The Perfect Ribeye

There’s a special kind of confidence that comes with cooking a steak. Every self-proclaimed grill master, home cook, and YouTube chef has their own perfect method, and they will defend it to the death. Sear first? Reverse sear? Butter-baste? Salt-only purists vs. those who drown their steak in a marinade? It’s a battlefield out there.

But here’s the thing—I know my way is the best. Not because I’ve declared myself the King of Steaks (though that does have a nice ring to it), but because this method guarantees a perfectly seared crust, a juicy interior, and the kind of flavor that makes you close your eyes and sigh deeply. Plus, I’ve got the gorgeous photos to prove it.

So, let’s get down to it. No fluff, no unnecessary steps—just the ultimate ribeye.

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What You’ll Need

Essential Equipment

• Cast Iron Pan (Lodge Cast Iron Skillet) – Because nothing sears like cast iron. Non-negotiable.
• Tongs – Flipping your steak with a fork? That’s a crime against steak. Use tongs.

Optional Equipment

• Meat Press (Rolls Royce of Meat Presses) – Speeds up searing and ensures maximum surface contact for an even crust.
• Lodge Silicone Handle Holder (Available Here) – Makes tilting the pan easier and safer than using a folded towel.

Ingredients

• Ribeye (1.5” thick) – The perfect thickness for a solid sear without overcooking.
• Salt & Pepper – Keep it simple. Good steak doesn’t need much.
• Butter – Because butter makes everything better.

Optional, But Highly Recommended

• Garlic Cloves – Infuses the butter with deep, savory flavor.
• Fresh Thyme or Rosemary – Adds a subtle, aromatic depth to the butter baste.

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The Perfect Ribeye Cooking Method

Step 1: Let It Warm Up

Take your steak out of the fridge and let it sit at room temperature for about 30-45 minutes. A cold steak won’t cook evenly, and we’re not about that life.

Step 2: Heat That Pan

Place your cast iron pan on the stove and crank the heat to high. Let it heat up until it’s blazing hot—we’re talking “your smoke alarm might judge you” hot.

Step 3: Season Generously

Right before cooking, season both sides of your ribeye liberally with salt and freshly cracked black pepper. Don’t skimp—this is where the magic starts.

Step 4: Sear Like You Mean It

• Drop your steak into the dry pan. No oil needed—the fat from the ribeye will render beautifully.
• Let it sear undisturbed for 2-3 minutes, until you see a deep golden crust.
• Optional: If you have a meat press, place it on top of the steak during searing. This helps maximize surface contact, creating an even deeper crust while keeping the steak from curling.
• Flip and sear the other side for another 2-3 minutes, using the meat press again if desired.

Step 5: Lower the Heat

• Reduce the heat to medium-low before moving on to the next step.
• This prevents the butter from burning while still allowing it to infuse the steak with rich flavor.

Step 6: Butter Basting (The Game Changer)

• Add a few tablespoons of butter, along with crushed garlic and fresh thyme or rosemary.
• Tilt the pan slightly and use a spoon to baste the steak with the melted butter for another 1-2 minutes per side.
• This adds flavor, helps with an even cook, and gives your steak that rich, steakhouse-quality finish.

Pro Tip: Check out these Lodge Silicone Handle Holders. They make tilting the pan easier and safer than using a folded towel. No more burnt fingers!

Step 7: Rest & Enjoy

Take the steak out of the pan and let it rest on a cutting board for 5-10 minutes. This is crucial—if you cut too soon, all those glorious juices will run out instead of staying inside where they belong.

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Join the Conversation

I know there are other ways to cook a steak. Sear and bake? Sure, it works, but now you’ve got an oven heating up your whole kitchen just for one steak. Reverse sear? It’s fine if you enjoy waiting around forever, checking the thermometer like an anxious parent.

This method, though? It’s smooth. It’s simple. It’s efficient. No unnecessary steps, no extra dishes, and no sweating over a 500-degree oven just to get a great crust. It’s all done in one pan, in minutes, and the results speak for themselves.

What’s your go-to steak method? Have you tried butter basting or using a meat press? Let me know in the comments—I’m always up for a good steak debate.

Happy cooking!