Zesty, juicy, and perfectly grilled—that’s the promise of a great ribeye. Whether you’re firing up the grill for a quick weeknight dinner or hosting a backyard bash, these recipes deliver big flavor with minimal fuss. From classic garlic-herb butter to bold marinades and smoky rubs, we’ve got your next grill session covered. Ready to make your steak the star? Dive into these 18 mouthwatering ribeye recipes and get grilling!
Garlic Butter Ribeye Steak
There are moments when only the rich, primal satisfaction of a perfectly cooked steak will do, when the sizzle of butter and garlic fills the kitchen with a promise of deep comfort. This garlic butter ribeye is for those quiet evenings when the world outside fades away, and the only thing that matters is the ritual of cooking something truly nourishing for the soul.
Ingredients
- 1 (1.5-inch thick) bone-in ribeye steak, approximately 16 ounces
- 2 tablespoons high-smoke-point avocado oil
- 1.5 teaspoons Diamond Crystal kosher salt
- 1 teaspoon freshly cracked Tellicherry black pepper
- 4 tablespoons European-style unsalted butter
- 4 large garlic cloves, thinly sliced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Remove the ribeye from refrigeration and pat it completely dry with paper towels; let it rest at room temperature for 45 minutes to ensure even cooking.
- Season all surfaces of the steak generously with the kosher salt and freshly cracked black pepper, pressing the seasoning gently into the meat.
- Preheat a heavy cast-iron skillet over medium-high heat for 5 minutes, until a drop of water sizzles and evaporates instantly upon contact.
- Add the avocado oil to the hot skillet and swirl to coat the surface evenly.
- Carefully place the seasoned ribeye in the center of the skillet; it should audibly sizzle upon contact.
- Sear the steak undisturbed for 3 minutes to develop a deep golden-brown crust on the first side.
- Using tongs, flip the steak and sear for another 3 minutes on the second side to achieve the same crust formation.
- Reduce the heat to medium and add the unsalted butter, sliced garlic, thyme, and rosemary to the skillet alongside the steak.
- Tip: Continuously tilt the skillet and use a spoon to baste the top of the steak with the foaming garlic butter for 2 minutes, ensuring the aromatics do not burn.
- Insert an instant-read thermometer into the thickest part of the steak, avoiding the bone, and cook until it registers 125°F for medium-rare, approximately 1-2 additional minutes.
- Tip: For a more pronounced crust, press down gently on the steak with your tongs during the final minute of searing to maximize surface contact with the hot skillet.
- Transfer the steak to a wire rack set over a plate, allowing it to rest for 8 minutes to redistribute its juices evenly.
- Tip: While the steak rests, briefly return the skillet to low heat and swirl the residual garlic-herb butter for 30 seconds to deepen its flavor before straining.
- Slice the rested steak against the grain into 1/2-inch thick pieces and arrange on a warm plate.
- Drizzle the warm, strained garlic-herb butter over the sliced steak just before serving.
For the final touch, the steak’s interior will be a blushing pink, impossibly tender against the crisp, savory crust. Each slice carries the profound, nutty sweetness of roasted garlic and the earthy fragrance of thyme. Consider serving it over a bed of creamy polenta to catch every last drop of that glorious butter, turning a simple meal into a quiet celebration.
Herb-Crusted Ribeye with Rosemary
Building confidence in the kitchen starts with mastering foundational techniques, and this herb-crusted ribeye showcases how simple ingredients transform into restaurant-quality results when handled with care. By following these precise steps, you’ll achieve a perfectly cooked steak with an aromatic crust that elevates every bite.
Ingredients
– 2 (16-ounce) bone-in ribeye steaks, 1½ inches thick
– 3 tablespoons extra-virgin olive oil
– 4 cloves garlic, finely minced
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 tablespoon fresh thyme leaves
– 1½ teaspoons flaky sea salt
– 1 teaspoon freshly cracked black pepper
– 2 tablespoons unsalted European-style butter
Instructions
1. Remove steaks from refrigeration and pat completely dry with paper towels.
2. Combine olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper in a small bowl to create the herb paste.
3. Rub the herb mixture evenly over all surfaces of both steaks, pressing gently to adhere.
4. Let steaks rest at room temperature for 45 minutes to ensure even cooking.
5. Preheat a cast-iron skillet over medium-high heat until water droplets sizzle and evaporate immediately.
6. Place steaks in the dry, hot skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
7. Flip steaks using tongs and cook for another 4 minutes on the second side.
8. Insert an instant-read thermometer into the thickest part of the steak, avoiding the bone.
9. Continue cooking, flipping every minute, until the internal temperature reaches 125°F for medium-rare.
10. Add butter to the skillet and baste steaks continuously for 1 minute, tilting the pan to pool the melting butter.
11. Transfer steaks to a wire rack set over a baking sheet to prevent steaming.
12. Rest steaks for 8 minutes to allow juices to redistribute evenly.
Meticulously rested, the ribeye presents a crisp, aromatic herb crust that gives way to exceptionally tender, marbled beef. The rosemary-infused butter basting creates complex savory notes that complement the steak’s natural richness. For an elegant presentation, slice against the grain and serve over creamy potato purée to catch the herb-flecked juices.
Smoked Ribeye with Coffee Rub
Whether you’re new to smoking meats or looking to elevate your grilling game, this smoked ribeye with coffee rub transforms a classic cut into something extraordinary. We’ll walk through each step methodically, ensuring even beginners achieve restaurant-quality results with confidence and precision.
