Guys, I honestly thought I didn’t like steak that much. BUT OH WAS I WRONG. This Ribeye Steak recipe is unreal! You will not believe how tender and juicy it is! Salting well ahead of time is the secret. Oh, and tons of garlic butter. I’ve got all the details for the best way to cook ribeye steak, grilled or on the stove top! Originally published January 3, 2022.

juicy grilled ribeye with garlic butter.
Table of Contents
  1. This is the best Ribeye Recipe
  2. This Ribeye just might change your life
  3. What is Ribeye Steak?
  4. What you’ll need for the best Rib Eye Steak
  5. How to cook Ribeye Steak
  6. How can I make my Ribeye juicy and tender?
  7. Rib Eye storage
  8. Rib Eye Steak FAQs
  9. What to serve with this Ribeye Steak Recipe
  10. Rib Eye Steak Recipe
  11. More recipes you will love!

This is the best Ribeye Recipe

Happy Wednesday! I just heard yesterday that nail salons are opening in California this week. Amazing news! Not that I’ve been so desperate to get my nails done, but I really was afraid that my favorite place would go out of business. I mean it’s been 3 months! How could any business survive that long?? Are most places where you are opening up? It’s about time!

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cook ribeye steak in a cast iron pan with garlic butter and rosemary.

We are even heading to the lake tomorrow, the kids are super excited. It will be so nice to get out of the house! We’ve all been cooped up for way too long. Bring on the sunshine and junk food. (Oh, are lake days not synonymous with eating an entire bag of Cheetos for you? You will probably live longer than me.)

grilled ribeye steak sliced in a pan with garlic butter and fresh herbs.

Quarantine brought out all these weird traits for me. Like take shopping. I already didn’t like shopping. Any kind: grocery shopping, clothes shopping, you name it. And the shut down gave me this magical excuse to never go beyond the bare minimum of getting food.

grilled ribeye steak sliced on a cutting board with garlic butter.

Now I have to face the fact that we are down to one roll of toilet paper and all my kids are wearing high waters because they need bigger clothes and I’ve been too lazy to shop online. (Speaking of TP by the way, I felt so lucky that we bought a giant package of it right before the shut down. We had plenty and I never dealt with crazy lines or anything. I had zero toilet paper stress. I kind of feel like I missed out on a quarantine rite-of-passage.)

This Ribeye just might change your life

Now that it’s full on summer time, that means it’s grilling time! Just in time for Father’s Day this weekend. Every dad loves a good steak right??

ribeye steak on a cutting board with a spoon of garlic butter.

I’ve always been a little ho-hum about steak in general. I usually don’t pick it at a restaurant, and when I make it at home it usually comes out tough. Turns out I was just making it wrong, surprise surprise! I wanted to master making a killer ribeye steak, so I did a bunch of research and came up with my favorite way to do it! The secrets are to salt your steak well ahead of time, let it dry out uncovered in the fridge to get an amazing sear, cook it in a screaming hot cast iron pan, and to douse your steak in copious amounts of garlic butter. Copious, I say!

If you are a steak fan, you might have thought that steak couldn’t get better than steak. But that was before you added butter. Trust me. It’s a game changer!

What is Ribeye Steak?

Ribeye steaks are cut from the upper rib cage area. This section is lightly worked and has lots of fat marbling, which makes it perfect for super hot and fast cooking, which is what we are doing today.

raw ribeye steak on a white plate.

(Note: this photo was taken about 5 hours AFTER I salted it. It’s completely absorbed into the steak. More about salting below!)

Look at all that beautiful marbling! There are 3 grades of meat that you will see in most stores: USDA Prime (the best), Choice (middle), or Select (you really oughta marinate and slow cook that sucker.)

Not every place is going to label their steaks with Prime, Choice, or Select. But if you are at a high end grocery store they will probably only be selling nicer steaks anyway. You can always ask the butcher, too.

pan fried sliced ribeye steak.

