Perfect Ribeye Steak Recipe – Juicy, Tender, and Packed with Flavor

There are some meals that make you feel like you’ve truly treated yourself—and a perfectly cooked ribeye steak is right at the top of that list. It’s the kind of dish that turns an ordinary evening into something special, whether you’re cooking for yourself, a loved one, or hosting friends.

I’ve made my fair share of steaks over the years, but this simple method is the one I keep coming back to. No fancy tricks, just good ingredients, the right heat, and a little patience. Every bite is juicy, tender, and bursting with buttery, garlicky goodness.

If you’ve been nervous about cooking steak at home, this recipe will change everything.

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Why You’ll Love This Ribeye Recipe

• Restaurant-quality results – Without the restaurant price tag.

• Simple ingredients – Sea salt, pepper, butter, garlic, thyme—done.

• Foolproof method – Step-by-step for perfect doneness every time.

• Customizable – Adjust seasonings, herbs, and doneness to your taste.

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The Flavor

The ribeye is already a richly marbled cut, which means flavor is built right in. Searing it in a hot pan creates that crave-worthy crust, while basting with butter, thyme, and garlic gives it a luxurious, aromatic finish. The result is a steak that’s savory, juicy, and melt-in-your-mouth tender.

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Benefits of This Recipe

• Ready in under 15 minutes of cooking time.

• No grill needed—just a stovetop pan.

• Works for one steak or a crowd.

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Ingredients

• 1 ribeye steak

• Sea salt flakes

• Freshly ground black pepper

• 50g unsalted butter

• 2 sprigs fresh thyme

• 1 garlic clove, crushed (skin on)

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Tools You’ll Need

• Heavy-bottomed frying pan or cast-iron skillet

• Tongs

• Instant-read meat thermometer (optional but recommended)

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Step-by-Step Instructions

Perfect Ribeye Steak Recipe – Juicy, Tender, and Packed with Flavor

 

Step-by-Step Instructions

1. Prepare the steak
Let the steak sit at room temperature for at least 30 minutes before cooking. This ensures even cooking.

2. Season generously
Sprinkle both sides with sea salt and freshly ground black pepper. Don’t be shy—seasoning is key.

3. Heat the pan
Place your skillet over medium-high heat. Make sure it’s hot before adding the steak.

4. Sear the steak
Cook each side for 2–3 minutes, depending on thickness and desired doneness:

• Rare: 50°C internal temperature

• Medium: 60°C

• Well done: 70°C

5. Add flavor
After flipping once, add butter, thyme, and garlic. Tilt the pan so butter pools, and spoon it over the steak for about 1 minute.

6. Rest the steak
Remove from the pan and let it rest for 5 minutes. This step keeps it juicy.

7. Serve and enjoy
Slice against the grain, adjust seasoning if needed, and serve hot with your favorite sides.

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What to Serve With It

• Garlic mashed potatoes

• Roasted asparagus or green beans

• A fresh garden salad

• Peppercorn sauce or chimichurri

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Tips for Steak Success

• Use a cast-iron skillet for the best sear.

• Don’t overcrowd the pan—cook steaks separately if needed.

• Resting is non-negotiable for tenderness.

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Storage Instructions

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm gently in a skillet with a touch of butter.

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FAQ

Can I cook this on the grill instead?
Yes—use the same timing and basting method over high heat.

What’s the best thickness for ribeye?
About 3 cm (1.25 inches) gives a good balance between crust and juiciness.

Do I need a thermometer?
It’s not required, but it guarantees perfect doneness.

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Final Thoughts

Cooking the perfect ribeye steak at home is easier than you think. With the right cut, a hot pan, and a little butter love, you can serve a steak that rivals any steakhouse. Once you master this method, you might just find yourself skipping restaurant steak nights entirely