How to Cook Ribeye Steak

There are few steaks as well-known as a ribeye. This flavorful cut is one of the most common to find at your favorite steakhouse. It stands out on its own with a complementary side dish, like baked tomato or grilled asparagus, thanks to its unmatched texture and unforgettable taste.

Cooking an Angus ribeye steak is actually a relatively straightforward process, too. This cut arguably works best on the grill, as the smoky flavor lends well to the robust steak taste of ribeye. However, you can also sear it in a pan, toss it in the oven, or sous vide it to your desired doneness. 

In this guide, learn what a ribeye is and how to cook and season it like a pro.

What is Ribeye Steak?

Ribeye steak, also known as a rib steak, ribeye, beauty steak, or Delmonico steak, is a tender and flavorful cut that’s prized as the epitome of what a steak should look and taste like. It’s juicy, has an excellent texture, and is pretty versatile in the kitchen. 

Ribeye is famous for its marbling, or the fat that runs through it. When the fat renders, or cooks out, from the heat, it disperses its flavor through the meat and keeps the steak tender. You’ll see marbling when you pick up a piece of ribeye and find the detailed white lines running throughout. 

The ribeye comes from the rib primal section of a cow between the shoulder and loin. This section is where you’ll find the most tender sections of ribs because the area isn’t overly exercised. Butchers typically cut the section from the animal from the 6th to 12th ribs before cutting each rib into individual ribeye steaks. 

What Cut of Beef is Ribeye?

The ribeye comes from the rib primal section of a cow between the shoulder and loin. This section is where you’ll find the most tender sections of ribs because the area isn’t overly exercised. Butchers typically cut the section from the animal from the 6th to 12th ribs before cutting each rib into individual ribeye steaks. 

Bone-In or Boneless Ribeye?

Whether you go bone-in or boneless, you’re still getting that signature marbling and bold flavor ribeye is known for. The main difference comes down to presentation and cooking style. Bone-in ribeyes tend to cook a little slower and more evenly, thanks to the bone’s ability to insulate the meat. They can also look a little more stylish on a plate, if that’s what you’re after. Boneless ribeyes, on the other hand, are easier to handle and cook a bit faster, which can make them a better choice for quick weeknight meals. Whichever you choose, you’re in for a rich, juicy steak with unbeatable texture.

Tips for Cooking the Perfect Ribeye

Ribeye is a forgiving cut, but a few extra steps can take it from great to unforgettable. Here’s how to set yourself up for steakhouse-quality results at home, no matter your cooking method:

• Let your ribeye come to room temperature for 30-45 minutes before cooking to ensure even heat distribution.
• Preheat your grill, oven, or skillet thoroughly before adding the steak to get that golden crust.
• Flip your steak just once, as constant flipping can prevent the crust from forming properly.
• Add a spoonful of butter during the final minute or two of cooking to boost richness and moisture.
• Don’t skip the resting period; tent your ribeye with foil and let it sit for 5-10 minutes to let juices redistribute.
• Always slice against the grain for maximum tenderness when serving a boneless ribeye steak.

Best Way to Season Ribeye Steak

Like most steaks, ribeye works best with a generous sprinkle of salt on all sides. The best way to create a brine to get a good sear on your steak is to salt it before resting at room temperature for about 45 minutes. The salt naturally pulls juices from the steak to make a brine that crisps up and keeps the steak juicy during the searing process.

Aside from salt, many ribeye eaters add black pepper to their steaks. Other spices that work well with ribeye include steak seasoning, thyme, rosemary, and paprika. Add any spices before cooking to enhance the crispiness of the steak.

Marinating Ribeye Steak

Steaks don’t always need a marinade, and ribeye stands out perfectly on its own. However, that doesn’t mean you can’t use one if you want to add a different flavor to your steak dish. Ribeyes take to garlic-focused and Asian-inspired marinades well, but feel free to explore your taste preferences. Find several marinade recipes in our Steak University database for inspiration.

Best Methods of Cooking Ribeye Steak

Ribeye steak is a popular beef option for the grill, but there are plenty of ways to cook and enjoy it. Try any of the following methods:

On The Grill

Grilling ribeye brings out its natural richness with a smoky finish that’s hard to beat, and you can fire up a charcoal or gas grill to get delicious results.