What you’ll need for the best Rib Eye Steak

While you’re at the store, make sure to grab the following. (Quantities given in recipe below)

Ribeye Steak

  • 1 pound ribeye steak, well marbled. See above for how to select the best rib eye steak.
  • Kosher salt. Table salt can be substituted, but use less. For this recipe, you want about 1 and ½ teaspoons table salt.
  • Vegetable or canola oil

Ribeye Steak Butter Sauce

  • Salted butter. Use whatever butter you have on hand, salted or unsalted. You’ll be salting to taste anyway.
  • Garlic powder
  • Black pepper
  • Fresh thyme.* Or dried thyme.
  • Fresh rosemary.* Or dried rosemary.
  • 2 cloves garlic.* Or garlic powder.
  • Fresh thyme.* Or dried thyme.

*Fresh herbs are a luxury, but then again, you did shell out the cash for the ribeye!

How do I choose a Ribeye Steak?

The most important thing to look for is lots of white marbling, which are veins of fat throughout the red meat. Fat=flavor! Those white veins of fat will melt into your steak as it cooks, making your steak ultra tender and juicy.

Ribeye is expensive. If you’re spending this much money on a cut of meat, you don’t want to mess it up. It’s not hard, you just need to follow instructions and for heaven’s sake get a meat thermometer!

How to cook Ribeye Steak

On the grill

I think the best way to cook a ribeye steak is in a cast iron pan on the grill. (This is how I make hamburgers too. It’s life changing.) Remember how fat=flavor? If you grill on a rack, some of that beautiful flavor just melts into your grill, and is lost and gone forever. A pan means you get to keep it all. When you cook meat this hot and fast, it’s going to smoke like crazy, and doing it outside means your smoke alarm won’t go off!

salted steak on a plate in the fridge.

First start about 24 hours in advance by salting the heck out of your steak. (You can do as little as 4 hours too). I use about 1 teaspoon kosher salt per side of steak. First the salt draws moisture out of the steak, but then it absorbs it all back in, taking the salt with it and incorporating flavor throughout the entire steak. Put it in your fridge uncovered. I know this feels weird. But this gives the salt a chance to work it’s magic and dries out the steak so that you get a really fantastic sear on the grill.

boneless ribeye steak searing in a pan on the grill.

Just look at that gorgeous brown! Yum.

garlic butter in a bowl and cooking a ribeye steak on the grill.

After you have seared both sides, turn the heat down to low. Now it’s time for some garlic butter. This stuff is magical. It browns the minute it hits the pan. Use a spoon to drizzle butter from the pan over the top of the steak to get all that flavor incorporated.

Keep dousing it and cooking on low until your steak reaches the temperature you like (scroll down for a cooking time chart). Get a decent meat thermometer!

pan fried ribeye steak basted with garlic butter.

Doesn’t it look amazing?? It only takes about 10 minutes. Don’t forget your hot pads! Aren’t you glad to be doing this outside and not in your house? Remember to take it off the heat 5 degrees below the doneness level you want. It will keep cooking off heat.

I know putting cast iron on the grill is kind of an untraditional method and you might not have a skillet. I’ve provided instructions in the recipe for how to do it on the grill rack if you don’t have a cast iron pan.

If you want to cook it on the grill rack, the method is basically the same. Super high heat sear, flip and sear again, turn the heat down and finish on low, then top with garlic butter off the grill. See recipe for details!

Cooking Steak on the Stove

Full disclosure: You WILL set off your smoke alarm and possibly your neighbor’s smoke alarm if you make this recipe inside your house. IT’S WORTH IT. I’m telling you.

how to cook ribeye steak in a cast iron skillet.

First up: get yourself a decent cast iron pan. Can you make this steak in a regular pan on the stovetop? Yes, if it is a really heavy pan. Do not use your dinky no-name $10 pan that you got for your first apartment 15 years ago. It just can’t handle this kind of heat! You need something heavy. And no teflon if you can avoid it. Cast iron is preferred because it gives you the best sear of your life.

ribeye steak recipe sliced with garlic butter.

