How to Cook a Ribeye: A NYC Chef’s Ultimate Guide, Best Recepies

What Is Ribeye and Why It’s So Special

The ribeye comes from the rib section of the cow — specifically ribs 6 through 12. It’s known for:

• Rich marbling (fat = flavor)
• Incredibly tender meat
• Deep, beefy taste
• Perfect for searing, grilling, roasting

There are two main types:

• Boneless Ribeye
• Bone-In Ribeye (aka Cowboy or Tomahawk Steak)

How to Cook a Whole Ribeye Steak (Pan-Seared + Oven Finish)

This is my go-to method for home cooks.

Ingredients:

• 1 ribeye steak (1.5–2 inches thick, ~12–16 oz)
• Salt – 1 tsp
• Fresh ground pepper – ½ tsp
• Olive oil – 1 tbsp
• Garlic clove (crushed) – 1
• Fresh rosemary or thyme – 1 sprig
• Butter – 1 tbsp (optional for basting)

Steps:

1. Take out of fridge 30 mins before cooking.
2. Preheat oven to 400°F (204°C).
3. Pat steak dry with paper towels.
4. Season generously with salt and pepper.
5. Heat a cast iron skillet over high heat until it smokes.
6. Add oil and lay the steak down — sear 2–3 min per side.
7. Add butter, garlic, rosemary — baste for 1 minute.
8. Transfer to oven 4–6 mins, until internal temp hits:
   • Rare: 120°F
   • Medium rare: 130°F
   • Medium: 140°F
9. Rest for 7–10 mins, slice against grain, serve!

Cooking Ribeye by Parts (Sliced or Thin-Cut Steaks)

Sometimes you get pre-cut ribeye slices or decide to slice it yourself. Best for stir-fry, tacos, sandwiches.

Quick Pan Method:

• Heat oil in pan over medium-high.
• Cook each slice 1 min per side.
• Season lightly with salt and garlic.
• Serve immediately — these cook fast!

Temperature & Timing Guide

Doneness	Temp (°F)	Oven Finish (for 1.5” thick)	Pan Sear
Rare	120°F	3–4 mins	2 min/side
Medium Rare	130°F	5 mins	2–3 min/side
Medium	140°F	6–7 mins	3 min/side
Medium Well	150°F	8–9 mins	3–4 min/side

Always rest 5–10 minutes before slicing to lock in the juices.

Best Seasonings & Marinades for Ribeye

Ribeye doesn’t need much, but here are options:

Classic Dry Rub:

• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Pinch smoked paprika

Simple Marinade (optional):

• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp Worcestershire
• 1 garlic clove (minced)
• Optional: 1 tsp balsamic vinegar

Marinate no longer than 2 hours — ribeye is tender already.

Calorie Count of Ribeye Steak

Serving	Calories	Protein	Fat	Carbs
100g (3.5 oz)	~290 kcal	23g	22g	0g
12 oz ribeye	~990 kcal	70g	72g	0g

Ribeye is calorie-dense due to fat content — but loaded with flavor.

How to Make Ribeye Healthier

• Choose grass-fed, leaner ribeye
• Skip butter, use herbs for flavor
• Pair with grilled veggies, quinoa, or salad
• Avoid cream sauces or heavy carbs on the side
• Eat 4–6 oz portions instead of 12–16 oz

First Course Ideas With Ribeye

• Beef Carpaccio: Very thin raw ribeye, lemon, arugula, olive oil
• Ribeye Tartare: Finely diced, with capers, mustard, egg yolk
• Steak Bruschetta: Sliced ribeye, garlic toast, herbed cheese

Second Course Dishes With Ribeye

• Ribeye with Garlic Mashed Potatoes
• Steak Fajitas: With onions, bell peppers, lime
• Ribeye Stir Fry: With broccoli, soy sauce, sesame
• Beef Stroganoff (Pan-Sear Ribeye + Sour Cream Sauce)

Ribeye in Appliances & Special Equipment

Microwave:

Not recommended for raw cooking. Only use to gently reheat.

Slow Cooker:

Not ideal for medium-rare. Great for shredded or stewed ribeye ends.

Multicooker (Instant Pot):

Pressure cook with broth for shredded ribeye sandwiches.

Air Fryer:

• Preheat to 400°F
• Cook 5–6 mins per side
• Check internal temp, rest after cooking

Oven-Only (Reverse Sear):

• Bake at 250°F until 115°F internal
• Finish in pan: 1 min/side for crust

Clay Pot/Casserole Dish:

Slow roast with root vegetables, herbs, red wine — great for cold days.

My Favorite Ribeye Recipes

1. Cowboy Ribeye with Garlic Butter

• Thick bone-in ribeye, pan-seared, oven-finished, basted with butter.

2. Chimichurri Ribeye

• Grilled steak with fresh parsley-garlic chimichurri.

3. Ribeye & Mushroom Ragu

• Pan-fried slices with red wine mushroom sauce over pasta.

Alternative Ways to Cook Ribeye

• Sous Vide: Set temp to 130°F for perfect medium rare. Sear after bath.
• Tataki Style: Quick sear all sides, slice thin, dip in soy ponzu.
• Beef Donburi: Japanese-style rice bowl with sliced seared ribeye.

Mistakes to Avoid with Ribeye

• Overcooking — ruins fat texture
• No resting — juice loss!
• Too cold when searing — won’t form crust
• Too much seasoning — overwhelms natural beef flavor
• Cooking straight from fridge — cook unevenly inside

How to Store & Reheat Ribeye

• Fridge: Up to 4 days in airtight container
• Freezer: Wrap tightly — up to 3 months
• Reheat: Sear gently in pan or low oven (275°F), avoid microwave blasts

FAQ