Bring the Steak to Room Temperature

  • First, bring the steak to room temperature. This may take from 40 minutes to 1-hour depending on the ribeye’s size.
  • This first step is crucial to maintaining a uniform heating surface within your skillet. It also reduces your overall cooking time and ensures a ribeye’s core cooks at the proper temperature; this is especially important when cooking meat within rare ranges.

The tools needed to cook a ribeye in a skillet include the following:

  • Thick-walled, heavy 10-12″ skillet (forged aluminum is a great non-stick alternative)
  • Sturdy medium/large tongs for flipping the steak
  • Instant-read meat thermometer
  • Paper towels

Remove Excess Moisture From Your Ribeye
Remove excess moisture from your ribeye by patting each side of the meat’s surface with a paper towel just before cooking. This will help you achieve a ribeye steak that has a perfectly seared, brown texture.

Heat Up the Skillet

  • Season both sides of your steak with Kosher salt while waiting for the skillet to heat up. Kosher salt has a low-density, less sharp flavor per pinch than regular table salt which allows you the ability to season your steak more if need be.
  • For maximum flavor, add pepper after you’ve almost fully cooked the ribeye.
  • It’s essential the skillet reaches a very high heat to ensure the ribeye will sear properly.
  • Coat the skillet with a teaspoon of either ghee or coconut oil, and wait for it to evaporate into white smoke. This is an indicator the skillet is now hot enough for the proper sear.
  • Allow the skillet to heat for another 10 seconds before quickly placing the meat inside the center of the skillet. Remember, heating a skillet to the proper searing temperature can take up to 10 minutes.
  • When cooking multiple steaks, only place an amount that can comfortably fit side by side (with room in between) inside the skillet; this will ensure that they will sear properly and form a nice crust.

The Perfect Medium-Rare Ribeye

  • You’ll hear a fast sizzle as the remaining moisture on the meat’s surface is cooked away once it is placed in the skillet.
  • If you prefer to cook your ribeye medium rare, leave the meat undisturbed for 3 minutes on each side; 6 minutes is typically the time needed to achieve a medium rare. However, this cooking time may vary depending on the thickness and surface temperature of the skillet plus the type of stove you’ll be using to cook the meat.
  • Always use tongs to handle and turn a steak. Using a fork will puncture the steak and let out its natural juices.
  • The less a steak is poked, the better. Use a meat thermometer about 30 seconds before finishing your cooking on the second side, with a range for medium rare around 130-135ºF or 55-57ºC. Add an extra 30-60 seconds per side if needed.

Allow the Ribeye to Rest

  • The resting stage helps seal up the ribeye’s flavors.
  • Let your ribeye sit for 5 minutes under a tented piece of aluminum foil after you’ve peppered it.
  • Cut the steak perpendicular to its muscle fibers to stop the flavor from escaping from the steak too early.
  • Add a tasteful garnish such as sprigs of rosemary and serve. You can also add steak sauce or any condiment that suits your taste.