It is exactly the same as cooking this in a pan on the grill: sear both sides of the meat on super high heat, then turn the heat to low and douse the whole thing repeatedly with garlic butter. It’s quick and easy! Just have a towel ready to wave next to your smoke alarm! This is why I like to do it outside on the grill! All the flavor of pan fried ribeye, none of the smoke and mess.

How long do you cook a 1 inch thick Rib Eye*?

Grill 9-12 minutes for a 1-inch ribeye steak, and 12-15 minutes for a 1½ inch steak. CAUTION! That’s the total grilling time! That’s only 4-6 minutes per side! I don’t grill steaks according to time, I recommend cooking them to temperature. See recipe below. Cover the steaks lightly with foil and rest them 5 minutes before serving. Not into medium rare? Here are temperature ideas:

Your Preference
Remove from Grill
at this Temperature
Final Cooked
Temperature
Rare130 to 135°F135 to 140°F
Medium Rare140°F145°F
Medium155°F160°F
Well Done165°F170°F

If the steak is thicker than 1 ½ inches, you may need to increase the cook time even more. Sear the meat very well and then move over indirect heat to finish cooking until it reaches the temperature you want.

*Okay, did any of you grammar ninjas catch it? Rib Eye instead of ribeye? This post uses both throughout. There’s some controversy on accepted spelling and not only that, in Australia and New Zealand, the cut is known as Scotch fillet. Who knew?

grilled ribeye steak with garlic butter and herbs.

How can I make my Ribeye juicy and tender?

Let me stop you right there. YOU BOUGHT A RIBEYE STEAK. That’s how you made your steak juicy and tender. Please don’t “tenderize” it, hit it, or otherwise defame it in any way. Your job here isn’t to make a tough steak tender. Your job is to preserve the quality of an excellently-marbled, flavorful meat. That comes down to:

  • Salt. Salt first draws out the moisture, but then absorbs it back into the meat and tenderizes and flavors the entire steak, not just the outside. If you’re using table salt rather than kosher salt, cut the salt to 1 ½ teaspoons. 
  • Searing. Place the salted steak on a plate and put it in your fridge uncovered. Yes, uncovered. This allows the steak to dry out and give you an incredible sear when you cook it.
  • Temperature. 30 minutes before cooking: Get your salted steak out\of the fridge and set it on the counter for at least 30 minutes. Don’t cook a cold steak, it will be overdone on the edges and undone in the middle.
  • Don’t overcook steak. Did I mention buying a meat thermometer? I DID.

Rib Eye storage

Ok. Let’s get real. You CAN store a cooked ribeye in the fridge for 3-5 days and it’ll be safe to eat. But it’s also safe to eat oysters and I’m not doing that. Ribeye is best right off the grill (or the stove). If you microwave it the next day, you’re going to RUIN it. The textures and flavors will not be the same, and you’ll take it from the medium rare it should be to a medium well or *gasp* well done. I recommend only making up the amount that you’re going to eat immediately. If you do end up having extra, you should actually put it in the oven to reheat it. You’ll want to heat your oven to 250 degrees and leave the steak in only long enough to warm it up – about 20 minutes.

Rib Eye Steak FAQs

Should you marinate Rib Eye Steak?

I’m going to give it to you straight. No, do not marinate ribeye. Listen, maybe you have a marinade and it’s your favorite and you want to use it or maybe marry it after quarantine’s over and that’s nice. Buy a less expensive cut and have at it! But today, you bought a ribeye, bro! (Or “bruh,” if you’re under the age of 25). A ribeye! Salt is really all you need.

Is a ribeye steak a good cut?

Everyone has their own idea of a “good cut.” It depends on what you like in a steak. Me, I like a nice tender steak with plenty of marbling for melt-in-your-mouth bites of deliciousness. That means I’m going to pick a ribeye whenever I want to serve a steak as a steak (as opposed to, say, sliced up for carne asada). It’s basically an individual prime rib. 

What is rib steak vs ribeye?

Rib steak and ribeye are the same thing in the United States (other countries have other names for this cut). If you’ve ever heard of a tomahawk steak, it’s actually the same thing as a ribeye– except that it has the rib bone intact, rather than just using the central portion of the rib meat. (It’s also a LOT more expensive.)

