Daily Culinary

How to Cook the Perfect Ribeye Steak at Home

By The Daily Culinary Team | Updated: June 2026

You don't need to spend $80 at a high-end steakhouse to enjoy a perfectly cooked, deeply crusted, medium-rare ribeye. With a reliable cast iron skillet and a few simple techniques, you can achieve professional results in your own kitchen.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients

  • 1 thick-cut Ribeye steak (approx 1.5 inches thick, 16 oz), preferably USDA Prime or Choice
  • 1 tbsp Canola oil or Grapeseed oil (avoid olive oil as it burns at high heat)
  • 3 tbsp Unsalted butter
  • 2 cloves Garlic, lightly crushed
  • 2 sprigs Fresh rosemary or thyme
  • Kosher salt and freshly cracked black pepper (generous amount)

Step-by-Step Instructions

  1. The Dry Brine (Crucial Step): Pat the steak completely dry with paper towels. Moisture is the enemy of a good crust. Season generously on all sides with kosher salt and black pepper. Let it sit at room temperature for 30-40 minutes. The salt will draw out moisture, dissolve, and reabsorb, seasoning the meat deeply.
  2. Preheat the Skillet: Heat a heavy cast iron skillet over high heat until it is literally smoking hot (about 5-10 minutes). Turn on your exhaust fan. Add the high smoke-point oil.
  3. The Hard Sear: Carefully place the steak in the pan, laying it away from you to prevent oil splatter. Do not touch or move it for 2 full minutes. You want to develop a deep, dark mahogany crust (the Maillard reaction). Flip the steak and sear the other side for 2 minutes. Don't forget to sear the fat cap on the edge for about 30 seconds!
  4. Butter Basting (Arroser): Reduce the heat to medium-low. Add the butter, crushed garlic, and rosemary to the pan. The butter should foam immediately. Tilt the pan slightly towards you, and using a large spoon, continually scoop the foaming, aromatic butter over the top of the steak. Do this for 1 to 2 minutes. This cooks the steak gently, enhances the crust, and adds incredible flavor.
  5. Resting: Remove the steak from the pan when an instant-read thermometer registers 130°F (54°C) in the thickest part for a perfect medium-rare. Transfer it to a cutting board and pour the pan juices over it. Let it rest for at least 5 to 10 minutes. This allows the muscle fibers to relax and the juices to redistribute. If you cut it immediately, the juices will flood the board, leaving you with dry meat.
  6. Serve: Slice the steak against the grain into thick strips. Sprinkle with a pinch of flaky sea salt (like Maldon) and serve immediately.