Flip the steak.
Cook another 3 minutes.
Add butter, garlic, and herbs.
Tilt the pan and spoon melted butter over the steak continuously for 1–2 minutes.
This technique adds richness and aroma.
Step 3: Finish in Oven
Transfer the skillet to the oven.
Cook until internal temperature reaches:
Rare: 120–125°F (50–52°C)
Medium Rare: 130–135°F (54–57°C) Best choice
Medium: 140–145°F (60–63°C)
Medium Well: 150°F (65°C)
Well Done: 160°F+ (70°C+)
Use a meat thermometer inserted into the thickest part.
Resting the Steak (Do NOT Skip)
After removing from heat, let the steak rest for 10 minutes.
During cooking, juices move toward the center. Resting allows them to redistribute throughout the meat.
Cutting too early = dry steak.
Alternative Method: Grilling Over Charcoal
If you love smoky flavor, grilling is incredible for ribeye.
Direct Heat Sear
Preheat grill to high (450–500°F).
Grill 4–5 minutes per side.
Indirect Finish
Move to indirect heat.
Close lid and cook until desired internal temperature.
Charcoal enhances flavor with natural smokiness that pairs beautifully with ribeye’s richness.
The Science Behind a Perfect Crust
The crust forms through the Maillard reaction, which happens above 300°F. Protein and sugars react to create complex flavor compounds.
To maximize crust:
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