Rib eye steak, cut from the beef rib primal, has long been a staple of American steakhouses due to its marbling and rich flavor. It became popular in the early 20th century as railroads expanded, bringing quality beef to urban diners.

In the U.S., you’ll find Texas‑style dry‑rubbed steaks, New York strip served with peppercorn sauce, and Midwest butter‑basted cuts like this rib eye. Each region emphasizes different seasoning and cooking methods.

Traditionally, a crusty rib eye is served hot, sliced against the grain, and accompanied by simple sides such as roasted potatoes, creamed spinach, or a fresh salad, letting the meat’s flavor shine.

Rib eye steak is a popular choice for holidays like Thanksgiving, Fourth of July barbecues, and special occasions such as birthdays or anniversaries where a premium cut adds a celebratory touch.

Classic pairings include garlic‑buttered mashed potatoes, grilled asparagus, a crisp Caesar salad, or a rich béarnaise sauce that complements the buttery crust.

The recipe relies solely on salt for seasoning and a super‑hot 500‑600°F cast‑iron pan, creating an ultra‑crusty exterior while keeping the interior juicy, then finishes with a quick herb‑butter baste for aromatic depth.

Common errors include using a cold pan, overcrowding the skillet, moving the steak before a crust forms, and adding butter too early, which can cause it to burn.

Only salt is used because it draws moisture to the surface, promoting a dry crust. Additional spices can be added after cooking, but they may interfere with the Maillard reaction during the high‑heat sear.

You can season the steaks up to 30 minutes in advance and keep them refrigerated. After cooking, let leftovers cool, then store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

The YouTube channel Chef Ryan focuses on straightforward, technique‑driven home cooking tutorials that emphasize flavor, simplicity, and mastering classic dishes with everyday kitchen tools.

Chef Ryan emphasizes ultra‑high heat searing with minimal seasoning to highlight the natural beef flavor, whereas many other channels rely on marinades or heavy sauces. His style is about letting the meat speak for itself.