Ribeye Steak Recipe (Tender & Easy!)

Make the compound butter according to the instructions here. Freeze for 30 minutes, or chill in the refrigerator for several hours or overnight before using.

Pat both sides of the ribeye dry. Season with salt and pepper. If you have time, let the steak sit at room temperature for 30 minutes, which will help with more even cooking. (It’s okay to skip this if needed.)

Add oil to a cast iron skillet and preheat to 450 degrees F (232 degrees C; on most stoves, this is medium high heat). The oil should be just barely smoking.

For medium-rare steak, set a timer for 5 minutes. Move one of the steaks to the pan. Cook the ribeye for 5-6 minutes, flipping every 30 seconds but not moving around in between. With one minute left in cooking, add a pat (~1 tablespoon) of the compound butter to the pan and spoon over steak. If you want a different level of doneness, aim for about 3-4 minutes for rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done. The final internal temperature should be 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium, 150 degrees for medium well, or 160 degrees for well done (internal temperature will rise an additional 5 degrees when resting in step 5).

Once the steak is done, remove from the pan to prevent overcooking, and cover with aluminum foil for 10 minutes to rest before cutting.

Repeat steps 4-5 with the other ribeye steak.

Serve each steak with an additional tablespoon of compound butter on top.