Ingredients
2 ribeye steaks, about 1-inch thick
2 tablespoons olive oil or vegetable/canola oil
1 to 2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons butter or compound/herbed butter
Optional: garlic, fresh rosemary, thyme for basting
Instructions
1. Season the steaks with kosher salt 30 minutes before cooking, or up to 48 hours in advance for deeper flavor. Refrigerate if marinating overnight.
2. Remove steaks from the refrigerator 30-45 minutes before cooking to reach room temperature.
3. Rub both sides with oil and season with black pepper and additional spices if desired.
4. Preheat grill or skillet:
– Grilling: Heat grill to medium-high (375°F-500°F). Sear steaks 1-3 minutes per side, then move to lower heat to cook 5-7 minutes per side for desired doneness.
– Oven method: Preheat to 375-400°F. Sear steaks 2 minutes per side in a hot skillet, then roast in oven for 10-14 minutes until 5°F below target temperature.
5. Add butter, garlic, rosemary, and thyme in the last minutes of cooking, basting steaks with the melted butter.
6. Remove from heat, let rest for 5-10 minutes with a foil tent, then slice against the grain before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Choose ribeye steaks with even marbling for the best flavor and moisture.
⏲️ Allow steaks to reach room temperature before cooking for even doneness.
🍴 Slice against the grain to maintain tenderness in each bite.
- Prep Time: 5-20 minutes
- Salting Time: 30 minutes to 48 hours
- Cook Time: 10-15 minutes
- Category: Main Course
- Method: Grilling or Pan-Searing
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 steak
- Calories: 640-850
- Sugar: 0g
- Sodium: 200-1400mg
- Fat: 50-65g
- Saturated Fat: 20g
- Unsaturated Fat: 30-45g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45-70g
- Cholesterol: 160-240mg