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Ribeye Steak

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Hello, amazing epicureans and gastronomic adventurers! 🌟! Your culinary confidant, Jeviko from Life with Jeviko, is here to switch things up! Are you over the usual poultry meals? Thirsting for a taste sensation that’ll have your taste buds doing the cha-cha? Today’s your fortunate day because we’re mastering a dish that’ll reignite your fondness for beef like never before. Cue the trumpets… Ribeye Steak! 🥩

Yup, you heard it! Just uttering “ribeye steak” likely has you drooling, am I right? So what’s the big deal about ribeye? What elevates it to the apex of all steak varieties? Look no further than its luxurious marbling. You’ve seen those lovely veins of fat that crisscross the meat like a roadmap to Flavor Town? Well, they do more than just look pretty; they ensure every mouthful is a juicy, flavor-packed extravaganza. If ribeye hasn’t graced your home kitchen yet, trust me, you’re skipping an extraordinary culinary experience.

Today, you’re in for a sensory feast as we walk through a ribeye recipe that promises pure delight. From seasoning the beef to savoring the sizzle, from the actual cook time to the final carve, I’ll be with you every step of the way. We’ll bask in the aromatic blend of spices and rejoice in the sound of the steak searing to crusty perfection. Feeling the anticipation? You should! 😍
So, no more dilly-dallying. Ignite those burners, knot those aprons, and get ready for the most ethereal ribeye adventure of your life! 🎉

I’m a steak-cooking rookie. Is ribeye a safe bet for beginners?
Absolutely! Ribeye is opulent but incredibly forgiving due to its rich marbling. Even if your timing veers slightly off course, you’re looking at a tender, flavorful outcome. Stick to this easy-to-follow recipe, and you’re all set!

Can I go for olive oil instead of avocado or canola oil?
While it’s an option, it’s not advised. Olive oil’s lower smoke point could cause it to degrade under the intense heat. To maintain a clean and fuss-free cooking experience, avocado or canola oil is the way to go.

Is a meat thermometer truly essential?
Believe me, this small gadget will be your kitchen MVP. It eliminates any guesswork, helping you achieve your ideal steak temperature with ease. Let’s face it, overcooking a steak is a downer, and a meat thermometer ensures you steer clear of that pitfall.

Can I add other spices or marinades?
Of course! While ribeye shines with just salt and pepper, feel free to get creative. Add some garlic powder, onion powder, or a special steak rub if you’re looking to experiment.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes


  • 1 ribeye steak, about 1.5 inches thick (approximately 16 ounces)
  • 1 tablespoon of avocado oil or canola oil
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: 2 garlic cloves, smashed
  • Optional: 1 sprig of fresh rosemary or thyme
  • Optional: 2 tablespoons of unsalted butter


  1. Start by taking your ribeye steak out of the fridge and let it sit at room temperature for about 20-30 minutes. This is our warm-up routine for the steak, setting the stage for even cooking.
  2. Whether you’re using a grill, a skillet, or a broiler, preheat it to high heat. A hot cooking surface is like a red carpet for your steak—it’s essential!
  3. Sprinkle a generous amount of coarse sea salt and freshly ground black pepper on both sides of the steak. Feel the crystals between your fingers. Isn’t seasoning oddly satisfying?
  4. If you’re using a skillet, pour about a tablespoon of high-smoke-point oil, such as avocado or canola oil. Wait for it to shimmer; that’s when you know it’s ready.
  5. Place your steak onto your cooking surface. For a medium-rare finish, you’ll want to cook it for about 4-5 minutes per side. Listen to that sizzle—music to our ears!
  6. If you’re using a skillet, consider tossing in some garlic cloves and a sprig of rosemary or thyme during the last couple of minutes of cooking. Add butter for a lush, melt-in-your-mouth finish.
  7. Once your ribeye is cooked
  8. to your desired level, remove it from the heat and let it rest for 5 minutes. Yes, the waiting is the hardest part, but oh-so worth it!
  9. Cut the ribeye against the grain into thick slices. Serve immediately and watch the smiles around the table multiply!

Cooking Tips:

  • Look for a ribeye that has a good amount of marbling; these little fat streaks contribute to the steak’s juiciness and flavor.
  • A high-smoke-point oil prevents your steak from acquiring a burnt taste. It’s a small detail that makes a big difference.
  • For precise cooking, a meat thermometer is your best friend. Aim for about 130-135°F (55-57°C) for medium-rare.
  • Don’t skip the resting phase. This allows the steak’s juices to redistribute, making your ribeye irresistibly juicy from edge to edge.

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