Ingredients
– 2 (16-ounce) bone-in ribeye steaks, approximately 1½ inches thick
– 2 tablespoons freshly ground dark roast coffee beans
– 1 tablespoon diamond crystal kosher salt
– 2 teaspoons smoked paprika
– 1 teaspoon granulated garlic
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon cayenne pepper
– 2 tablespoons extra virgin olive oil
– 2 cups post-oak smoking chips, soaked in cold water for 30 minutes
Instructions
1. Pat the bone-in ribeye steaks completely dry with paper towels to ensure proper crust formation.
2. Combine the freshly ground dark roast coffee beans, diamond crystal kosher salt, smoked paprika, granulated garlic, freshly cracked black pepper, and cayenne pepper in a small bowl.
3. Brush both sides of each steak evenly with extra virgin olive oil using a pastry brush.
4. Apply the coffee rub mixture generously to all surfaces of the steaks, pressing gently to adhere.
5. Place the seasoned steaks on a wire rack set over a baking sheet and refrigerate uncovered for exactly 4 hours to develop flavor and dry the surface.
6. Prepare your smoker by filling the chip box with the soaked post-oak smoking chips and preheating to 225°F.
7. Insert a digital probe thermometer into the thickest part of one steak, avoiding contact with bone.
8. Place the steaks directly on the smoker grate and smoke until the internal temperature reaches 115°F, approximately 45-60 minutes.
9. Remove the steaks from the smoker and let them rest on a clean wire rack for 10 minutes while you preheat a cast-iron skillet over high heat.
10. Sear each steak in the dry skillet for exactly 60 seconds per side to develop a dark, caramelized crust.
11. Transfer the steaks back to the wire rack and let rest for 8 minutes before slicing against the grain.
Zesty coffee notes mingle with the rich beef flavor, creating a complex crust that gives way to remarkably tender, smoke-kissed interior. The subtle heat from cayenne builds gradually, making this steak perfect for slicing and serving over creamy polenta or alongside roasted root vegetables for contrasting textures.
Reverse-Seared Ribeye with Thyme
A perfectly cooked ribeye requires patience and precision, which is exactly what this reverse-sear method delivers. This technique ensures an evenly cooked interior with a beautifully crusted exterior every single time. Let’s walk through this foolproof process together.
Ingredients
– 1 (1.5-pound) bone-in ribeye steak, 1.5 inches thick
– 2 tablespoons extra-virgin olive oil
– 4 fresh thyme sprigs
– 3 garlic cloves, smashed
– 2 tablespoons unsalted European-style butter
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked black peppercorns
Instructions
1. Position an oven rack in the center position and preheat your oven to 275°F.
2. Pat the ribeye steak completely dry using paper towels, ensuring all surface moisture is removed.
3. Season both sides of the steak evenly with flaky sea salt and freshly cracked black peppercorns.
4. Place the seasoned steak on a wire rack set inside a rimmed baking sheet lined with foil.
5. Insert an oven-safe meat thermometer into the thickest part of the steak, avoiding contact with bone.
6. Roast the steak until the internal temperature reaches 115°F for medium-rare, approximately 45-60 minutes.
7. Remove the steak from the oven and let it rest on the wire rack for 10 minutes to allow juices to redistribute.
8. Heat a cast-iron skillet over high heat until smoking hot, about 3-4 minutes.
9. Add extra-virgin olive oil to the skillet and swirl to coat the surface evenly.
10. Carefully place the rested steak in the center of the hot skillet using tongs.
11. Sear the first side for 60 seconds without moving to develop a deep brown crust.
12. Flip the steak and immediately add unsalted European-style butter, smashed garlic cloves, and fresh thyme sprigs to the skillet.
13. Continuously baste the steak with the aromatic butter mixture for 60 seconds, tilting the skillet as needed.
14. Remove the steak from the skillet and transfer to a clean cutting board.
15. Let the steak rest for 5 minutes before slicing against the grain into ½-inch thick pieces.
Zestful and luxurious, this reverse-seared ribeye delivers a buttery-soft interior that melts effortlessly alongside the crisp, thyme-infused crust. The garlicky butter basting creates complex layers of flavor that permeate each perfectly pink slice. Consider serving over creamy polenta or alongside roasted root vegetables to complement the rich beefiness.
Blue Cheese Crusted Ribeye
Of all the steak preparations that grace American dinner tables, few achieve the sophisticated balance of bold flavors and textural contrast quite like this blue cheese crusted ribeye. Our methodical approach ensures even beginners can master this restaurant-quality dish with confidence, transforming simple ingredients into an extraordinary culinary experience.
Ingredients
– 2 (12-ounce) prime ribeye steaks, 1½-inch thick
– 2 tablespoons kosher salt
– 1 tablespoon freshly cracked black pepper
– 3 tablespoons clarified butter
– 4 ounces artisanal blue cheese crumbles
– ¼ cup panko breadcrumbs
– 2 tablespoons unsalted butter, softened
– 1 teaspoon fresh thyme leaves
– ½ teaspoon garlic powder
– ¼ cup heavy cream
Instructions
1. Pat the ribeye steaks completely dry with paper towels and season both sides evenly with kosher salt and freshly cracked black pepper.
2. Allow the seasoned steaks to rest at room temperature for 45 minutes to ensure even cooking throughout.
3. Preheat your oven to 400°F and position a rack in the center position for optimal heat distribution.
4. Combine blue cheese crumbles, panko breadcrumbs, softened unsalted butter, fresh thyme leaves, garlic powder, and heavy cream in a small mixing bowl until a cohesive paste forms.
5. Heat a cast-iron skillet over medium-high heat until smoking hot, then add clarified butter and swirl to coat the surface evenly.
6. Carefully place the ribeye steaks in the hot skillet and sear undisturbed for 3 minutes to develop a deep golden-brown crust.