What is the best method for cooking ribeye?

I love cooking ribeye steak in a cast iron pan on the grill. It keeps the super high heat, spattering grease, and smoke out of my kitchen. The cast iron pan means that you get super even cooking. You can do the same thing on your stove, or you can cook the steak right on the grill. I’m just sharing my favorite way (and it’s also the perfect method for cooking burgers). 

Should you cook a ribeye fast or slow?

FAST. Sear it on the outside, keep it tender and juicy on the inside. Tougher cuts of meat need to be cooked low and slow, but a nice cut of steak like this doesn’t need much time at all. 

Is it better to grill or pan fry ribeye steak?

Both! I like using my grill to cook the steak, but I put the steak in a cast iron pan. Screamin’ hot fire, even heating in a pan with no grease dripping and lighting everything on fire. I’m not saying it’s going to be a calm and tidy endeavor but this method does calm things down a little. 

ribeye steak on a plate with mashed potatoes and garlic butter.

What to serve with this Ribeye Steak Recipe

You HAVE to try this Ribeye Steak with a dollop of mashed potatoes. Or a mountain of mashed potatoes, if you’re like me. Eric is always trying to make steak night into this healthy thing. “Let’s have it with salad and corn on the cob!” And I crush his low carb dreams with 5 pounds of Aunt Shirley’s Mashed Potatoes. Because steak + potatoes = life.

You don’t even need any gravy, if your potatoes are creamy enough. (I’m telling you, make Shirley’s. She is the creamy queen and won’t let you down.)

The butter sauce for the Ribeye is cooked so hot and so fast that it browns almost immediately, giving it this delectably deep and nutty flavor, totally distinct from regular butter. It’s SO good on top of whatever else is on your plate. I mean, have you ever just drizzled brown butter over your mashed potatoes? HEAVEN. (I even have an entire recipe dedicated to Brown Butter Mashed Potatoes.)

grilled ribeye steak recipe on a plate with mashed potatoes.

Other side dish ideas to go with your steak: Roasted Potatoes, Potato Salad, Macaroni Salad, Coleslaw, Greek Salad, Macaroni and Cheese, Baked Beans, Orange Olive Salad, corn on the cob, grilled veggies, or throw your steak in this Apple Gorgonzola Salad and make a meal of it if you want to be healthy like Eric. I’m #TeamPotatoes forever.

I hope you get to try out a good ribeye steak soon! Make it for dad this weekend! He will love you!

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Rib Eye Steak

4.89 from 17 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 8 hours 20 minutes
Servings: 2 Servings
Guys, I honestly thought I didn’t like steak that much. BUT OH WAS I WRONG. This Ribeye Steak recipe is unreal! You will not believe how tender and juicy it is! Salting well ahead of time is the secret. Oh, and tons of garlic butter. I’ve got all the details for the best way to cook ribeye steak, grilled or on the stove top!

Ingredients

  • 1 pound ribeye steak, well marbled
  • 2 teaspoons kosher salt *, use less salt if you don't have kosher, see note
  • 1-2 teaspoons vegetable or canola oil

For the butter sauce

  • 3-4 tablespoons salted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, or 1/2 teaspoon dried rosemary
  • 2 cloves garlic, smashed and sliced into strips
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • additional salt, as needed

