For the juiciest, most tender, and most flavorful ribeye you will ever eat, follow this simple recipe. This is a classic Ribeye basted in herb butter, letting the meat shine for a truly decadent dish. When you are in the mood to really treat yourself, this recipe for Classic Ribeye is the meal for you.
I love this recipe because it is not difficult, but yet it feels like you are eating a dish from a five star restaurant. The trick is getting quality meat to start with, and using your instant read thermometer to make sure it is cooked perfectly.
While I love a good midweek casserole recipe like Sloppy Joe Casserole, or a Baked Spaghetti sometimes I want to break-up the mundaneness of the week with a really elevated meal like a Classic Ribeye.
If you have ever ruined a beautiful steak on the grill, or couldn’t quite get it to your liking stove top, this is the recipe for you. It turns out perfect, every time, and is practically hands off!
What You Need to Make Classic Ribeye
Not too many ingredients needed for this fabulous meal. You really want the ribeye to speak for itself, so instead of masking the flavor of the beef, we highlight it with some simple seasonings, butter, and herbs. A meal like this one just shouts simple elegance.
- 2 Bone-In Ribeye
- Kosher Salt and Pepper
- Unsalted Butter
- Garlic Cloves
- Fresh Thyme Sprigs
How to Make Classic Ribeye
Don’t go throwing any hate my way, the trick to a perfectly cooked steak is consistent heat. So what we are going to do is skip the grill and stove top for a minute, and cook it in the oven first. But don’t worry, we aren’t cooking it too far in the oven, once it reaches the right temp, we take it out and finish it by pan frying it in seasoned butter, that gives it amazing flavor, and keeps it nice and juicy.
First prep the steaks and preheat the oven. Then cook steaks in the oven and finish off the steaks by pan frying them. Add butter to the pan to melt. Next cook seasonings in the melted butter and then baste the steak with the seasoned, melted butter, while continually flipping the steaks until they reach the desired internal temperature. Lastly, let the steaks rest on a carving board, and then slice and serve. Get excited because you will love this dish!
Step one: Preheat Oven and Prep Steaks.
Heat oven to 250 degrees F and place rack in middle position. Pat steaks dry with a paper towel and season.
Step two: Cook Steak.
Place steaks on a wire rack inside a rimmed baking sheet, and bake for 30-50 minutes, flipping halfway through.
Step three: Pan Fry Steaks.
Heat oil in a skillet, over high heat, until just smoking.
Transfer steaks and cook for 30 seconds and flip, repeating this process until lightly browned.
Step four: Cook Shallots and Seasoning in Melted Butter.
Push steaks to the side, and add butter, letting it melt. Then add shallots, garlic, and thyme to the butter.
Step five: Baste Steaks with Butter.
Use a spoon to baste the steaks with the butter, while continuing to flip the steaks every 30 seconds to reach desired internal temp (125 degrees).
Step six: Let Steaks Rest.
Transfer streaks from a pan to a carving board, and let rest for 10 minutes.
Step seven: Slice and Serve.
Slice, and serve with the pan butter (strain out the aromatics).
Tips and Tricks for making Classic Ribeye
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it goes smoothly every time…
- Slice Steak Against the Grain: Slicing the steak against the grain will help to further tenderize the slices.
- Don’t Skip Letting the Steak Rest: If you are anything like me, you are anxious to start eating that delicious Classic Ribeye. However, letting the steak rest is an important step because it helps the juices stay intact and aids in the tenderness of the steak.
- Help Ensure the Perfect Outer Coating with Properly Heating up the Pan: Allow a few minutes for the pan to properly heat up before adding the steak. This will help provide the optimum cooking temperature and result in a great outer coating of the steak.
- Don’t Cook a Cold Steak: Allow time for meat to reach room temp first and then cook it. This will help with a more evenly cooked piece of meat.
- You Must Use a Thermometer: If you want the most perfect cook on the steak, get a meat thermometer. If you are just guessing by the looks of the meat, you risk over cooking it or not cooking it enough.
Make Ahead and Storage
How to make this recipe ahead of time:
- Follow the directions up to the point of frying. However, make sure the steaks reach 115 F internal temp in the oven for this method.
- Then instead of frying the steaks, transfer steaks to an airtight container and put them in the fridge.
- Then when ready to eat, bring the steaks to room temperature and follow the rest of the recipe’s steps, starting with frying.
Note: Steaks should be good in the fridge for a couple of days.
Can’t wait for you to try this Classic Ribeye!
Other Great Recipes:
- Spanish Herbed Flank Steak
- Steak with Garlic Mushroom Cream Sauce
- Greek Marinated Steak with Corn Feta Relish
- Philly cheesesteak Stuffed French Bread
- Leftovers Flank Steak Tacos
- 2 bone-in rib-eye 2 inches thick, trimmed (about 2 pounds)
- salt and pepper Kosher
- 3 Tablespoons vegetable oil
- 4 Tablespoons butter unsalted
- 1 large shallot peeled and quartered
- 2 garlic cloves lightly crushed and peeled
- 4 fresh thyme sprigs
- Heat oven to 250 degrees F and place rack in middle position.
- Pat steaks dry with a paper towel, then season with salt and pepper. Place on a wire rack inside a rimmed baking sheet, and bake for 30-50 minutes, flipping half way, until internal temperature registers 90 degrees F.
- Heat oil in a large skillet, over high heat, until just smoking.
- Remove steaks from pan, and pat dry with a paper towel.
- Place in the hot pan, and do NOT move them. Let cook for 30 seconds. Flip and cook 30 seconds on the other side, and continue to do this, flipping them every 30 seconds until lightly browned, about 3 minutes.
- Push steaks to the side, and add butter, let it melt and add shallots, garlic, and thyme. And tilt the pan so the butter pools and aromatics are sitting in it. Use a spoon to baste the steaks with the butter, and continue to do this, flipping the steaks every 30 seconds or so until you reach desired internal temp (125 degrees), 1-3 minutes.
- Remove steaks from pan, set on carving board, and let rest for 10 minutes.
- Slice, and serve with the pan butter (strain out the aromatics).
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.