7. Flip the steaks using tongs and immediately spoon the blue cheese mixture evenly over the top surface of each steak.
8. Transfer the entire skillet to the preheated oven and roast for 8-10 minutes until the internal temperature reaches 130°F for medium-rare doneness.
9. Remove the skillet from the oven and transfer the steaks to a wire rack to rest for exactly 8 minutes, allowing the juices to redistribute evenly.
10. Slice the steaks against the grain into ½-inch thick portions for optimal tenderness. Velvety blue cheese crust gives way to perfectly medium-rare ribeye with each slice, creating a symphony of creamy sharpness against rich beef flavors. Serve alongside roasted fingerling potatoes to soak up the pan juices, or slice thinly over a bed of peppery arugula for an elegant steak salad presentation.
Chimichurri Ribeye Steak
When you want to impress dinner guests with minimal effort, this chimichurri ribeye steak delivers restaurant-quality results right from your own kitchen. We’ll walk through each step methodically to ensure perfect doneness and vibrant flavor in every bite.
Ingredients
– 2 (12-ounce) bone-in ribeye steaks, approximately 1½ inches thick
– 2 tablespoons extra virgin olive oil
– 1 tablespoon coarse kosher salt
– 2 teaspoons freshly cracked black pepper
– 1 cup fresh flat-leaf parsley leaves, finely chopped
– ½ cup fresh oregano leaves, finely chopped
– 4 garlic cloves, minced
– ¼ cup red wine vinegar
– ½ cup extra virgin olive oil
– 1 teaspoon crushed red pepper flakes
– 1 teaspoon fine sea salt
Instructions
1. Remove ribeye steaks from refrigeration and place on a wire rack set over a baking sheet for 45 minutes to reach room temperature.
2. Combine chopped flat-leaf parsley, chopped oregano, minced garlic, red wine vinegar, ½ cup extra virgin olive oil, crushed red pepper flakes, and fine sea salt in a medium bowl.
3. Whisk the chimichurri ingredients vigorously until fully emulsified, then set aside to allow flavors to meld.
4. Pat steaks completely dry with paper towels to ensure proper searing.
5. Rub 2 tablespoons extra virgin olive oil evenly over all surfaces of both steaks.
6. Season steaks generously on all sides with coarse kosher salt and freshly cracked black pepper, pressing seasoning into the meat.
7. Preheat a cast-iron skillet over medium-high heat for 5 minutes until a drop of water sizzles and evaporates immediately.
8. Place steaks in the hot skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
9. Flip steaks using tongs and sear the second side for 4 minutes.
10. Hold steaks vertically with tongs and sear the fat cap for 1 minute to render excess fat.
11. Insert an instant-read thermometer into the thickest part of one steak, avoiding the bone.
12. Continue cooking, flipping every minute, until thermometer registers 125°F for medium-rare or 135°F for medium.
13. Transfer steaks to a clean wire rack and rest for 10 minutes to allow juices to redistribute.
14. Slice steaks against the grain into ½-inch thick portions.
15. Arrange sliced steak on a platter and spoon prepared chimichurri sauce generously over the top. Buttery ribeye marbling melts into the bright, acidic chimichurri, creating a perfect balance of rich and vibrant flavors. Serve this stunning dish family-style with crispy roasted potatoes to soak up the vibrant green sauce, or slice thinly for steak tacos with pickled red onions.
Blackened Ribeye with Cajun Spices
Keeping perfectly cooked steak accessible is simpler than you might think, especially when working with the bold flavors of Cajun seasoning. This blackened ribeye method creates a beautifully charred crust while maintaining a juicy interior, transforming an intimidating technique into achievable kitchen success. Follow these precise steps for restaurant-quality results at home.
Ingredients
– 2 (12-ounce) bone-in ribeye steaks, 1½ inches thick
– 2 tablespoons clarified butter, melted
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1½ teaspoons dried oregano
– 1 teaspoon cayenne pepper
– 1 teaspoon freshly ground black pepper
– 1 teaspoon fine sea salt
– ½ teaspoon dried thyme
– ¼ teaspoon white pepper
Instructions
1. Pat ribeye steaks completely dry using paper towels.
2. Combine smoked paprika, garlic powder, dried oregano, cayenne pepper, black pepper, sea salt, dried thyme, and white pepper in a small bowl.
3. Brush both sides of each steak evenly with melted clarified butter using a pastry brush.
4. Press spice mixture firmly onto all surfaces of the steaks, creating an even coating.
5. Place a cast-iron skillet on high heat and preheat for 5 minutes until smoking hot.
6. Carefully place one steak in the center of the hot skillet using tongs.
7. Cook undisturbed for 2 minutes to develop a dark crust.
8. Flip steak and cook for another 2 minutes on the second side.
9. Use tongs to sear the fatty edge for 30 seconds, holding steak vertically.
10. Transfer first steak to a wire rack and repeat process with second steak.
11. Insert an instant-read thermometer into the thickest part of one steak, avoiding the bone.
12. Continue cooking steaks in 30-second intervals, flipping between each interval, until thermometer registers 125°F for medium-rare.
13. Transfer both steaks to the wire rack and let rest for 8 minutes.
14. Slice steaks against the grain into ½-inch thick pieces.
Beyond the initial fiery crust, you’ll discover remarkably tender, pink-centered meat with complex layers of smokiness and subtle heat. The rendered fat cap provides luxurious richness that balances the spice blend’s intensity. Consider serving these sliced steaks over creamy stone-ground grits or alongside charred corn and bell peppers for a complete Southern-inspired meal.
