This rib-eye steak recipe delivers perfectly cooked, juicy steaks every time. Whether you choose to grill or use the stove top, the straightforward instructions make it easy.
You'll also love my recipes for sirloin steak with peppercorn sauce and my recipe for steak with creamy mushroom sauce.
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⭐️ Why this recipe works
- Flavorful Seasoning: The combination of kosher salt, black pepper, garlic powder, onion powder, and paprika enhances the natural flavors of the rib eye steak.
- Tender and Juicy: Letting the steaks sit at room temperature after seasoning helps in achieving a tender and juicy texture.
- Aromatic Mushrooms: Cooking the mushrooms with garlic and butter adds a delicious and aromatic side that complements the steak perfectly.
- Versatile Cooking Methods: Options for grilling or stove-top cooking allow for flexibility based on your equipment and preferences.
🧾 Ingredients notes
- Rib Eye Steaks: The main protein, known for its rich marbling and flavor.
- Olive Oil: Helps the seasoning adhere to the steak and adds moisture.
- Kosher Salt: Enhances the natural flavors and helps tenderize the meat.
- Black Pepper: Adds a slight heat and depth of flavor.
- Garlic Powder: Provides a robust, savory taste.
- Onion Powder: Adds a subtle sweetness and depth.
- Paprika: Adds a mild, smoky flavor.
- Mushrooms: A savory and earthy side dish that pairs well with steak.
- Butter: Adds richness and flavor to the mushrooms.
- Garlic: Enhances the mushrooms with its aromatic and savory profile.
- Fresh Thyme or Rosemary (optional): Adds a fresh, herbaceous note to the steak during cooking.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Rib Eye Steak recipe step-by-step
- Season the Steaks: In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and paprika. Rub the steaks with olive oil and evenly coat both sides with the seasoning mixture. Let them sit at room temperature for 15 minutes.
- Prepare the Mushrooms: Melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until they're tender and golden brown, about 5-7 minutes. Set aside and keep warm.
- Grilling Method: Preheat the grill to high heat (450-500°F). Place the steaks on the grill and cook for the following times, flipping halfway: Rare: 3-4 minutes per side (120°F), Medium-rare: 4-5 minutes per side (130°F), Medium: 5-6 minutes per side (140°F), Medium-well: 6-7 minutes per side (150°F), Well-done: 8-9 minutes per side (160°F).
- Stove-top Method: Heat a cast-iron skillet over high heat until very hot. Place the steaks in the skillet and sear for the following times, flipping halfway: Rare: 3-4 minutes per side (120°F), Medium-rare: 4-5 minutes per side (130°F), Medium: 5-6 minutes per side (140°F), Medium-well: 6-7 minutes per side (150°F), Well-done: 8-9 minutes per side (160°F). Optionally, add fresh thyme or rosemary sprigs to the skillet for extra flavor during the last minute of cooking.
- Rest the Steaks: Remove the steaks from the heat and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- Serve: Slice the steaks against the grain and serve with the sautéed mushrooms on top.
📖 Substitutions and variations
- Seasoning: Try different spice blends like Cajun seasoning or steak rubs for varied flavors.
- Mushroom Variations: Use different types of mushrooms such as cremini, portobello, or shiitake for a unique twist.
- Sauces: Serve with various sauces like chimichurri, blue cheese sauce, or peppercorn sauce.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Dry Aging: For an even more intense flavor, dry age your rib eye steaks in the refrigerator for a few days before cooking.
- Butter Basting: For extra richness, baste the steak with melted butter and garlic during the last minute of cooking.
- Caramelizing Onions: Add caramelized onions to your steak. Slowly cook sliced onions in butter over low heat until they are soft and golden brown. This adds a sweet and savory complement to the steak.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled steak in an airtight container in the fridge for up to 3 days. Keep the mushrooms in a separate container.
- Reheat: To reheat, preheat the oven to 250°F. Place the steak on a baking sheet and warm it in the oven for 15-20 minutes or until heated through. Alternatively, reheat in a skillet over medium-low heat until warmed. Reheat the mushrooms in a skillet over medium heat for 5-7 minutes.
❓Recipe FAQ's
Can I use a marinade for rib eye steak?
Yes, rib eye steak can be marinated to add flavor. A simple marinade of olive oil, soy sauce, garlic, and herbs works well. Marinate for at least 30 minutes or up to 24 hours.
How can I make my rib eye steak more tender?
Besides choosing a high-quality cut, you can tenderize rib eye steak by using a meat mallet to lightly pound it or by marinating it with acidic ingredients like vinegar or lemon juice.
What is the best way to thaw frozen rib eye steak?
The safest way to thaw a rib eye steak is to place it in the refrigerator overnight. For a quicker method, place the steak in a sealed plastic bag and submerge it in cold water, changing the water every 30 minutes.
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How To Make An Epic Rib Eye
Enjoy a perfectly cooked rib eye steak with this easy-to-follow recipe. Whether you prefer grilling or stove-top cooking, this guide ensures juicy, flavorful steaks every time. Perfect for a dinner party or a family meal, this recipe includes tips for seasoning, cooking times, and how to achieve your desired doneness.
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Servings: 4 servings
Ingredients
- 4 rib eye steaks, about 1 inch thick, 10-12 ounces each
- 2 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 8 oz mushrooms, sliced
- 2 tablespoon unsalted butter
- 2 cloves garlic, minced
- Fresh thyme or rosemary sprigs, optional
Instructions
Season the Steaks:
- In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and paprika.
- Rub the steaks with olive oil and evenly coat both sides with the seasoning mixture. Let them sit at room temperature for 15 minutes.
Prepare the Mushrooms:
- In a skillet, melt 2 tablespoon of butter over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, until they're tender and golden brown, about 5-7 minutes. Set aside and keep warm.
Cooking Methods:
Grilling:
- Preheat the grill to high heat (450-500°F).
- Place the steaks on the grill and cook for the following times, flipping halfway:
Stove-top:
- Heat a cast-iron skillet over high heat until very hot.
- Place the steaks in the skillet and sear for the following times, flipping halfway:
- Optionally, add fresh thyme or rosemary sprigs to the skillet for extra flavor during the last minute of cooking.
Rib Eye Cooking Times
- Rare: 3-4 minutes per side (120°F)
- Medium-rare: 4-5 minutes per side (130°F)
- Medium: 5-6 minutes per side (140°F)
- Medium-well: 6-7 minutes per side (150°F)
- Well-done: 8-9 minutes per side (160°F)
Rest the Steaks:
- Remove the steaks from the heat and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring a juicy steak.
Serve:
- Slice the steaks against the grain and serve with the sautéed mushrooms on top.
Notes
- For the best results, use a meat thermometer to check the internal temperature of the steaks.
- Letting the steaks come to room temperature before cooking ensures even cooking.
- Resting the steaks is crucial for retaining their juices.
- Experiment with different herbs and spices to find your preferred flavor profile.
- For an extra touch, drizzle some balsamic glaze over the mushrooms before serving.
Nutrition
Calories: 604kcal | Carbohydrates: 4g | Protein: 48g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 1286mg | Potassium: 826mg | Fiber: 1g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 4mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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