Steak House Ribeye Steak Recipe

This is a straightforward homemade version of steakhouse ribeye — seared crust, buttery finish, and just the right kind of juicy. No weird steps. No stress. Just solid, flavorful steak that’s easy to pull off and hits the spot every time.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: rich, beefy, buttery
• Great for: last-minute dinners, impressing yourself, quiet nights in

Why I Like This Recipe

Didn’t really plan anything fancy. Just wanted something filling and satisfying. I had two ribeyes in the fridge, and honestly, it came out better than expected. Crisp edges, super juicy inside. I’ve done it on the grill and in the oven. Both solid.

Ingredients

• 2 ribeye steaks, about 1 inch thick
• 2 tbsp olive oil (or whatever oil you’ve got)
• 1 tbsp steak seasoning (or just salt + pepper)
• 2 tbsp butter (herbed if you’re feelin’ it)

How To Make Steak House Ribeye Steak

1. Take the chill off: Steaks outta the fridge at least 45 mins before.
2. Season + oil: Rub ‘em down right before cooking. Oil, seasoning, done.
3. Grill way: Medium heat (375°F), 5–6 mins each side for medium-rare.
4. Oven way: Sear both sides 2 mins in a hot cast-iron pan, then into a 400°F oven for 11–14 mins.
5. Rest time: Pull off heat, butter on top, tent with foil. Let it sit 5–10 mins.
6. Serve: That’s it. Plate it up with whatever sides you’ve got.

Tips for Success

• Let the steaks come to room temp — don’t rush this part.
• Resting them after cooking isn’t just a suggestion, it’s the juice-locking key.
• Use a thermometer if you’re unsure — aim 5°F below final temp.
• Don’t crowd the pan or grill. Give each steak its space.

Storage and Reheating

• Fridge: Keep leftovers in an airtight container. Good for 3 days.
• Reheat low and slow. Oven or skillet over low heat — don’t nuke it if you can help it.
• Freezer: You can freeze it, but texture might take a hit.

Frequently Asked Questions

• Q: Can I use a different cut?
  A: Yeah, strip or sirloin works. Just watch the thickness and adjust time.
• Q: What if I don’t have a grill?
  A: Oven + cast iron combo is just as good. Maybe even better.
• Q: How do I know it’s done?
  A: Use a thermometer. Medium-rare is 135°F. That’s your sweet spot.
• Q: Can I skip the butter?
  A: You can. But you’ll miss out. Adds a lot.
• Q: What goes well with this?
  A: Mashed potatoes, grilled veggies, or just a hunk of crusty bread.

Common Mistakes and How to Dodge Them

• Cold steak = uneven cook. Let it sit out a bit. Trust me.
• Overseasoning. It’s steak, not a spice rack. Keep it simple.
• No thermometer. Eyeballing is risky unless you’ve done this a ton.
• Skipping the rest. Please don’t. The steak will lose its juice fast.
• Pan too cold. You want that sizzle when it hits. Otherwise, no crust.

Nutrition Facts (Per Serving)

• Calories: ~694
• Total Fat: 57g
• Saturated Fat: 23g
• Cholesterol: 168mg
• Sodium: 218mg
• Potassium: 606mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 46g