Balsamic Glazed Ribeye
Here’s a straightforward method to create an impressive balsamic glazed ribeye that will elevate your steak game. Handling a quality ribeye requires precision, but following these steps ensures a perfectly cooked centerpiece with a glossy, flavorful finish.
Ingredients
– 2 (12-ounce) bone-in ribeye steaks, approximately 1.5 inches thick
– 2 tablespoons extra virgin olive oil
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
– 3 tablespoons unsalted European-style butter
– 2 garlic cloves, thinly sliced
– 2 fresh rosemary sprigs
– 1/2 cup aged balsamic vinegar
– 1 tablespoon raw honey
Instructions
1. Pat the ribeye steaks completely dry with paper towels to ensure proper searing.
2. Rub both sides of each steak evenly with extra virgin olive oil.
3. Season both sides generously with coarse sea salt and freshly cracked black pepper, pressing the seasonings into the meat.
4. Preheat a cast-iron skillet over medium-high heat for 5 minutes until it begins to lightly smoke.
5. Place the steaks in the hot skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
6. Flip the steaks using tongs and sear the second side for another 4 minutes.
7. Reduce the heat to medium and add unsalted European-style butter, thinly sliced garlic cloves, and fresh rosemary sprigs to the skillet.
8. Continuously baste the steaks with the foaming butter for 2 minutes, tilting the skillet to pool the butter.
9. Insert an instant-read thermometer into the thickest part of a steak and cook until it registers 125°F for medium-rare, approximately 3-5 more minutes.
10. Transfer the steaks to a cutting board and let them rest for 8 minutes to allow juices to redistribute.
11. While the steaks rest, pour aged balsamic vinegar and raw honey into the same skillet over medium heat.
12. Simmer the mixture while stirring constantly until it reduces by half and coats the back of a spoon, about 4 minutes.
13. Slice the rested steaks against the grain into 1/2-inch thick pieces.
14. Drizzle the reduced balsamic glaze over the sliced steak just before serving. For exceptional texture, the rendered fat cap becomes crisp against the tender, medium-rare interior. The sweet-tart glaze cuts through the rich beefiness, creating a sophisticated balance. Consider serving over creamy polenta or alongside roasted root vegetables to complement the bold flavors.
Ribeye with Red Wine Reduction
There’s something truly special about mastering a perfectly cooked ribeye with an elegant red wine reduction that transforms a simple steak dinner into a restaurant-quality experience. This methodical approach will guide you through each precise step to achieve that beautiful crust and rich, complex sauce that complements the beef’s natural flavors.
Ingredients
– 1 (16-ounce) prime ribeye steak, 1½ inches thick
– 2 tablespoons clarified butter
– 3 medium shallots, finely minced
– 1 cup full-bodied dry red wine (such as Cabernet Sauvignon)
– 1 cup high-quality beef demi-glace
– 2 tablespoons cold unsalted European-style butter, cubed
– 1 teaspoon fresh thyme leaves
– Diamond Crystal kosher salt and freshly cracked black pepper
Instructions
1. Remove the ribeye from refrigeration and pat completely dry with paper towels, then season both sides generously with Diamond Crystal kosher salt and freshly cracked black pepper.
2. Allow the seasoned steak to rest at room temperature for exactly 45 minutes to ensure even cooking throughout.
3. Preheat a heavy cast-iron skillet over medium-high heat until droplets of water sizzle and evaporate immediately upon contact.
4. Add 2 tablespoons of clarified butter to the hot skillet, swirling to coat the surface evenly.
5. Carefully place the ribeye in the center of the skillet, listening for the distinct sizzle that indicates proper searing temperature.
6. Sear the steak undisturbed for exactly 4 minutes to develop a deep golden-brown crust on the first side.
7. Using tongs, flip the steak and continue cooking for another 4 minutes to achieve a medium-rare internal temperature of 130°F.
8. Transfer the cooked steak to a wire rack set over a baking sheet and let rest for 10 minutes to allow juices to redistribute.
9. While the steak rests, add the finely minced shallots to the same skillet and cook over medium heat for 3 minutes until translucent and fragrant.
10. Deglaze the skillet with 1 cup of full-bodied dry red wine, using a wooden spoon to scrape up all the browned fond from the bottom.
11. Simmer the wine reduction until reduced by half, approximately 6-8 minutes, watching for the bubbles to become smaller and more concentrated.
12. Whisk in 1 cup of high-quality beef demi-glace and continue simmering for 4 minutes until the sauce coats the back of a spoon.
13. Remove the skillet from heat and whisk in 2 tablespoons of cold cubed European-style butter until fully emulsified and glossy.
14. Stir in 1 teaspoon of fresh thyme leaves and adjust seasoning if necessary.
15. Slice the rested steak against the grain into ½-inch thick pieces and arrange on warmed plates.
16. Spoon the red wine reduction generously over the sliced ribeye and serve immediately.
Butter-tender slices of perfectly cooked ribeye contrast beautifully with the intense, glossy reduction that clings to each bite. The sauce’s deep umami notes from the demi-glace and the subtle fruitiness from the wine reduction create a sophisticated balance that elevates the steak’s natural richness. Consider serving this elegant dish with creamy potato purée and roasted seasonal vegetables to complete the dining experience.
Grilled Ribeye with Compound Butter
Grilling the perfect ribeye requires understanding a few fundamental techniques that transform this premium cut into a restaurant-quality masterpiece. Getting your timing and temperatures right ensures a beautifully charred exterior while maintaining that juicy, rosy interior we all crave. Gathering your ingredients beforehand streamlines the entire process for flawless execution.
