakhouse Side Dishes to Pair with Ribeye Steak
- Air Fryer Baked Potato
- Truffle Fries
- Wedge Salad
- Steakhouse Mushrooms
- Air Fryer Frozen French Fries
- Pan Fried Potatoes
- Panzanella Salad
- Avocado Orange Salad with Citrus Dressing
- Corn Coleslaw Recipe
- Cornbread Recipe
Ribeye Steak
Here's the best way to cook the perfect Ribeye Steak --on the grill and drenched with Rosemary butter. Like seriously tender and juicy Ribeye Steak never got easier to make! Sharing tips, stove top and oven options too! So if you love a good ribeye steak, here's your call to MAKE IT!
Ingredients
Steak
- 6 Ribeye Steaks
- 1/2 teaspoon each Salt and pepper
- 4 Tablespoons fresh Rosemary leaves minced ( or 2 Tablespoons dried)
- 2 Tablespoons Onion flakes or granulated onion powder
- 1/4 cup Olive oil
Rosemary Butter
- 1/3 cup unsalted butter at room temperature
- 1 Tablespoon fresh Rosemary minced
- 1 Tablespoon Onion Flakes
- 1/4 teaspoon each salt and pepper
- 1/4 cup Parmesan Cheese freshly grated
Instructions
-
Preheat the grill to 420 degrees F. Or: Preheat the oven to 400 degrees F.
-
Season the ribeye steaks generously on both sides with salt, pepper, onion flakes, rosemary and drizzle with olive oil on both sides.
-
For the rosemary butter: mix all ingredients in a bowl and set aside.
-
Now place the ribeye steaks on the grill.
-
Grill for 7-9 minutes on one side with the lid on. Flip and grill for an extra 7-9 minutes (depending on how well you prefer the steak to be done).
-
Remove the steaks from the grill and add dollop the rosemary butter on top. Let them rest for 10 minutes before serving.
-
To make indoors: Preheat a cast iron and add in the seasoned steaks, cook for 2-3 minutes before transferring to the oven. Roast in the oven for 10-12 minutes. Finish off with the rosemary butter and let the steaks rest before serving.
-
Enjoy!
Recipe Video
Recipe Notes
Ribeye Tips and FAQ
- You can use fresh or frozen meat for this recipe, if frozen, make sure to defrost it in the fridge until thawed.
- Feel free to trim extra fat from the meat as this particular cut is marbled well.
- When seasoning the steak, you can add your favorite steak spice/blend or keep it as simple as we did.
- Make sure to season the meat right before cooking.
- When cooking, make sure the grill, pan or oven are preheated.
- Avoid flipping the steaks too soon so you can get the perfect sear or grilled marks.
- Depending on how well you want your steak to be done, it's best to use a meat thermometer.
- When the steak is ready and still hot, dollop the butter on top right away and let it rest for 7-8 minutes before serving.
Compare Ribeye vs NY Strip:
- Ribeye has more marbling and is more tender
- NY Strip has a firmer bite
What about Ribeye vs Sirloin:
- Ribeye feels richer and more luxurious
- Sirloin is leaner and les juicy
Ribeye Steak Variations
- Garlic Butter Ribeye: Finish with compound garlic butter.
- Herb Crusted Ribeye: Add crushed rosemary and thyme to crust.
- Coffee Rub Ribeye: Rub the steak with espresso powder, paprika and brown sugar
- Spicy Cajun Ribeye: Use Cajun seasoning before searing.
- Keto Ribeye: Cook in butter and serve with herb butter.
- Cast Iron Oven Finished Ribeye: Sear then finish in 400°F oven for 5–7 minutes.
Why is my ribeye tough?
- Overcooked
- Not enough marbling
- Didn’t rest
What if I didn’t get a crust?
- Pan not hot enough
- Steak too wet
- Overcrowded pan
Why is it gray instead of brown?
- Low heat
- Constant flipping
- Steaming instead of searing
My steak is chewy, why?
- Cooked past medium
- Select grade meat
Why did it smoke too much?
- Oil smoke point too low
- Excess fat dripping
Storage & Reheating
- Store in an airtight container up to 3 days in the refrigerator.
- To Reheat: Place in a 275°F oven until warmed, or do a quick sear in a cast iron pan.
- Avoid microwave, it dries out the steak.
- Freezing: Wrap tightly and freeze up to 3 months.
What is the best way to cook ribeye steak?
High heat searing in cast iron or grilling over high heat.
How long should you cook a ribeye?
3–4 minutes per side for medium rare (1 inch steak).
Should ribeye be cooked fast or slow?
Fast and hot for thinner steaks; reverse sear for thick steaks.
Is ribeye better than sirloin?
Yes for flavor and tenderness; sirloin is leaner.
Do you marinate ribeye?
Not necessary because the marbling provides flavor.
How do you make ribeye tender?
Don’t overcook and let it rest.
Should ribeye be at room temperature before cooking?
Yes, this improves even cooking.
What oil is best for searing ribeye?
High smoke point oils like avocado oil is healthiest, even though you can use canola oil.
This was everything a gourmet meal should be, and then some! Turned out perfectly tender, juicy and decadent; easily, a new favorite recipe!
You are right! This is the best way to cook a ribeye steak!
That herby rosemary butter is such a great accompaniment to the steak – simply delicious!
The rosemary butter is heaven!!! It’s perfect for a ribeye. Thanks for sharing!
I would rate this 10 stars if I could. The flavor of the rosemary really did it for me. Delicious. I’ll make this again, and again. Thanks!