Charcoal Grill

1. Salt the steak generously on all sides and let it rest at room temperature for 45 minutes.
2. Light the charcoal and let it burn until the coals are covered in white ash, then spread them evenly across the bottom of the grill.
3. Sear the ribeye directly over the hot coals for 2-3 minutes per side.
4. Move the steak to indirect heat and cover the grill. Continue cooking for 5-10 minutes, depending on your preferred doneness.
5. Remove the steak and let it rest on a foil-tented plate for 5-10 minutes before slicing.

Gas Grill

1. Salt the steak on all sides and allow it to rest at room temperature for 45 minutes.
2. Preheat the gas grill to high heat (450-500 degrees) and brush the grates with oil.
3. Place the steak over direct heat and sear for 2-3 minutes per side.
4. Move the steak to an area of indirect heat and continue cooking for 3-7 minutes, checking the temperature as needed.
5. Rest the steak for 5-10 minutes under a foil tent before slicing and serving.

Grilling Ribeye Steak on Skewers

If you’d rather make ribeye kebabs than full steaks, you can cut the ribeye into cubes before seasoning it and letting it rest for 45 minutes. Preheat the grill to medium-high. Then, slide the steaks and your choice of veggies to the skewers, brush with olive oil, and season with salt and pepper.

Add the skewers to the grill, cooking for 1-2 minutes. Turn and cook for another 1-2 minutes. Continue this process until all sides of the steak and vegetables are browned and cooked through. Then, move the kebabs to a plate and tent with foil, resting for 5-10 minutes before serving. 

On the Stove

• Salt steaks generously on all sides and bring to room temperature for 45 minutes. 
• Heat a cast-iron skillet with one tablespoon of butter over medium-high heat.
• Season the ribeye with a little more salt and freshly ground black pepper.
• Place the steak on the skillet, searing for 2-3 minutes until golden brown. Add another tablespoon of butter to the pan.
• Use tongs to flip the steak to the other side to sear for another 2-3 minutes. Spoon butter over the steak to keep it moist.
• Check the temperature with a digital thermometer. If the steak needs a little more time to cook, turn the heat to low and cook for another 1-2 minutes until the desired doneness is reached.

In the Oven

• Salt the steak on all sides. Then, leave at room temperature for 45 minutes.
• Preheat the oven to 400 degrees and a cast-iron skillet over medium-high heat with one tablespoon of olive oil.
• Season steak with more salt, if desired, and black pepper.
• Sear the steak for 1-2 minutes on one side; flip with tongs and sear for 1-2 minutes on the other side.
• Place the skillet in the oven and cook for another 5-8 minutes until a digital meat thermometer reaches the right temperature for your desired doneness (120-125 for medium-rare).
• Rest steaks on a plate tented with foil at room temperature for 5-10 minutes.

Specialty Methods

Try out these methods when you’re looking for a whole new way to enjoy ribeye steak.

Reverse Sear

• Season the steak with salt on all sides and rest on a plate at room temperature for 45 minutes. 
• Preheat the oven to 225 degrees.
• Season steak as desired and place on a baking tray. Bake in the oven for 45 minutes to one hour or until a digital meat thermometer reads your desired doneness temperature (pull at 110-115 degrees for medium-rare, as you’ll still be cooking it more during the searing process).
• Heat one tablespoon of butter in a cast-iron skillet over medium-high heat. Sear the steak on one side for 1-2 minutes. Flip with tongs and sear the other side for 1-2 minutes.
• Move the steak to a plate tented with foil to rest for 5-10 minutes. Enjoy!

Sous Vide

• Season steaks generously with salt. Let it sit at room temperature for 45 minutes before cooking to create a brine.
• Set your precision cooker to 120-125 degrees for medium-rare (or adjust accordingly to get your desired level of doneness).
• Add herbs, like thyme and rosemary, to the sous vide bag with the steak, if desired. Vacuum seal the bag. Add the bag to the water. A medium-rare ribeye steak will cook for about four hours.
• Preheat a skillet with one tablespoon of butter over medium-high heat.
• Remove the steak from the bag and place it in the skillet. Sear for 1-2 minutes on one side; flip and do the same to the other side.
• Rest on a foil-tented plate for 5-10 minutes before serving.

Smoked

1. Season the ribeye with salt on all sides and let it rest at room temperature for 45 minutes.
2. Preheat your smoker to 225 degrees using your preferred wood chips (oak or hickory work well with ribeye).
3. Place the steak directly on the smoker grates and close the lid. Smoke for about 45 minutes to 1 hour, or until it reaches an internal temperature of 120-125 degrees for medium-rare.
4. Transfer the steak to a hot grill or skillet and sear for 1-2 minutes per side to finish.
5. Rest the steak for 5-10 minutes under foil before slicing and serving.