Instructions

  • Choose your ribeye steak: You can buy either bone-in or boneless steak for this recipe. The most important thing is to buy a high quality steak (read: expensive. Mine was $15/pound.) The grade of the meat should be labeled USDA Prime, or Choice if you are desperate. Don’t buy Select, it is not appropriate for this cooking method. The steak should be well marbled, which means that you can see lots of swirly white veins of fat all over the meat. Fat=flavor. Bring it on.
  • Prepare your ribeye steak: At least 4 hours or up to 48 hours before you want to eat, prepare your steak by rubbing it with a ton of kosher salt. For 1 pound of steak, I used 2 teaspoons kosher salt (one teaspoon per side, and make sure to get the edges too). This sounds like a lot! But something magical happens while it sits for so long: the salt first draws out the moisture, but then absorbs it back into the meat and tenderizes and flavors the entire steak, not just the outside. Place the salted steak on a plate and put it in your fridge uncovered. Yes, uncovered. This allows the steak to dry out and give you an incredible sear when you cook it. (NOTE: If you are using table salt (regular salt that you find on the table in any restaurant) then use a total of 1 and 1/2 teaspoons).
  • 30 minutes before cooking: Get your salted steak out of the fridge and set it on the counter for at least 30 minutes. Don’t cook a cold steak, it will be overdone on the edges and undone in the middle. Just before cooking, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Don’t be shy.
  • Make the garlic butter sauce: In a small bowl, add 3-4 tablespoons butter and melt it in the microwave. (The more butter you use the more drizzling sauce you will end up with.) Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, 1 teaspoon thyme leaves, and 1 teaspoon chopped rosemary. (Use 1/2 teaspoon each dried thyme and rosemary if you don’t have fresh). Use the side of a chef’s knife to smash two cloves of garlic. Peel them and slice the garlic into strips. Add the garlic to the butter. Stir it together and set aside. If you have fresh thyme and rosemary, prep the sprigs you are using and set them nearby.

Grill Method with Cast Iron Skillet

  • Place your dry cast iron skillet onto the grill rack. Preheat your grill to high heat and shut the lid. Ours got up to 700 degrees F. It should take at least 15 minutes. The higher the better! (If you are using a non-gas grill, set up two heating zones: one for high heat, and a separate zone for low heat.) Make sure the cast iron preheats as long as the grill, you need it super hot.
  • If you haven’t done it yet, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Be generous.
  • Be prepared with hot pads, tongs, a meat thermometer, the garlic butter, and a spoon. Check the temperatures in the notes and decide now what doneness level you are cooking your steak to.
  • Add the well-oiled meat to the dry skillet. It will smoke like crazy. Sear the meat with the grill lid open for 1-3 minutes, until you have a very dark brown sear. Flip the steak with the tongs and sear the other side for about 1-2 minutes until it is nice and brown. Keep the lid open.
  • Turn the heat down to low (or move your steak to the low-heat zone) and check the temperature of the center of the steak. When your steak is about 5-10 degrees below when you want to take it out (usually a little after turning the heat to low), add the garlic butter on top of the steak. Add the thyme and rosemary sprigs to the pan if you are using them. Use the hot pads  to tilt the pan to the side and let the butter pool on the edge. Dip the spoon into the butter and continually douse the steak with it, over and over. See photos. Move the garlic slices around with the butter and make sure that they spend enough time in the pan that they get slightly browned, but once they reach that point, spoon them on top of the steak and leave them so they don’t burn. (Same with the thyme and rosemary sprigs.)
  • Once you have turned the heat to low, if you want medium rare steak (you do), it should only take about 5 minutes to finish cooking. I took my steak off the heat when it reached 120 degrees F. Keep in mind that the steak will continue cooking off-heat and will raise in temperature about 5 degrees.
  • Transfer the steak and all juices to a plate or rimmed platter. Cover with foil and wait at least 5-10 minutes before slicing against the grain and serving. Be sure to pass the butter sauce at the table so your guests can spoon it over their steak!

Grill Method without Skillet

  • Preheat your grill to high heat. Ours got up to 700 degrees F. The higher the better! It should take at least 15 minutes. (If you are using a non-gas grill, set up two heating zones: one for high heat, and a separate zone for low heat.) Make sure your grill grates are clean.
  • If you haven’t done it yet, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak. Don’t be shy.
  • Prepare the garlic butter. To a small saucepan, add 3-4 tablespoons butter, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme), 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary), and 2 cloves sliced garlic. Add the fresh thyme and rosemary sprigs to the pan and turn the heat to medium. Cook for 2-4 minutes, until the butter has turned brown and the garlic is lightly toasted. Remove from heat and set aside.
  • Oil the grill grates a bit and add the steak over high heat. Shut the lid and sear for about 1-3 minutes, until grill marks show. Flip the steak and sear the other side for another 1-3 minutes. Turn the heat to low. (Move the steak to your low-heat zone if you aren’t using gas.) Cook the steak over low heat  with the lid shut for another 3-5 minutes until a meat thermometer registers 5 degrees below the temperature you want (it will continue cooking after you remove it from the grill). See notes for doneness temperatures. For medium rare, a 1-inch steak should take about 9-12 minutes total on the grill. I like to remove my steak when it has reached about 120 degrees.
  • Remove the steak to a plate or rimmed platter. Immediately spoon the cooked garlic butter over the top of the steak. Cover with foil and wait at least 5- 10 minutes before slicing. The steak will continue cooking and will raise in temperature about 5 degrees.

