Juicy, flavourful rib eye steak is the king of steaks when cooked right. Drizzle with Sicilian Salmoriglio (lemon herb) sauce for a bright taste of summer.
Serve this steak with Pesto Potato Salad at your next BBQ.
Best Cut of Steak
Opinions differ on the best steak cut, cooking method and doneness, but quality of meat matters more than technique. You can easily overcook a great steak, yet a top-quality cut will forgive minor errors.
If you prefer lean meat, choose sirloin. For a tender, delicate texture, filet (fillet) is ideal. If flavour is your priority, rib eye is the standout choice.
Rib-Eye Steak
Rib eye is prized for its rich taste. Named for the round fat deposit in the center that looks like an eye, this cut offers outstanding flavour thanks to generous marbling. It’s tender, juicy and can be found boneless or bone-in.
Best Way to Cook It
Grilling and pan-frying are the two main options. Grilling adds a smoky aroma but is weather-dependent. Pan-frying delivers excellent, consistent results and is practical year-round—especially for city cooks.
How to Cook Rib Eye in a Frying Pan
Pan-frying rib eye is simple and reliable when you follow a few rules:
- Use a cast iron or heavy-bottomed pan and preheat it until very hot.
- Add about 1 tablespoon of olive oil and a sprig of thyme or rosemary for flavor.
- Place the steak in the pan and leave it undisturbed for 2–2.5 minutes to develop a good sear.
- Flip the steak, add 2 tablespoons of butter and baste with the melted butter.
- Rib eye benefits from medium-rare to medium doneness so the fat can render; rare leaves too much raw fat. A 1.5-inch (4 cm) steak typically takes 5–6 minutes total for medium-rare and should read about 60°C/145°F.
- Sear the fatty edges as well, then transfer the steak to a plate and rest for 5–10 minutes before slicing and serving.
Homemade Steak Sauces
There are many excellent steak sauces. Rich options like Creamy Cognac Mushroom Sauce or Garlic Herb Butter are great in cooler months. For summer, a bright Argentinian chimichurri or Sicilian Salmoriglio (lemon and herb sauce) pairs wonderfully with grilled or pan-fried steak.
Salmoriglio is similar to chimichurri but more lemon-forward. It also complements fish and vegetables, reflecting its traditional Sicilian uses. It’s quick to make, so prepare it while the steaks rest to avoid overcooking.
Recipe Tips and Notes
- Remove steak from the refrigerator at least 30 minutes before cooking (an hour for thicker cuts) so it cooks evenly.
- Season generously with coarse salt and press it into the meat. Pepper is optional.
- Salt draws moisture to the surface so the steak sears instead of steams; pat the surface dry before cooking.
- Timing: for a 1.5-inch (4 cm) rib eye, expect 5–6 minutes for medium-rare and 7–9 minutes for medium. Use a meat thermometer to confirm doneness.
- Thinner steaks will cook faster, so adjust times accordingly.
Serving Suggestions
Build a meal around the steak and fresh herb sauce. Potatoes are a classic companion: try roasted potato wedges with chipotle mayo or a baked jacket potato with spicy baked beans.
Fresh, bright salads balance the richness of steak and potatoes. Consider a zucchini salad with balsamic vinaigrette or a herby farro salad with olives and cherry tomatoes. For a heartier spread, dill potato salad, pasta salad with basil vinaigrette or a Greek orzo salad pair well.
Storage and Leftovers
Store leftover steak in the refrigerator for 3–4 days. Keep it on a lower shelf and in a single layer to avoid juices dripping onto other items.
To reheat, bring the steak toward room temperature for 30–60 minutes. Reheat gently in an oven set to about 135°C/275°F on a wire rack over a baking sheet until the internal temperature reaches around 45°C/110°F, then briefly sear in a hot skillet with a little oil—about one minute per side. Rest for 5 minutes before serving.
More Steak Recipes
- Grilled Tomahawk Steak
- Steak and Ale Pie
- Philly Cheesesteak Loaded Fries
- Classic Steak and Ale Pie
Rib Eye Steak with Sicilian Lemon Herb Sauce
Equipment
- Cast iron skillet or heavy-bottomed pan
Ingredients
- 2 x 400g / 14oz ribeye steaks (1.5 inch / 4 cm thick)
- Coarse salt
- 1 tbsp olive oil
- 1–2 sprigs fresh thyme or rosemary
- 2 tbsp butter
For the Salmoriglio Sauce
- 1–2 tbsp fresh oregano, chopped
- 4 tbsp fresh parsley, chopped
- 1 clove garlic, grated or pressed
- 1/2 tsp coarse salt
- Juice of 1/2 lemon
- 2 tbsp extra virgin olive oil
- Pinch of chilli flakes (optional)
Instructions
- Remove steaks from the fridge at least 30 minutes before cooking and season generously with salt. Pat dry with paper towels just before cooking.
- