Making the Perfect American-Style Ribeye Steak: A Step-by-Step Guide

There’s something truly special about a perfectly cooked ribeye steak. Known for its rich marbling, bold flavor, and melt-in-your-mouth tenderness, the ribeye is a cut of beef that can transform any meal into a celebration. Whether you’re grilling it for a summer BBQ or pan-searing it for a cozy dinner at home, an American-style ribeye steak is always a crowd-pleaser.

In this article, we’ll show you how to cook the perfect ribeye steak that’s packed with flavor, perfectly seared, and just the right level of doneness. Whether you’re a seasoned steak lover or a beginner in the kitchen, follow these easy steps to master the art of cooking ribeye steak.

What Makes American-Style Ribeye Steak Special?

The ribeye steak is a cut from the rib section of the cow, and it’s renowned for its marbling—the thin streaks of fat running through the meat. This fat gives the ribeye its rich flavor and helps keep the steak moist and tender during cooking. When cooked correctly, the ribeye forms a deliciously crispy crust on the outside while remaining juicy and flavorful on the inside.

In the American-style ribeye, we focus on enhancing the natural flavors of the beef with a simple seasoning of salt, pepper, and sometimes garlic, without overshadowing the natural richness of the meat.

Ingredients You’ll Need

For a classic American-style ribeye steak, you don’t need much. Here’s what you’ll need to create the perfect steak:

• 1-2 ribeye steaks (about 1-inch thick, bone-in or boneless, depending on preference)
• Salt (kosher salt is best for seasoning)
• Black pepper (freshly ground)
• Garlic powder (optional for added flavor)
• Olive oil (or any high-smoke-point oil like canola or vegetable oil)
• Butter (for basting and added flavor)
• Fresh herbs like rosemary or thyme (optional)
• Garlic cloves, smashed (optional)

How to Cook the Perfect Ribeye Steak

Step 1: Bring the Steak to Room Temperature

The first step to a perfectly cooked ribeye is to let the steak come to room temperature. Take the steak out of the fridge about 30-60 minutes before you plan to cook it. This ensures the steak cooks evenly throughout. If you cook a cold steak straight from the fridge, the outside may cook faster than the inside, leading to uneven doneness.

Step 2: Season the Steak Generously

Once the steak has reached room temperature, it’s time to season it. Generously salt and pepper the steak on both sides. Use kosher salt for the best results—it helps draw out moisture and creates a flavorful crust as the steak cooks. You can also sprinkle a bit of garlic powder if you prefer a more robust flavor, but classic salt and pepper is often all you need.

Step 3: Heat Your Pan or Grill

For the best results, you can cook a ribeye steak using either a cast-iron skillet or on a grill.

For Pan-Seared Ribeye:

1. Heat a cast-iron skillet over medium-high heat. Make sure the pan is very hot before adding the steak. This will help you achieve that beautiful sear and crust.
2. Once the pan is hot, add a tablespoon of oil and swirl it around to coat the bottom of the pan. You want to make sure the oil is heated up as well, but not smoking.

For Grilled Ribeye:

1. Preheat your grill to medium-high heat (around 450°F to 500°F). Ensure the grill grates are clean and oiled to prevent the steak from sticking.

Step 4: Sear the Steak

Once your pan or grill is heated, it’s time to cook the steak!

1. Place the steak in the hot pan or on the grill, being careful not to overcrowd the pan if you’re cooking more than one steak.
2. Sear the steak for 4-5 minutes on the first side, or until you see a rich, dark crust form. Don’t move the steak around—let it sit undisturbed so that it forms that perfect sear.
3. After 4-5 minutes, flip the steak over using tongs. You should hear a satisfying sizzle. For an added depth of flavor, add butter, garlic cloves, and fresh herbs (like rosemary or thyme) to the pan for basting.

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