Cooking ribeye steak on the stove is one of the quickest ways to cook a steak. Follow this recipe for a restaurant-quality ribeye steak with a perfect sear and hot-pink center every time.
Dry the steaks with paper towel to remove excess moisture. Then generously salt and pepper the steaks at least 40 minutes prior to cooking, OR right before cooking.
Heat cast iron skillet (or heavy-bottomed stainless steel skillet) over medium high heat.
Add oil and heat until shimmering.
Carefully place the steak in the skillet, using kitchen tongs, and cook for 3 minutes. Turn and cook for another 3 minutes. Then continue flipping and cooking until desired doneness reached, 2-3 minutes longer. Sear the sides of the steaks as well.
Start checking for doneness with a meat thermometer. For medium rare doneness, remove the steak as soon as it the internal temperature reaches 125°F.
Remove the steak onto a wooden cutting board. Cover with foil and rest for at least 10 minutes before cutting and serving.
Notes
Note 1: Try to get thick-cut ribeye steak, it’s less likely to overcook it. I recommend at least 1.5-inch, and preferably 2-inch steak.Note 2: Use oil with high smoke point, such as vegetable, canola or grapeseed oil.Storing Instructions: - Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. - Reheat the steak on the stovetop in a skillet over medium heat or in the oven. To reheat in the oven, place the steak on a cooling rack over a sheet pan. Place the sheet pan into a preheated 275°F oven and let the steak cook until it reaches 115°F. For a crisp crust, sear it on both sides in a hot skillet afterward. - Don’t reheat the steak in the microwave! This will result in a tough and chewy overcooked piece of meat! - This leftover steak fried rice is a great way to repurpose leftovers!!