Stovetop Method

  • If you haven’t done it yet, drizzle the steak with 1-2 teaspoons canola or vegetable (or any high heat) oil, and rub it all over the steak.
  • Place your dry cast iron skillet on the burner and turn the heat to high. Let the pan preheat for at least 5 minutes. It may start smoking and that’s okay.
  • Add the well-oiled steak to the dry pan and sear for 1-3 minutes, until it is a deep golden brown. Use tongs to flip the steak and sear the other side for another 1-3 minutes.
  • Turn the heat to low and continue cooking.
  • When your steak is about 10 degrees below when you want to take it out (usually around the time you turn the heat to low), add the garlic butter on top of the steak. Add the thyme and rosemary sprigs to the pan if you are using them. Use the hot pads  to tilt the pan to the side and let the butter pool on the edge. Dip the spoon into the butter and continually douse the steak with it, over and over. See photos. Move the garlic slices around with the butter and make sure that they spend enough time in the pan that they get slightly browned, but once they reach that point, spoon them on top of the steak and leave them so they don’t burn. (Same with the thyme and rosemary sprigs.)
  • Once you have turned the heat to low, if you want medium rare steak (you do), it should only take about 5 minutes to finish cooking. I took my steak off the heat when it reached 120 degrees F. Keep in mind that the steak will continue cooking off-heat and will raise in temperature about 5 degrees.
  • Transfer the steak and all juices to a plate or rimmed platter. Cover with foil and wait at least 5-10 minutes before slicing against the grain and serving. Be sure to pass the butter sauce at the table so your guests can spoon it over their steak!

Notes

*UPDATE May 2024: There have been some complaints that that this recipe has too much salt! Once again, a confusion about which salt to use 😩 this recipe calls for Diamond Crystal Kosher salt. You can substitute sea salt or Himalayan pink salt 1:1. If you have table salt, use half the amount. Use about 3/4  the amount of Morton’s coarse kosher salt. 
This recipe is easy to double or triple! Just increase the ingredients as necessary. (You can also double the garlic butter sauce, because I mean why not.) If you only have one cast iron pan you will need to do it in batches. You don’t need to clean the pan in between batches, but scrape it well so that the little bits leftover don’t burn your next batch. Keep the cooked steak covered and warm in an oven set to 170 degrees F. 
Doneness temperatures 
Remember: remove your steak from the heat when it is 5 degrees below the doneness temperature listed here. The steak will continue cooking off heat. This is called “carryover cooking.” So if you want your steak to be 125 degrees for medium rare (that’s what the pictures show and how I like it best), take it off the heat at 120. 
Rare: 120 degrees
Medium Rare: 125 degrees
Medium: 135 degrees
Medium Well: 140 degrees
Well done: just don’t do this. You shouldn’t eat steak. Make a pot roast instead. ;)

Nutrition

Serving: 1steak | Calories: 643kcal | Carbohydrates: 1g | Protein: 46g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 2594mg | Potassium: 629mg | Fiber: 1g | Sugar: 1g | Vitamin A: 562IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 4mg
Course: Main Course
Cuisine: American
Calories: 643
Keyword: rib eye, Steak
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. okay, I was very skeptical about putting the ribeye in the fridge uncovered but I took a chance and it did not disappoint. Everyone was amazed at how tender the steak turned out.

