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Perfect Dad’s Ribeye Steak Recipe 5 Easy Steps for Juicy Tender Crust

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A simple and quick ribeye steak recipe that delivers a juicy, tender interior with a perfectly crispy crust, ideal for any occasion from weeknight dinners to special celebrations.

Ingredients

Scale
  • 1 thick-cut ribeye steak (12–16 oz / 340–450 g), 1 to 1.5 inches thick
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder (optional)
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary or thyme
  • 1 tablespoon olive oil or high-heat cooking oil

Instructions

  1. Bring the ribeye to room temperature by letting it sit on the counter for 30-45 minutes.
  2. Pat the ribeye completely dry with paper towels. Season both sides evenly with coarse kosher salt, freshly ground black pepper, and garlic powder if using. Press the seasoning gently into the meat.
  3. Preheat a cast iron skillet over medium-high heat for about 5 minutes until very hot. Add olive oil and swirl to coat.
  4. Sear the ribeye steak for 3-4 minutes on each side without moving it to form a crust. During the last minute of searing, spoon melted butter and herbs over the steak.
  5. Check the internal temperature with a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
  6. Transfer the steak to a cutting board and tent loosely with foil. Rest for 5-10 minutes to let juices redistribute.
  7. Slice the steak against the grain and serve immediately, optionally sprinkling flaky sea salt on top.

Notes

Bring the steak to room temperature before cooking to ensure even cooking. Pat dry to get a crispy crust. Use a cast iron skillet for best searing results. Rest the steak after cooking to keep it juicy. For dairy-free, substitute butter with plant-based alternatives or extra oil. You can finish the steak in a 400°F oven for 5-7 minutes if skillet size is limited.

Nutrition

Keywords: ribeye steak, steak recipe, cast iron skillet steak, juicy steak, tender steak, easy steak recipe, dad’s ribeye steak

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