Ingredients
– 2 (16-ounce) bone-in ribeye steaks, approximately 1.5 inches thick
– 2 tablespoons extra virgin olive oil
– 1 tablespoon Diamond Crystal kosher salt
– 2 teaspoons freshly cracked black peppercorns
– 4 tablespoons European-style unsalted butter, softened
– 1 teaspoon fresh thyme leaves, finely minced
– 1 small garlic clove, microplaned
– 1/2 teaspoon lemon zest
– 1/4 teaspoon Maldon sea salt flakes
Instructions
1. Combine softened European-style unsalted butter, minced fresh thyme leaves, microplaned garlic clove, lemon zest, and Maldon sea salt flakes in a small bowl, mixing until fully incorporated.
2. Transfer the compound butter mixture onto a sheet of parchment paper, rolling it into a 1-inch diameter log before twisting the ends closed.
3. Refrigerate the butter log for 45 minutes until firm enough to slice cleanly.
4. Pat both 16-ounce bone-in ribeye steaks completely dry with paper towels to ensure proper searing.
5. Drizzle 2 tablespoons extra virgin olive oil evenly over both sides of each steak.
6. Season all surfaces generously with Diamond Crystal kosher salt and freshly cracked black peppercorns, pressing the seasonings into the meat.
7. Preheat your grill to high heat, achieving 450°F measured at grate level for optimal searing conditions.
8. Place the seasoned steaks directly onto the hot grill grates, closing the lid immediately.
9. Grill for 4 minutes without moving to develop a deep brown crust.
10. Flip the steaks using tongs, never a fork that would pierce the meat and release precious juices.
11. Continue grilling for another 4 minutes with the lid closed for medium-rare doneness.
12. Insert an instant-read thermometer into the thickest part of the steak, checking for 130°F internal temperature.
13. Transfer the steaks to a wire rack set over a baking sheet to prevent steaming from direct contact with a plate.
14. Rest the steaks undisturbed for 8 minutes to allow juices to redistribute evenly throughout the meat.
15. Slice two 1/4-inch thick rounds from the chilled compound butter log just before serving.
16. Place one butter round atop each rested steak, allowing it to melt and form a glossy sauce.
17. Slice the steaks against the grain into 1/2-inch thick portions for maximum tenderness. Each slice reveals a perfect gradient from the seasoned crust to the rosy interior, with the herb-infused butter creating glossy pools that enhance the beef’s natural richness. Elevate this classic by serving alongside crispy roasted fingerling potatoes that catch the melting butter, or slice thinly over a bed of peppery arugula for a sophisticated steak salad presentation.
Peppercorn-Crusted Ribeye
Keeping restaurant-quality steak within reach of home cooks requires just a few key techniques and quality ingredients. Let’s walk through creating a perfectly cooked peppercorn-crusted ribeye that rivals any steakhouse version, focusing on precise temperature control and proper resting time. This method ensures a beautifully seared crust while maintaining a juicy, tender interior every time.
Ingredients
- 1 (16-ounce) prime ribeye steak, 1.5 inches thick
- 2 tablespoons whole black peppercorns, freshly cracked
- 1 tablespoon coarse kosher salt
- 2 tablespoons clarified butter
- 3 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 2 tablespoons unsalted butter, chilled and cubed
Instructions
- Remove the ribeye from refrigeration and place it on a wire rack set over a baking sheet for 45 minutes to reach room temperature.
- Pat the steak completely dry using paper towels to ensure proper searing.
- Press the cracked black peppercorns and kosher salt evenly onto both surfaces of the steak, using the palm of your hand to adhere the crust.
- Preheat a cast-iron skillet over medium-high heat for 5 minutes until wisps of smoke appear.
- Add clarified butter to the hot skillet and swirl to coat the surface evenly.
- Place the steak in the center of the skillet and cook undisturbed for 4 minutes to develop a deep brown crust.
- Flip the steak using tongs and cook for another 3 minutes on the second side.
- Hold the steak vertically with tongs and sear the fat cap for 1 minute until rendered and crispy.
- Reduce heat to medium and add smashed garlic cloves and rosemary sprigs to the skillet.Add cubed unsalted butter to the skillet and continuously baste the steak for 2 minutes, tilting the pan to pool the butter.
- Insert an instant-read thermometer into the thickest part of the steak and remove from heat when it registers 125°F for medium-rare.
- Transfer the steak to a clean wire rack and let rest for 8 minutes to allow juices to redistribute.
- Slice the steak against the grain into ½-inch thick pieces before serving.
Letting the steak rest properly ensures each slice retains its flavorful juices, creating a perfect balance between the bold peppercorn crust and the rich, buttery interior. The rendered fat cap adds wonderful textural contrast to the tender, medium-rare center. For an elegant presentation, arrange the sliced steak over creamy mashed potatoes and spoon the garlic-rosemary butter from the skillet over the top.
Ribeye Steak Tacos with Avocado Salsa
Just when you thought steak couldn’t get any better, these ribeye tacos elevate your weeknight dinner with minimal effort and maximum flavor. Juicy, marbled ribeye meets bright, creamy avocado salsa in a perfect handheld package that’s sure to become a regular in your rotation.
Ingredients
- 1 lb prime ribeye steak, trimmed and sliced against the grain into ¼-inch strips
- 2 tbsp clarified butter
- 1 tsp coarse sea salt
- ½ tsp freshly cracked black pepper
- 1 tsp smoked paprika
- 8 small corn tortillas
- 2 ripe Hass avocados, pitted and diced
- ½ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 2 tbsp freshly squeezed lime juice
- 1 tbsp extra virgin olive oil
Instructions
- Season the ribeye strips evenly on all sides with coarse sea salt, freshly cracked black pepper, and smoked paprika.