    I wish it were a little rarer but that’s one me. Our grill cooks hot and I probably left it on too long, even though I followed the recommended time in the recipe for Medium-rare. I don’t cook with a cooking thermometer either so maybe I should learn how to use one.

  2. I made this and let me tell you what, I will make my steak no other way from now on. Thanks Karen. I have finally perfected my pan seared rib eye. The garlic butter is such a winner in this house. Oh and the dry brine in the fridge makes all the difference. Happy in Texas!

  3. This looks so delicious! I went to the store on my lunch break and got a 2 LB boneless ribeye for tonight (it’s currently salted and sitting in the fridge)! I will double the recipe, but for the cooking… would you suggest I cut the ribeye in half to make two 1 LB steaks and follow the cook time? If not, would you add time to a whole 2 LB ribeye? We’ll have lots of leftovers!

    Thank you in advance!

    1. Hi Ricci! So I’m thinking the steak is very thick? You will probably need to increase the cook time even if you do cut it in half. Sear the meat very well and then move over indirect heat to finish cooking until it reaches the temperature you want. Enjoy!!

      1. Thank you SO much for your quick reply yesterday! I didn’t end up cutting the steak before cooking, I just added time & WOW – the steak was AMAZING! I will never make a ribeye any other way again! Safe to say it was a great meal to celebrate national wine day! My fiancé won’t stop talking about it – I’m embarrassed to say we have no leftovers 😂

        Thank you again! I am looking forward to making more of your recipes!

  4. I’ve been making steaks for years and hands down , this is the best steak I’ve ever made. That trick of salting it and putting it in the fridge, GENIUS! Won’t make it any other way now. Thanks.

    1. I’m so happy to hear it was a success Kim! The salting really makes a huge difference, right? Thanks so much for taking the time to review :)

  5. Sad to say, it was too salty. I thought 1 tsp per side may be too much, but it was way too salty after grilling (in the cast iron skillet).

    1. Hi Patti! So sorry it didn’t work out. This is a very common method for making steak, so I’m confident with the recipe. Did you use table salt? That would definitely be too much salt.

  6. Beautiful beautiful beautiful! I cannot wait to cook the steaks tomorrow! I know the recipe is foolproof because it rhymes with Serious Eats’s. The sauce recipe looks scrummy (to quote Mary Berry), and the way you cut/slice the steak is brilliant.

  7. Ran across this recipe at the last minute and wasn’t able to do the drying out in the fridge but it still turned out great! I loved the herb and garlic butter with it too!  

  8. Tried my hand at this a while back – turned out amazing! Adam was in heaven since I’m too cheap to make steak on the regular, lol.

    I love the cast iron skillet on the grill, so awesome. I made some fajitas after that using the same method (seared first, then switched to the grate and and sauteed the veggies up in the skillet). I never would have thought of doing that, so thank you!

  9. I hardly ever eat steak but after checking out your site I ran out to buy two choice ribeyes, 1.5 inches thick! Wish me luck, for I’ll be grilling these tomorrow for my husband’s birthday. Mashed potatoes an absolute must.

    1. Good luck Anastasia!! Let me know how it goes! Your husband is going to love you :) and I agree, mashed potatoes are a must!

  10. Hello again Karen!
    Just wanted to give you a follow up. I did cut up the steaks (that tasted salty), and sautéed mushrooms, and fresh pineapple. Prepared some quinoa to go with and then placed on beds of romaine, with chopped bell peppers, red onion,  a little squeeze of lemon. Then topped with fresh herbs, sesame seeds, and a small amount of your buttermilk dressing. Oh my!!! Yummy yum yum:) This May have become a “happy accident”, as I will be making this again;)
    Thanks for your hard work and thoughtful comments:)

    1. Thank you for circling back Dee! I’m so glad you were able to save the salty steak. It sounds really good! Thank you for being graceful even though the recipe didn’t work out the way you expected! The world needs more people like you :)

  11. I used this recipe for my husband on Father’s Day. We grow our own herbs which were fantastic in this recipe. I may never make a steak any other way again. We enjoy many of your recipes. From one California girl to another, keep up the good work.
    Judy

    1. I’m so happy the steak turned out well for you Judy! And I’m glad you got to use your own homegrown herbs, it must have been so fresh and delicious. Thank you so much for commenting with a review! I really appreciate it!

