How long should I cook a rib eye steak to medium-rare?

For a medium-rare rib eye steak, aim for an internal temperature of about 130 °F (54 °C). Once the steak reaches this temperature, remove it from heat and let it rest for 5–10 minutes before slicing — this resting lets the juices redistribute and avoids overcooking.

Do I need to marinate the rib eye steak, or is seasoning enough?

You don’t necessarily need a long marinade. Because a rib eye steak is so richly marbled and flavorful, a simple seasoning of kosher salt and freshly ground black pepper is often enough. If you prefer extra flavour, you can add garlic, herbs or a light rub — just avoid heavy sauces that mask the beef’s natural taste.

What’s the best way to reheat leftover rib eye steak without drying it out?

To preserve juiciness, reheat leftovers by placing the steak in a 250 °F oven until warmed through, then give it a quick 60-second sear in a hot skillet to refresh the crust. This method keeps the steak tender and maintains its flavour better than a microwave.

Is bone-in significantly better than boneless rib eye steak for flavour?

A bone-in rib eye steak often has a slight flavour advantage because the bone can help conduct heat differently and deliver extra taste during cooking. That said, a well-prepared boneless rib eye steak can be just as tender and delicious. Choose the one that suits your cooking setup and budget.

Rib Eye Steak Secrets: Cook the Juiciest Cut to Perfection

Name: Rib Eye Steak with Garlic Herb Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 rib eye steaks (1 ½ inches thick); 2 tbsp olive oil; 1 tbsp butter; 3 cloves garlic, smashed; 2 sprigs fresh rosemary; Salt and black pepper, to taste

Description

A perfectly seared, juicy rib eye steak cooked to perfection with garlic-herb butter, capturing that steakhouse flavor right in your kitchen.

Ingredients

Scale

2 rib eye steaks (1 ½ inches thick)
2 tbsp olive oil
1 tbsp butter
3 cloves garlic, smashed
2 sprigs fresh rosemary
Salt and black pepper, to taste

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Instructions

Let the rib eye steaks rest at room temperature for 30 minutes.
Pat dry and season both sides generously with salt and black pepper.
Heat olive oil in a cast-iron skillet over high heat until shimmering.
Place steaks in the skillet and sear for 2–3 minutes per side until golden brown.
Add butter, garlic, and rosemary, then baste the steaks with melted butter for 1–2 minutes.
Check internal temperature for doneness (130°F for medium-rare).
Remove steaks and rest for 5–10 minutes before slicing.

Notes

Use a meat thermometer for consistent doneness.
Always rest the steak before slicing to preserve juices.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 steak
Calories: 680
Sugar: 0
Sodium: 540
Fat: 54
Saturated Fat: 22
Unsaturated Fat: 28
Trans Fat: 0
Carbohydrates: 0
Fiber: 0
Protein: 52
Cholesterol: 180