- Heat clarified butter in a cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
- Arrange the seasoned ribeye strips in a single layer in the hot skillet, working in batches if necessary to avoid overcrowding.
- Sear the steak for 90 seconds per side until a deep brown crust forms and the internal temperature reaches 130°F for medium-rare.
- Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
- While the steak rests, warm the corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side until pliable.
- In a medium bowl, gently combine the diced Hass avocados, finely diced red onion, chopped fresh cilantro, and minced jalapeño.
- Drizzle the avocado mixture with freshly squeezed lime juice and extra virgin olive oil, then fold together carefully to maintain some texture.
- Slice the rested ribeye against the grain into bite-sized pieces.
- Divide the sliced ribeye evenly among the warmed tortillas.
- Top each taco generously with the avocado salsa mixture.
- Serve immediately while the steak is still warm and the tortillas are pliable.
Marvel at how the rich, buttery ribeye contrasts with the bright, acidic salsa, all wrapped in a slightly charred corn tortilla. The creamy avocado cools the heat from the jalapeño while the crisp-edged steak provides satisfying texture in every bite. For an extra dimension, try serving these with quick-pickled red onions or a drizzle of crema for added tang.
Asian-Marinated Ribeye with Ginger
Unlocking the full potential of a quality ribeye requires a marinade that balances savory, sweet, and aromatic notes. Using this Asian-inspired marinade with fresh ginger creates a deeply flavorful crust while keeping the interior incredibly juicy. This methodical approach ensures even a beginner can achieve restaurant-quality results at home.
Ingredients
- 1 (1.5-pound) bone-in ribeye steak, 1.5 inches thick
- 1/4 cup tamari
- 2 tablespoons mirin
- 1 tablespoon toasted sesame oil
- 2 tablespoons fresh ginger, microplaned
- 3 garlic cloves, minced
- 1 tablespoon grapeseed oil
- 2 tablespoons unsalted butter
- 2 scallions, thinly sliced on the bias
- 1 teaspoon white sesame seeds, toasted
Instructions
- Pat the ribeye steak completely dry with paper towels.
- Whisk together tamari, mirin, toasted sesame oil, microplaned ginger, and minced garlic in a shallow baking dish.
- Place the steak in the marinade, turning to coat all surfaces.
- Cover the dish with plastic wrap and refrigerate for exactly 4 hours.
- Remove the steak from the refrigerator 45 minutes before cooking to reach room temperature.
- Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
- Add grapeseed oil to the skillet and swirl to coat the surface.
- Place the steak in the center of the skillet, listening for a distinct sizzle.
- Sear the steak for 3 minutes without moving to develop a deep brown crust.
- Flip the steak using tongs and sear the opposite side for 3 minutes.
- Reduce heat to medium and continue cooking, flipping every minute, until the internal temperature reaches 125°F for medium-rare.
- Add unsalted butter to the skillet, tilting to pool the melted butter.
- Baste the steak continuously with the butter for 1 minute using a spoon.
- Transfer the steak to a cutting board and let rest for 8 minutes.
- Slice the steak against the grain into 1/2-inch thick pieces.
- Garnish with thinly sliced scallions and toasted white sesame seeds.
Nothing compares to the contrast between the savory, caramelized crust and the tender, pink interior of this perfectly cooked ribeye. The ginger provides a subtle warmth that complements the rich beef flavor without overwhelming it. For an elegant presentation, arrange the sliced steak over jasmine rice and drizzle with the remaining pan juices from the resting period.
Ribeye and Mushroom Skillet
When you’re craving restaurant-quality steak at home, this ribeye and mushroom skillet delivers impressive results with straightforward technique. We’ll walk through each movement deliberately, ensuring perfect searing and balanced flavors every time.
Ingredients
– 1 (12-ounce) prime ribeye steak, 1½ inches thick
– 8 ounces cremini mushrooms, thinly sliced
– 3 tablespoons clarified butter, divided
– 2 tablespoons extra-virgin olive oil
– 3 garlic cloves, thinly sliced
– 2 tablespoons fresh thyme leaves
– ½ cup dry red wine
– ¼ cup beef demi-glace
– 1 tablespoon Dijon mustard
– Kosher salt and freshly cracked black pepper
Instructions
1. Pat the ribeye steak completely dry with paper towels and season both sides generously with kosher salt and freshly cracked black pepper. 2. Heat a 12-inch cast-iron skillet over medium-high heat for 3 minutes until uniformly hot. 3. Add 2 tablespoons clarified butter and 2 tablespoons extra-virgin olive oil to the skillet, swirling to coat the surface. 4. Carefully place the seasoned steak in the center of the skillet and sear undisturbed for 4 minutes to develop a deep brown crust. 5. Using tongs, flip the steak and cook for another 4 minutes for medium-rare (125°F internal temperature). 6. Transfer the steak to a wire rack set over a baking sheet and let rest for 8 minutes. 7. Reduce skillet heat to medium and add remaining 1 tablespoon clarified butter. 8. Add 8 ounces thinly sliced cremini mushrooms in a single layer and cook undisturbed for 3 minutes until golden brown on one side. 9. Stir in 3 thinly sliced garlic cloves and 2 tablespoons fresh thyme leaves, cooking for 1 minute until fragrant. 10. Deglaze the skillet with ½ cup dry red wine, scraping up all browned bits from the bottom. 11. Simmer the wine for 2 minutes until reduced by half. 12. Whisk in ¼ cup beef demi-glace and 1 tablespoon Dijon mustard until fully incorporated. 13. Return the rested steak to the skillet, spooning the mushroom sauce over the top. 14. Heat for 1 minute just to warm the steak through. 15. Remove from heat and transfer to a cutting board. 16. Slice the steak against the grain into ½-inch thick pieces. 17. Arrange the sliced steak on a platter and pour the mushroom sauce over the top. 18. Serve immediately. Ultimately, you’ll achieve a beautifully caramelized crust giving way to juicy, pink interior, while the earthy mushrooms and rich wine reduction create layers of umami depth. Consider serving over creamy polenta or alongside roasted root vegetables to complement the hearty flavors, making this skillet meal feel truly restaurant-worthy.