Air Fryer

1. Salt the steak generously on all sides and let it come to room temperature for 45 minutes.
2. Preheat the air fryer to 400 degrees for about 5 minutes.
3. Lightly brush both sides of the steak with olive oil and season with pepper or other desired spices.
4. Place the steak in the air fryer basket and cook for 10-14 minutes, flipping halfway through.
5. Remove the steak when it reaches your desired internal temperature, then rest for 5-10 minutes under a foil tent before slicing.

Seasoning Ribeye Steak

Like most steaks, ribeye works best with a generous sprinkle of salt on all sides. The best way to create a brine to get a good sear on your steak is to salt before resting at room temperature for about 45 minutes. The salt naturally pulls juices from the steak to make a brine that crisps up and keeps the steak juicy during the searing process.

Aside from salt, many ribeye eaters add black pepper to their steaks. Other spices that work well with ribeye include steak seasoning, thyme, rosemary, and paprika. Add any spices before cooking to enhance the crispiness of the steak.

Marinating Ribeye Steak

Steaks don’t always need a marinade, and ribeye is one that stands out perfectly on its own. However, that doesn’t mean you can’t use one if you want to add a different flavor to your steak dish. Ribeyes take to garlic-focused and Asian-inspired marinades well but feel free to explore your taste preferences. Find several marinade recipes in our Steak University database for inspiration.

Perfect Grilled Ribeye Steak Recipe

Ingredients

• 2 ribeye steaks
• kosher salt, to taste
• 2 tbsp olive oil
• 1 tbsp freshly ground black pepper

Instructions

1. Remove the steak from the refrigerator. Season generously with salt on each side. Let rest at room temperature for 45 minutes.
2. Brush 1 tbsp olive oil on grill grates. Preheat grill to medium-high heat.
3. Brush 1 tbsp olive oil on the steaks and season with salt and pepper, if desired.
4. Place the steaks on the grill and sear for 2-3 minutes on each side.
5. Flip the steaks to the other side and sear for another 2-3 minutes.
6. Check the temperature of each steak with a digital meat thermometer. If they need more time to cook, move them to an area of the grill with indirect heat for another 2-5 minutes, depending on your desired level of doneness.
7. Remove steaks from the grill and rest at room temperature on a plate tented with foil for 5-10 minutes before serving.

Measuring Doneness for Ribeye Steak

Ribeye is a thicker steak than others, so its cooking time might be a little longer than, say, a flat iron steak. Ribeye cooking times can vary with different cooking methods, too. Here’s what to expect from each of the methods we used above:

• On the grill: Cooking ribeye on the grill can take up to about 20 minutes, depending on your desired level of doneness and the type of grill. Charcoal grills usually take a bit longer.
• In the oven: Ribeye takes about 5-8 minutes in the oven after searing it in a pan. If it’s going straight into the oven, it may need up to 20 minutes.
• In a pan: This is the quickest way to cook ribeye steak; it’s usually seared and cooked to your level of doneness in less than 10 minutes.
• Sous vide: A medium-rare ribeye takes about four hours to cook sous-vide style. For more doneness, you might need another hour.
• Smoked: Smoked ribeye generally takes around one hour to cook, although thicker steaks might need closer to 1 ½ hours. 
• Reverse sear: Expect this method to take around 45 minutes to an hour, plus resting time.  
• Air fryer: Cooking ribeye in an air fryer is relatively quick, usually going from uncooked to plate in about 20 minutes.  

Use a digital meat thermometer to check the ribeye for the most accurate temperature. One poke through the thickest part of the meat should tell you if your ribeye is ready to take off the heat. For medium-rare, pull your steaks from the heat when they reach 120-125 degrees (they’ll cook more as they rest). Adjust that temperature by +/- 5 degrees for each level of doneness. For example, remove a steak when it reaches 135-140 degrees for medium. 

Your Guide to Cooking Ribeye Steak

Ribeye is one of the world’s favorite steak cuts because of its taste and texture. And, it’s relatively simple to cook with your chosen method, like grilling or pan-searing. If you’d like to try some of the best ribeye cuts that your money can buy, check out the ribeye selection at Chicago Steak Company.