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Homemade Ribeye Steak photo

Ribeye Steak

A classic grilled or oven-finished ribeye with rosemary-parmesan butter for rich, savory flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • grill or oven and grill-safe pan
  • Tongs
  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Spatula or spoon
  • Meat Thermometer

Ingredients
  

  • 6 ribeye steaks
  • 1/2 teaspoon salt each (for seasoning both sides)
  • 1/2 teaspoon black pepper each (for seasoning both sides)
  • 4 tablespoons fresh rosemary leaves minced (or 2 tablespoons dried rosemary)
  • 2 tablespoons onion flakes or granulated onion powder
  • 1/4 cup olive oil for drizzling and rubbing on steaks
  • 1/3 cup unsalted butter at room temperature (for rosemary butter)
  • 1 tablespoon fresh rosemary minced (for rosemary butter)
  • 1 tablespoon onion flakes (for rosemary butter)
  • 1/4 teaspoon salt (for rosemary butter)
  • 1/4 teaspoon black pepper (for rosemary butter)
  • 1/4 cup Parmesan cheese freshly grated (for rosemary butter)

Instructions
 

  • Preheat your cooking device: heat the grill to 420°F (215°C) or preheat the oven to 400°F (200°C) if finishing steaks in the oven; if using the oven method, preheat a cast-iron skillet on the stovetop as well.
  • Prepare the steaks: pat the ribeyes dry, then season both sides generously with the 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons onion flakes, and 4 tablespoons minced fresh rosemary; drizzle and rub with 1/4 cup olive oil to coat both sides.
  • Make the rosemary-parmesan butter: in a bowl, combine 1/3 cup room-temperature unsalted butter, 1 tablespoon minced fresh rosemary, 1 tablespoon onion flakes, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup freshly grated Parmesan until smooth; set aside.
  • Grill method: place the steaks on the preheated grill with the lid closed and cook 7–9 minutes on the first side, then flip and cook another 7–9 minutes, adjusting time for desired doneness.
  • Oven (pan-to-oven) method: sear the seasoned steaks in the hot cast-iron skillet 2–3 minutes per side on the stovetop, then transfer the skillet to the 400°F (200°C) oven and roast 10–12 minutes, or until the desired doneness is reached.
  • Check doneness with a meat thermometer and remove the steaks when they are about 3°F (≈2°C) below your target final temperature.
  • Finish and rest: remove steaks from heat, dollop the rosemary-parmesan butter on each hot steak, and let rest for 7–10 minutes before serving.

Notes

  • Use fresh or previously frozen ribeye; thaw fully if frozen.
  • Trim excess fat if desired, as ribeye is well-marbled.
  • Season steaks right before cooking for best crust.
  • Preheat grill, pan, or oven thoroughly before cooking.
  • Use a meat thermometer to achieve your preferred doneness.
  • When resting, the steaks will rise a few degrees, so remove slightly early.