Perfect, Easy Ribeye Steak

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Perfect, Easy Ribeye Steak that’s butter basted in a cast iron skillet with Rosemary. An error-proof medium rare in 20 minutes including rest time.

Perfect Ribeye SteakRibeye Steak Recipe

The Perfect Ribeye Steak without a grill is made in a cast iron skillet and basted with herbs and butter. Yep, I said in a pan! Plus if you don’t want to use herbs you can even just add salt and pepper and use my A1 Steak Sauce (Copycat) recipe.

Cast Iron Skillet Ribeye Steak only takes five minutes to actually cook. It will actually take you longer to get the oven preheated than to cook your meal.

What are the benefits of cooking in a cast iron skillet? The searing in butter is, let’s face it, pure flavor. Getting a good sear on the steak is essential to the flavor, then the oven finished the cooking process on an even heat.


Why not cook the steak completely in the skillet? If you were to cook the steak through in your skillet the direct heat would overcook the outside of the steak to the point of toughness. This would result in a less tender crust on the steak as well as it being much drier.

Look at the cook on the steak below:

Perfect medium rare Ribeye Steak

This red center runs through most of the steak because of the even cooking of the indirect oven heat finishing off the cooking.

Why use a cast iron skillet? Cast Iron Skillets are great conductors of high, even heat. If using a thin skillet you could scorch the pan or the steak. They also are nonstick when heated properly so the steak won’t stick to the pan. Finally, they’re perfect for finishing a dish in the oven.

Some tips/tricks for picking the right Ribeye Steak:

  • Ask your butcher for a cut from the center of the rack if possible. The bigger the deckle the more flavorful.
  • The deckle is the chef’s cut of the whole cow. It is the rib cap that wraps around the top of the steak, over the center eye of the steak.
  • Ask for a thick, 1 1/2 inch cut of steak. You want a good thick cut to give you time to sear your steak and finish in the oven without overcooking.
  • Season with a Kosher salt or sea salt and coarse ground black pepper. Using table salt and black pepper is just not going to give you the same flavor and will actually taste too salty.
  • Let the meat rest for 5 minutes before serving.
  • Cut the meat against the grain as you can see in the picture above.

Perfect Thick Cut Ribeye Steak with a large deckle on top of the eye of the steak, cooked in a cast iron skillet.

Looking for more beef recipes?

The most tender and EASY ribeye steak you'll ever eat. Butter basted in a cast iron skillet.

Tools Used in the making of this Ribeye Steak:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: I use this to flip the chicken without damaging the skin and its super easy. I use this tool EVERY time I cook something that requires flipping, it is amazing.



Perfect, Easy Ribeye Steak

4.89 from 9 votes
  • Yield: 2 Servings
  • Prep Time: 14 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder

Perfect, Easy Ribeye Steak that is butter basted in a cast iron skillet in the oven with Rosemary. A Perfect error-proof medium rare in 20 minutes including resting time.


  • 2 16- ounce ribeye steaks 1 1/2 inch thick
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 3 rosemary sprigs


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 500 degrees.
  2. Add the butter to a cast iron skillet on high heat.
  3. Add the Kosher salt and black pepper to the steaks and add to the pan.
  4. Sear the steaks on high heat for 30 seconds on each side.

  5. Add the rosemary sprigs to the top of the steaks and spoon over the butter onto the steaks.
  6. Put the pan with the steaks into the oven for 4-5 minutes (if you'd like you can flip them halfway through - I don't and you can see how mine have cooked through.)

  7. Rest for five minutes before serving.

Nutrition Information

Yield: 2 Servings, Amount per serving: 631 calories, Calories: 631g, Protein: 51g, Fat: 47g, Saturated Fat: 23g, Cholesterol: 185mg, Sodium: 715mg, Potassium: 683mg, Vitamin A: 390g, Calcium: 18g, Iron: 4.4g

All images and text © for Dinner, then Dessert.

Keyword: Perfect Easy Ribeye Steak
Perfect, Easy Ribeye Steak that's butter basted in a cast iron skillet with Rosemary. An error-proof medium rare in 20 minutes including rest time.
The most tender and EASY ribeye steak you'll ever eat. Butter basted in a cast iron skillet.

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. It should be absolutely illegal to cook a steak medium or well. So painful to read those comments….great recipe btw. Thank you.

  2. I just joined Code Red – diet program and am eating foods I’ve always stayed away from. Decided to try a steak and found your site. It was so, so easy to make this simple recipe. Loved, loved it! Got a little smokey in the house as a result and had to listen to fire alarm for a bit till I could fan the smoke out through doors. Who cares. Great Job – thank you!!!

  3. We enjoyed the steak. Wasn’t sure whether to sear the steak on the stove-top or in the oven. I chose, ‘in the oven.’ I thought I should have more of a crust. They were good, never-the-less.

  4. Question: If i like my steak more medium, how much longer should I cook it? Other than that, I thought it was great. Also how long should I cook it for the people in my household who want it medium well?

  5. Unbelievably good! I’ve tried a lot of different recipes for steak, but this one delivers a perfect steak every time. I crusted mine with fleur de sel, fresh cracked pepper, and tossed in both fresh rosemary and thyme into the pan while the steak was searing. An extra tablespoon of butter on top of each steak while it’s resting makes it next level. Yum. Thank you for the recipe!

  6. This method is great for cooking steaks indoors. I do it all the time. Cast iron cooking is fantastic, the only issue is it tends to smoke up the house and set off the alarm. Make sure to have a window open or fan going.

    1. I just commented about that. I need an oven hood for my stove, I guess. My poor cat had to go outside as she was so scared from the alarm. Great steak.

  7. Made this for dinner today, excellent instructions! I’m new to cast iron cooking, this is exactly what I was looking for. Simple and delicious! They only thing I would do differently next time is cook it in the oven a little less, maybe 3 minutes but that’s just because I like steak a little more rare.

  8. If I’m Using a smaller size cast-iron skillet and just cooking one ribeye steak should I go half on the ingredients such as the butter salt and pepper or still use the same amount

  9. In order to properly heat the cast iron pan, I would suggest putting it in the oven and remove when the oven reaches 500 degrees. This will ensure hot and uniform heating of the pan.

  10. Hello, you said, An extra minute for medium and 2 extra minutes for medium well ?

    How would you get one well done with your method?

    1. My suggestion would be to cook it at 450 degrees and check it at the same time….it may need an additional minute.

    1. I would think the cast iron dutch oven would be better because the flat surface would be better for browning. Good luck!

  11. Heat the cast iron skillet in the oven to ensure even heating; doing it on the stovetop won’t get the pan heated evenly. Just pop the skillet into the oven as you’re heating the oven, then take the pan out when the oven reaches 500 degrees and continue as you instructed by searing the steaks in butter and finishing cooking in the oven.

  12. I prefer my steaks medium to medium well. How long will I need to cook them in the oven to reach my desired doneness?

  13. This lucks delicious, but my stove is an electric glass top so I can’t use cast iron. Do you think it’s worth trying with my regular stainless steel cookware? I’m hesitant to just give it a try given the price of beef… Thanks for any help!

    1. If your cookware is good quality and you’re able to get it really, really hot, this should still work. You just want to get the best possible sear you can. Good luck!

    2. I have an electric glass top and have always used my cast iron on it and just used my new Field pan on it, and wow, is it awesome. It helps that I always use grass fed beef from small farms. Much better than supermarket meat.