Things You'll Need

Instructions

One Stove, One Skillet

1

Remove the ribeye steaks from their packaging and pat completely dry using paper towels. Allow the steaks to sit out at room temperature for 30 minutes to allow for even cooking.
2

Trim away excess fat around the edges of the ribeye steaks, leaving about a quarter-inch layer of fat. Lightly season both sides of each steak; in most cases, salt and ground black pepper are all you need, but you can choose to add additional flavors such as garlic powder, onion powder, thyme, cayenne pepper or cumin.
3

Heat a cast iron griddle pan or large skillet on medium-high heat. Lightly coat the cooking surface of the pan with cooking spray. Place the steaks in the pan and sear until the meat pulls away from the pan easily and the meat is brown.
4

Turn the steaks using tongs and sear again until the meat pulls away from the pan easily and is brown on the other side.
5

Check the internal temperature of the ribeye steaks using an instant-read thermometer. Remove the steaks from the pan once the internal temperature reads 120 degrees Fahrenheit for rare, 130 F for medium rare, 140 F for medium or 160 for well done.
6

Allow the steaks to rest for five minutes after removing from the pan to allow for carryover cooking, which can raise the temperature by as much as five degrees.

In the Oven

1

Pat the ribeye steaks dry with paper towel, trim the excess fat, allow the meat rest for 30 minutes at room temperature, and flavor with your choice of seasonings and spices. Preheat the oven to 400 F.
2

Heat a skillet on the stove on medium-high heat and lightly coat the surface of the pan with cooking spray.
3

Add the ribeye steaks to the pan and sear quickly for a couple of minutes until the meat begins to brown. Turn the steak with tongs and sear the steak on the other side for another couple of minutes.
4

Place the ribeye steaks on a baking sheet lined with aluminum foil. Place the steaks in the oven and roast for several minutes. Turn the steaks using tongs and roast for several more minutes or until a meat thermometer reads at least 120 F.
5

Remove the ribeye steaks from the oven and allow them to rest for five minutes before serving.