ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

How To Cook A Rib Eye Steak

Updated on November 13, 2015
The Best Cut of Meat: Rib-Eye Steak
The Best Cut of Meat: Rib-Eye Steak

The Juiciest Rib Eye Steak Every Time!

The rib eye steak is arguably the juiciest, best tasting cut of beef. And it also one of the most expensive. Make the most of your investment with this straightforward method to preparing a perfectly cooked rib eye steak -- indoors.

Grilling is great, but there are times when firing up the outdoor grill just isn't feasible or convenient. But just because you can't grill outdoors doesn't mean that you can't cook a great tasting steak. With the right technique, a rib eye steak cooked in a pan will have a nicely seared crust with a pink and juicy center. So pick up a quality cut of meat and head into the kitchen.

There are lots cookbook instructions and online articles outlining the basic technique for cooking a great tasting rib eye steak indoors: heat up a skillet, drop the steak into the pan to sear in the juices before finishing in the oven. What separates this recipe from all of the others is the finishing step.

Photo by the Author

How To Cook A Rib Eye Steak

  • Prep time: 5 min
  • Cook time: 10 min
  • Ready in: 15 min
  • Yields: 1


  • 1 1/2 inch thick Rib Eye Steak
  • Sea Salt
  • Freshly Cracked Pepper
  • Canola Oil
  • Butter
5 stars from 1 rating of The Ingredients

The Preparation

About an hour before beginning to cook, remove the rib eye steak from the frig and let it warm up to room temperature. Keep the streak wrapped in the butcher's paper, and place it on a tray. A steak warmed up to room temperature will cook more evenly than trying to cook a cold steak directly from the refrigerator.

Rub on a little vegetable oil on both sides of the steak, and then season the rib eye with sea salt and freshly cracked pepper. Use canola oil rather than olive oil; the high heat can cause the olive oil to smoke.

On the stovetop, preheat a well seasoned cast iron skillet or heavy copper / stainless steel, ovenproof pan. To get that nice sear on the outside of the steak, make sure the pan is hot. Also, pre-heat your oven to 450 degrees.

The Equipment

  • Oven-proof Pan or Cast Iron Skillet
  • Tongs
  • Oven Mitt
  • Aluminum Foil

The Right Pan for the Job

Every cook needs at least one heavy-duty pan that works double-duty from the sear on the stove top into the heat of the oven. This copper pan features a thick copper exterior to heat up quickly and evenly, with a non-reactive stainless steel lining. The oven-proof handle is reinforced with rivets, making this the perfect workhorse for the kitchen -- and for cooking the perfect Rib Eye steak.

Cast-Iron Grill Pan

Lodge Signature SS12GR Grill Pan, Black, 12-inch
Lodge Signature SS12GR Grill Pan, Black, 12-inch

If you like grill marks on your steak, consider an oven-proof grill pan. This pan goes from the cooktop to the oven.


The Technique

Drop the steak right into the middle of the hot skillet. If your rib eye is thick (about 1 ") let it sear for two minutes. If your steak is a thinner cut (less than 1"), let the steak sear for only about 90 seconds.

You might need to adjust the sear time based upon your cook top and the pan that you use. The goal is to get a nice golden brown sear on the surface of the steak, but do not let the rib eye burn. On my glass top electric range turned up to medium-high heat and using a heavy professional grade copper pan, it takes just about two minutes to reach the sear point on a thick cut Rib Eye steak.

After dropping the rib eye into the pan, not move the steak around. Just let it sit there and sear in the skillet, sealing in the juices. After two minutes, use a set of tongs to flip the steak over to sear the other side. A tasty crust will form after searing nicely on each side for a couple of minutes, but a thick rib eye steak will not be cooked all of the through yet.

Using an oven mitt to protect your hand from the hot handle, remove the skillet from the stovetop and place it into the center of the heated oven. Let the steak cook for one to two minutes, and then flip the steak over and cook on the other side for another one to two minutes. (Again, the exact time depends on your oven and the thickness of the cut of your rib eye. With my oven, just about 90 seconds on each side delivers a perfectly cooked, medium-rare rib eye steak).