  12. Hi Karen! I made this yesterday for Father’s Day! Chip usually grills the steaks around here, but since it was Father’s Day I told him I would do it. After making Smash Burgers on the grill with this similar technique I was excited to try steaks this way. I did not have Ribeye (well, maybe I did, buried deep in the freezer, but I lacked the fortitude to dig down that deep) so I pulled out some T-bones, that were about an inch thick. I salted the steaks around noon and we grilled them about 5:30. Since they were thinner than the ribeye in your recipe we basically seared them on the first side for 2 minutes, and then flipped them and immediately started spooning the garlic butter sauce and cooked them for about another minute. They were perfectly medium rare and SO GOOD! I will never make steaks any other way. Still had the outdoor grill flavor but without the flareups and they were perfectly grilled. We do need to get better hotpads though! When the cast iron pan is that hot you need about 2-3 hotpads because the heat basically charred the hotpads!

    Can’t wait to make this again!

    1. I’m so glad you loved the recipe Kris!! I don’t think we will make steaks any other way from now on either! The salt just gets so much flavor into every bite of steak. And YES thanks for the tips about the hot pads. Basting butter on a grill gets pretty hot!

  13. So…bummed:(  I was soo excited to try cooking the prime ribeyes for Father’s Day!  I got up and made hubby breakfast (hash brown and cheddar stuffed into muffin cups to bake and become the liner for the sausage, egg, onion, jalapeños, half and half mixture, topped with cherry tomatoes and more sharp cheese! Yum!!! I got 1 taste of hubby’s and the rest were scarfed  down) I used just under a teaspoon of kosher salt in each side of each ribeye, each 1 3/4 – 2 inches thick; and I see what you mean about the beautiful marbling!)
    I had 6 hours of salting/refrigerating. The liquids did pull out, then back in. I will say they were perfectly cooked as far as medium rare and 1 medium, and tender! The sad problem; the salt! I use only unsalted butter and I made the garlic butter to keep spooning on the steaks. I ate 4 bites. My husband that uses more salt only ate 1/2 of his; he’s usually the clean up “batter”. My son and his girlfriend ate 1/3 of each of theirs. My husband asked me once everyone was gone if I could wash them! I felt like crying. They have a great seat on them, and cooked exactly how each one requested, sooo tender, but inedible due to the salt! They were very expensive. Is there any way of salvaging  them? I thought maybe I could get some bell peppers, onions, and mushrooms and sauté them with the steak cut up into bite size pieces and then either some rice or pasta, to spread the salt flavor in the beef out? 
    I’m not an inexperienced cook and always read all the way through recipes several times prior to making. This is the first time one of your recipes was a failure. I normally make something first before trying out a recipe for a group, but everything else of your posts has always been so delicious, and I didn’t  do that this time. What caused this to happen? It didn’t rain and was t terribly humid…Help!!!

    1. Hi Dee! I’m so sorry the steaks were salty! That is such a bummer. I’m scratching my head as to what the problem could be. When I made these the first time, my friend Kim was over for dinner (she knew I was testing the recipe), and she said she thought it was delicious but could have used a bit MORE salt! (And I even basted with salted butter.) I’m not sure what went wrong for you Dee. Salting steaks like this is not a new thing, I found lots of different recipes in my research that use this method. I guess the only solution is to use less salt when you try this next time, and double check to make sure you’re using kosher salt and not table salt. As for the leftovers, I like your suggestion of serving it with some stir fried vegetables and unsalted rice.

  14. This looks absolutely delicious! I want to grill two rib-eyes. Can they be done in the same pan and at the same time? Thanks.

    1. Hi Judy! Yes, if your pan is big enough. Two 1-pound steaks will fit in a 12 inch skillet. Just make sure they aren’t touching! Enjoy!!

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