Ribeye Steak 


  • 2 Ribeye steaks (1 to 1.5 inches thick)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter (optional)
  • Fresh rosemary or thyme sprigs (optional)
  • Meat thermometer


  1. Prepare the Steaks: Take the Ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
  2. Season the Steaks: Season both sides of the steaks generously with salt and freshly ground black pepper. You can add minced garlic at this point for extra flavor.
  3. Preheat the Grill or Pan: If you’re grilling, preheat your grill to high heat. If you’re using a skillet, heat it over medium-high heat. You want it to be very hot.
  4. Oil the Steaks: Brush both sides of the steaks with olive oil. This helps prevent sticking and promotes a nice sear.
  5. Cook the Steaks: Place the steaks on the grill or in the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. You can use a meat thermometer to check the internal temperature. For medium-rare, it should be around 130°F (54°C).
  6. Add Butter and Herbs (Optional): In the last minute or so of cooking, you can add a pat of butter and some fresh rosemary or thyme sprigs to the skillet. Tilt the skillet and spoon the melted butter over the steaks for extra flavor.
  7. Rest the Steaks: Remove the steaks from the grill or skillet and let them rest for a few minutes on a cutting board. This allows the juices to redistribute and keeps the steaks juicy.
  8. Slice and Serve: After resting, slice the Ribeye steaks against the grain and serve immediately.

Enjoy your perfectly cooked Ribeye steaks! They pair wonderfully with mashed potatoes, grilled vegetables, or a fresh salad.