Use Tongs to Turn the Steak

Never use a fork to turn a steak. The tines of the fork will pierce the meat, allowing all of those tasty juices to run out of the steak and into the pan.

The Big Finish

Let the Rib Eye Rest

Retrieve the skillet from the oven (don't forget to use the oven mitt), and transfer the steak to a plate. While the pan is still piping hot, add a tablespoon or two of butter to the pan. Stir the butter around in the hot pan, loosening any of the little brown bits from the bottom of the pan. The butter may foam up and will start to brown quickly, so work fast and keep the butter moving.

Pour the buttery sauce over the top of the steak, and cover it with a tent of aluminum foil.

Let the Rib Eye rest for at least five minutes before serving. The resting step is critical: cut into the steak too quickly, and the tasty juices will run out of the steak and on to the plate, leaving a dry hunk of meat. Resting the Rib Eye before serving allows the steak to re-absorb all of those flavorful juices. Enjoy!

How Do You Like Your Steak Cooked?

See results

Your Rib Eye Steak Is Cooked Perfectly When:

Rare: Very red, cool center

Medium Rare: Red, warm center

Medium: Pink, hot centerMed

Medium Well: Hint of pink, hot center

Well Done: No pink, hot center

Grilling a Ribeye Steak on Cast-Iron

How to Cook Steak: The Steak Lover's Cook Book

How Do You Cook Your Rib Eye Steak?

    0 of 8192 characters used
    Post Comment

    • iwrite100 profile image

      Maribel Forayo 4 years ago from Philippines


    • Bonfire Designs profile image

      Bonfire Designs 4 years ago

      Oh baby, now this is real food! Never use a fork to turn the steak - time to buy some tongs I'm on it!

    • AstroGremlin profile image

      AstroGremlin 4 years ago

      I deglaze the pan with a little red wine to make a delicious purple sauce. Takes only seconds.

    • profile image

      anonymous 4 years ago

      Thanks a great recipe.

    • profile image

      pawpaw911 5 years ago

      I've never cooked one that way, but I'll have to give it a try once it gets to cold to grill. Thanks.

    • profile image

      kmach1 5 years ago

      I always wondered how to make a steak this way. Last time I tried...yeah haha. great work. Please check out my lenses if you have a moment, I'm pretty new around here. :-)

    • OrganicMom247 profile image

      OrganicMom247 5 years ago

      I am craving for a steak now.

    • alex89 lm profile image

      alex89 lm 5 years ago

      ok, this is the third food lens of yours that I've visited, and now I'm hungry. Also, I love steak. Medium-rare to rare, with pepper sauce and fries.

    • profile image

      anonymous 5 years ago

      Its just been too long since I've had a rib eye steak, talk about tender and delicious!

    • gatornic15 profile image

      gatornic15 5 years ago

      I have never cooked rib eyes this way...I will have to give it a try.

    • profile image

      anonymous 5 years ago

      A great recipe. Thanks

    • FantasticVoyages profile image

      Fantastic Voyages 5 years ago from Texas

      Mmmm.... love rib eyes! I normally cook mine on a BBQ grill over charcoal, but this sounds great! I'll have to try it. Thanks!

    • WindyWintersHubs profile image

      WindyWintersHubs 5 years ago from Vancouver Island, BC

      Rib eye steak is also our favorite. Will have to try the cast iron method on the BBQ grill. We have our BBQ on the back patio (that has a roof) but haven't had a steak yet this year! Sun's out so maybe this weekend.

    • canoz profile image

      Heather Bradford 5 years ago from Canada

      YUM! Luckily, living in Australia, the BBQ is a staple of many evening meal. Quick and easy clean. I use my cast iron frying pan on gas most days so this is a great way to cook and I look forward to trying your technique using it. Learnt some great pointers.

    • TheLastResort LM profile image

      TheLastResort LM 5 years ago

      I tried making a pot roast yesterday and the result was quite chewy, so I'm going to pay more attention to the details next time - surely I will try this recipe, it sounds simple enough that I won't mess it up :)

    • profile image

      anonymous 5 years ago

      Sounds simple and delightful! Gonna try one soon!

    • chrisstapper profile image

      chrisstapper 5 years ago

      Sounds good!