Aim for medium-high heat (about 400–450°F or 200–230°C).
If using a cast-iron skillet, let it heat up for 5 minutes before adding the steak to ensure a good sear.
Season the Steaks
Pat the ribeye steaks dry with paper towels.
Rub both sides with olive oil.
Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
Season both sides of the steaks evenly with the spice mix.
Cook the Steaks
Place the steaks on the hot grill or skillet.
Cook for 4 to 5 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C).
Flip only once to ensure a beautiful crust forms on each side.
Let It Rest
Remove steaks from heat and let them rest for 10 minutes. This allows juices to redistribute for maximum tenderness and flavor.
Slice and Serve
Slice against the grain for the best texture.
Serve with your favorite sides—mashed potatoes, grilled vegetables, or a simple salad.
🧠 Ribeye Steak FAQ
❓ How do I know when the steak is done?
Use a meat thermometer:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Well-done: 160°F+ (71°C+)
Or use the finger test for a quick estimate.
❓ Can I use other seasonings?
Absolutely! While this recipe is simple and classic, feel free to experiment with:
Crushed red pepper flakes for heat
Fresh rosemary or thyme
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