This method will nicely brown the fat and create a good crust on the exterior while keeping the inside of the steaks tender and juicy. Ribeye is my favorite steak, with New York strip and picanha steak coming in at a close second. Ribeye steaks are tender, flavorful, and well-marbled. Cooking them at home is easy, but you need the right tool. A well-seasoned cast-iron skillet is the only reliable way to create a good sear on a steak. You also need high-quality meat. I like to get big, thick USDA Prime ribeyes. When I cook these steaks according to the method outlined below, I get steakhouse-level results every time.
Recipe Card
Ribeye steaks: As mentioned above, I like to buy big, 1-pound, 1.5-inch thick steaks. Whenever possible, I go for USDA Prime grade. USDA Choice is acceptable but inferior to Prime. Try to find steaks that are not overly trimmed. The fatty edge is delicious! Kosher salt and black pepper: I highly recommend using Diamond Crystal Kosher Salt when cooking steaks. It’s tasty, and its coarse grind helps create that nice crust we all look for in a steak. Butter: For topping the cooked steaks. This isn’t optional. It dramatically enhances the steaks’ flavor and is one of the reasons why steakhouse steaks are so good. They’re finished with butter!
While I prefer to let the beef’s flavor shine through and season the steaks simply with salt and pepper, sometimes it’s fun to use seasonings such as paprika, cumin, and cayenne pepper. You can sprinkle a generous pinch of each of these spices on each side of your steaks.
You start by preheating your oven to 500°F. Blot the steaks dry with paper towels. Keeping their surface dry will help create a good crust.
Season the steaks liberally on both sides with kosher salt and black pepper. I also like to season the fatty edges.
Add the steaks. Cook them for two minutes per side plus 30 seconds on the edges. If the skillet gets overheated, you can lower the heat to medium-high, but you generally want it super-hot.
Using oven mitts, carefully transfer the hot skillet to the preheated oven. Leave it there for about 3 minutes for medium-rare steaks and about 5 minutes for medium-done steaks (the level of doneness recommended by the USDA).
Transfer the steaks to a warm plate and loosely cover them with foil to keep them warm. Let them rest for 5 minutes, then top them with butter and serve.
While creamed spinach is a classic steakhouse side dish, I feel it’s too rich for these fatty steaks, so I prefer sauteed spinach.
Another classic steakhouse side dish that I do enjoy with ribeyes is sauteed mushrooms.
If you end up with leftovers, try them cold - they’re surprisingly good (like thick, fatty slices of cold roast beef). If you must reheat them, do so gently in the microwave, covered, at 50% power.