Honey Sriracha Glazed Ribeye
Unlocking the perfect balance of sweet heat and savory richness, this honey sriracha glazed ribeye transforms a classic steak into an unforgettable culinary experience. Understanding the precise timing and temperature control will ensure you achieve that beautiful caramelized crust while maintaining a perfectly medium-rare interior. Using high-quality ingredients and following these methodical steps guarantees restaurant-quality results in your own kitchen.
Ingredients
– 2 (12-ounce) prime ribeye steaks, 1½ inches thick
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black peppercorns
– ¼ cup raw wildflower honey
– 3 tablespoons sriracha sauce
– 2 tablespoons unsalted butter, cold and cubed
– 1 tablespoon freshly squeezed lime juice
– 2 garlic cloves, microplaned
– 1 teaspoon rice vinegar
Instructions
1. Remove ribeye steaks from refrigeration and place on a wire rack set over a baking sheet for 45 minutes to reach room temperature.
2. Pat steaks completely dry with paper towels to ensure proper searing.
3. Brush both sides of each steak evenly with extra virgin olive oil using a pastry brush.
4. Season all surfaces generously with fine sea salt and freshly cracked black peppercorns.
5. Preheat a cast-iron skillet over medium-high heat for 5 minutes until a drop of water sizzles and evaporates immediately.
6. Place steaks in the hot skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
7. Flip steaks using tongs and cook for another 3 minutes on the second side.
8. Insert an instant-read thermometer into the thickest part of the steak and continue cooking until it registers 125°F for medium-rare.
9. Transfer steaks to a clean wire rack and let rest for 8 minutes to allow juices to redistribute.
10. While steaks rest, reduce skillet heat to medium and add raw wildflower honey, sriracha sauce, microplaned garlic, and rice vinegar.
11. Whisk constantly for 2 minutes until the mixture bubbles vigorously and thickens slightly.
12. Remove skillet from heat and whisk in cold cubed butter one piece at a time until fully emulsified.
13. Stir in freshly squeezed lime juice until the glaze becomes glossy and smooth.
14. Return rested steaks to the skillet and spoon the honey sriracha glaze over them repeatedly for 1 minute.
15. Transfer glazed steaks to a cutting board and slice against the grain into ½-inch thick pieces.
Developing that beautiful lacquered finish creates a textural contrast between the sticky-sweet exterior and the tender, juicy interior. The glaze’s complex flavor profile—starting with floral honey notes, building to garlicky heat, and finishing with bright acidity—makes this dish particularly stunning when served over creamy polenta or alongside charred broccolini. Each bite delivers the perfect harmony of sweet, spicy, and savory elements that will have everyone asking for your recipe.
Ribeye with Roasted Garlic Mash
Oven-roasted perfection meets stovetop mastery in this ribeye with roasted garlic mash. Our methodical approach ensures even novice cooks achieve restaurant-quality results with precise temperature control and technique. Follow each step carefully for a dish that balances rich beef flavors with creamy, aromatic potatoes.
Ingredients
– 2 (12-ounce) prime ribeye steaks, 1.5 inches thick
– 3 large russet potatoes, peeled and quartered
– 6 garlic cloves, unpeeled
– 1/2 cup heavy cream, warmed to 180°F
– 4 tablespoons unsalted European-style butter, divided
– 2 tablespoons extra virgin olive oil
– 1 teaspoon Diamond Crystal kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup chives, finely minced
Instructions
1. Preheat your oven to 400°F and place the unpeeled garlic cloves on a small baking sheet.
2. Roast the garlic for 25 minutes until the cloves are soft and golden brown, then squeeze the roasted garlic from their skins into a small bowl.
3. Place the quartered potatoes in a large pot and cover with cold water by 2 inches, adding 1 teaspoon of kosher salt to the water.
4. Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for 18-20 minutes until fork-tender.
5. Drain the potatoes thoroughly and return them to the warm pot over low heat for 1 minute to evaporate excess moisture.
6. Pass the hot potatoes through a ricer or food mill into a large mixing bowl.
7. Fold in the roasted garlic paste, warmed heavy cream, and 3 tablespoons of butter until fully incorporated and smooth.
8. Season the ribeye steaks generously on both sides with kosher salt and freshly cracked black pepper.
9. Heat a cast-iron skillet over medium-high heat until smoking hot, then add the olive oil.
10. Sear the steaks for 4 minutes on the first side until a deep brown crust forms.
11. Flip the steaks and cook for another 3 minutes on the second side.
12. Add the remaining tablespoon of butter to the skillet and baste the steaks continuously for 1 minute.
13. Insert an instant-read thermometer into the thickest part of the steak and remove from heat when it registers 125°F for medium-rare.
14. Transfer the steaks to a cutting board and let rest for 8 minutes to allow juices to redistribute.
15. Stir the minced chives into the roasted garlic mash and adjust seasoning if necessary.
16. Slice the rested steaks against the grain into 1/2-inch thick pieces.
The creamy roasted garlic mash provides a velvety contrast to the perfectly seared, juicy ribeye, with the chives adding a fresh, onion-like brightness. Serve this elegant dish family-style on a warm platter, allowing the rich beef juices to mingle with the potatoes for an elevated comfort food experience.
