The Perfect Ribeye Steak
The Perfect Ribeye Steak is a medium American recipe that serves 2. 650 calories per serving. Recipe by ThatDudeCanCook on YouTube.
Prep: 40 min | Cook: 14 min | Total: 1 hr 9 min
Cost: $16.35 total, $8.18 per serving
Ingredients
- 1 piece Ribeye Steak (about 1.5 lbs (680 g), 1.5‑2 inches thick, room temperature)
- 2 teaspoons Rosemary Salt (store‑bought or mix 1 tsp kosher salt + 1 tsp dried rosemary, finely ground)
- 2 tablespoons Avocado Oil (high smoke point, for searing; brand Lincoln bio if available)
- 2 tablespoons Unsalted Butter (cut into cubes)
- 2 cloves Garlic Cloves (peeled and crushed)
- 1 small Shallot (thinly sliced)
Instructions
Temper the steak
Remove the ribeye from the refrigerator and let it sit at room temperature for 30 minutes.
Time: PT30M
Season the steak
Lightly brush both sides of the steak with avocado oil, then rub rosemary salt evenly over the entire surface, making sure to coat the fat edge.
Time: PT5M
Preheat skillet
Place the cast‑iron skillet over high heat, add 2 Tbsp avocado oil, and heat until the oil shimmers, about 2 minutes.
Time: PT2M
Temperature: high
Sear fat cap down
Lay the steak fat side down, tilt the pan to coat, and sear without moving for 2 minutes.
Time: PT2M
Sear first side
Flip the steak and sear the first side for 4 minutes.
Time: PT4M
Sear second side
Flip again and sear the opposite side for 3 minutes.
Time: PT3M
Prepare butter‑garlic‑shallot sauce
Turn off the heat, add the crushed garlic and sliced shallot to the pan, then add the butter. Return the pan to low heat and let the butter foam, stirring gently for about 2 minutes.
Time: PT2M
Temperature: low
Finish steak in sauce
Place the steak back in the pan, keep the heat low, and cook until an instant‑read thermometer registers 125°F (medium‑rare), roughly 3 minutes. Spoon the butter sauce over the steak while it finishes.
Time: PT3M
Temperature: low
Rest the steak
Transfer the steak to a cutting board, let it rest for 8 minutes, flipping halfway through.
Time: PT8M
Slice and serve
Slice the steak against the grain into ½‑inch pieces, drizzle the pan sauce over, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 45 g
- Carbohydrates
- 2 g
- Fat
- 45 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Keto-friendly, Paleo-friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye Steak: New York strip, Sirloin steak
- Instead of Rosemary Salt: Herb salt, Garlic salt
- Instead of Avocado Oil: Canola oil, Grapeseed oil
- Instead of Unsalted Butter: Ghee, Clarified butter
- Instead of Garlic Cloves: Garlic paste
- Instead of Shallot: Red onion, Scallion
Equipment Needed
- Cast Iron Skillet
- Tongs
- Instant‑Read Meat Thermometer
- Cutting Board
- Chef's Knife
- Small Bowl (optional)
- Wooden Spoon or Silicone Spatula (optional)
Critical Steps — Do Not Skip
- Temper the steak for 30 minutes
- Season thoroughly with rosemary salt
- Preheat the skillet until oil shimmers
- Finish cooking to 125°F internal temperature
- Rest the steak for 8 minutes, flipping halfway
Chef Tips from the Video
- Pat the steak dry before seasoning to achieve a better sear.
- Press the steak gently onto the pan when searing the fat side to ensure even contact.
- Use a spoon to baste the steak with the butter sauce repeatedly for extra flavor.
Troubleshooting
Steak is overcooked and dry.
Reduce sear times slightly and monitor the internal temperature closely; remember the steak will continue to cook during resting.
Garlic burns and turns bitter.
Add garlic after the pan is removed from high heat and keep the sauce on low heat, stirring constantly.
No crust forms on the steak.
Make sure the skillet is fully pre‑heated and the steak surface is dry before searing.
Storage
Refrigerator: Store sliced steak in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil or freezer bag and freeze for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steak up to 24 hours ahead and keep refrigerated; bring to room temperature before cooking.
- The garlic‑shallot butter sauce can be prepared in advance and reheated gently before serving.
Frequently Asked Questions
What is the cultural significance and history of ribeye steak in American cuisine?
Ribeye steak, cut from the rib primal, has long been prized in American grilling and steakhouse culture for its marbling and rich flavor. It became a staple of classic American diners and upscale steakhouses, symbolizing indulgence and celebration.
What are the traditional regional variations of ribeye steak in the United States?
In the Midwest, ribeye is often dry‑aged and served with simple salt and pepper. In the Southwest, it may be marinated in chili‑based rubs, while West Coast chefs frequently finish it with herb‑butter sauces like the garlic‑shallot butter in this recipe.
How is ribeye steak traditionally served in American steakhouse settings?
American steakhouses typically serve a thick‑cut ribeye on a hot plate, accompanied by a pat of compound butter, grilled vegetables, and a side of potatoes such as mashed or baked.
What occasions or celebrations is ribeye steak traditionally associated with in American culture?
Ribeye steak is a popular choice for birthdays, holidays like Thanksgiving, and backyard barbecues, often marking a special occasion or a weekend treat.
What makes ribeye steak special or unique in American cuisine?
Its high degree of intramuscular fat (marbling) gives ribeye a buttery texture and robust flavor that stands out among other cuts, making it the "king of steaks" for many American diners.
What are the most common mistakes to avoid when making ribeye steak with garlic shallot butter?
Common errors include over‑cooking the steak, not letting the pan get hot enough for a crust, and adding garlic too early, which can cause bitterness. Also, skipping the rest period leads to lost juices.
Why does this ribeye steak recipe use avocado oil instead of traditional vegetable oil?
Avocado oil has a very high smoke point, allowing the pan to reach the searing temperature without burning, and it imparts a neutral flavor that lets the rosemary salt and butter sauce shine.
Can I make the garlic‑shallot butter sauce ahead of time and how should I store it?
Yes, prepare the sauce up to 2 days in advance, keep it in a sealed container in the refrigerator, and gently reheat over low heat before adding the steak back to the pan.
What texture and appearance should I look for when searing the ribeye?
The steak should develop a deep, caramelized crust that is dark brown but not blackened, and the fat side should be crisped. Inside, the meat should remain pink‑red for medium‑rare.
How do I know when the ribeye steak is done cooking to medium‑rare?
Insert an instant‑read thermometer into the thickest part; when it reads 125°F, remove the steak. It will rise a few degrees while resting, reaching the ideal 130‑135°F for medium‑rare.
What does the YouTube channel ThatDudeCanCook specialize in?
The YouTube channel ThatDudeCanCook specializes in straightforward, high‑impact home cooking tutorials that focus on mastering classic meat dishes, quick weeknight meals, and technique‑driven recipes for everyday cooks.
How does the YouTube channel ThatDudeCanCook's approach to American steak cooking differ from other cooking channels?
ThatDudeCanCook emphasizes minimal ingredient lists, precise temperature control, and clear visual cues, often using everyday kitchen tools rather than specialized equipment, making steak cooking accessible without a professional kitchen.
Last updated: August 24, 2026