Ribeye Cap Steak with Herb Butter
Let’s master a steakhouse favorite that transforms an already exceptional cut into something truly extraordinary. Learning to prepare ribeye cap steak with herb butter will give you restaurant-quality results at home, with that perfect balance of rich marbling and tender texture. Follow these precise steps to achieve steak perfection every time.
Ingredients
– 1 (12-ounce) ribeye cap steak, 1½ inches thick
– 2 tablespoons extra virgin olive oil
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black peppercorns
– 4 tablespoons European-style unsalted butter, softened
– 1 tablespoon fresh thyme leaves, finely minced
– 2 teaspoons fresh rosemary, finely chopped
– 1 small garlic clove, microplaned
– ¼ teaspoon Maldon sea salt flakes
Instructions
1. Remove the ribeye cap steak from refrigeration and place it on a wire rack set over a baking sheet.
2. Pat the steak completely dry using paper towels to ensure proper searing.
3. Rub the steak evenly with extra virgin olive oil on all surfaces.
4. Season both sides generously with Diamond Crystal kosher salt and freshly cracked black peppercorns.
5. Let the steak rest at room temperature for 45 minutes to ensure even cooking.
6. Combine softened European-style unsalted butter, minced fresh thyme, chopped fresh rosemary, microplaned garlic, and Maldon sea salt flakes in a small bowl.
7. Form the herb butter into a log shape using parchment paper and chill for 20 minutes.
8. Preheat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot.
9. Place the steak in the dry skillet and press down gently with a spatula for maximum contact.
10. Sear the first side for 3 minutes without moving to develop a deep crust.
11. Flip the steak using tongs and sear the second side for 3 minutes.
12. Hold the steak vertically with tongs and sear the fat cap for 1 minute to render.
13. Reduce heat to medium and add 2 tablespoons of the chilled herb butter to the skillet.
14. Baste the steak continuously with the melted herb butter for 2 minutes using a spoon.
15. Insert an instant-read thermometer into the thickest part of the steak.
16. Remove the steak from the skillet when the internal temperature reaches 125°F for medium-rare.
17. Transfer the steak to a clean wire rack and let it rest for 8 minutes.
18. Slice the steak against the grain into ½-inch thick pieces.
19. Top each slice with a pat of the remaining chilled herb butter.
Marbled perfection meets herbaceous richness in every bite, with the rendered fat cap creating an irresistible crispy texture against the tender interior. The compound butter melts into the steak’s natural juices, creating a luxurious sauce that needs no accompaniment. For an elevated presentation, serve over creamy polenta or alongside roasted bone marrow to amplify the beefy flavors.
Spicy Korean BBQ Ribeye
Ready to elevate your grilling game with a dish that balances fiery heat and savory richness? Spicy Korean BBQ Ribeye transforms a classic cut into an unforgettable culinary experience through careful marination and precise cooking techniques. This methodical approach ensures even beginners can achieve restaurant-quality results at home.
Ingredients
– 1.5 pounds prime ribeye steak, 1.5 inches thick
– 1/3 cup gochujang (Korean red pepper paste)
– 1/4 cup low-sodium tamari
– 2 tablespoons toasted sesame oil
– 2 tablespoons raw honey
– 4 garlic cloves, microplaned
– 1 tablespoon freshly grated ginger
– 1 tablespoon rice vinegar
– 1 teaspoon gochugaru (Korean red pepper flakes)
– 2 tablespoons grapeseed oil
– 2 thinly sliced scallions for garnish
– 1 tablespoon toasted sesame seeds
Instructions
1. Pat the prime ribeye steak completely dry with paper towels to ensure proper searing.
2. Whisk together gochujang, low-sodium tamari, toasted sesame oil, raw honey, microplaned garlic cloves, freshly grated ginger, rice vinegar, and gochugaru in a medium bowl until fully emulsified.
3. Place the dried ribeye in a shallow dish and coat thoroughly with the marinade, massaging it into all surfaces.
4. Cover the marinating steak and refrigerate for exactly 4 hours to allow flavors to penetrate without breaking down the meat’s texture.
5. Remove the steak from refrigeration 30 minutes before cooking to reach room temperature for even cooking.
6. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
7. Add grapeseed oil to the hot skillet and swirl to coat the surface evenly.
8. Place the marinated ribeye in the skillet and sear undisturbed for 4 minutes to develop a deep caramelized crust.
9. Flip the steak using tongs and sear the opposite side for another 4 minutes.
10. Reduce heat to medium and continue cooking, flipping every 2 minutes, until the internal temperature reaches 130°F on an instant-read thermometer for medium-rare.
11. Transfer the cooked ribeye to a cutting board and let rest for 8 minutes to allow juices to redistribute.
12. Slice the rested steak against the grain into 1/2-inch thick pieces.
13. Arrange the sliced ribeye on a serving platter and garnish with thinly sliced scallions and toasted sesame seeds.
You’ll notice the ribeye boasts a beautifully charred exterior that gives way to a juicy, pink interior with perfect marbling. The complex layers of spicy, sweet, and umami flavors make this dish exceptional when served over steamed jasmine rice with quick-pickled vegetables for contrast.
Summary
Mastering the perfect ribeye just got easier with these 18 mouthwatering recipes! Whether you’re a grilling novice or a seasoned pro, there’s something here to fire up your next cookout. We’d love to hear which recipe becomes your go-to—drop a comment below with your favorite, and don’t forget to share this roundup with fellow grill lovers on Pinterest. Happy grilling!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
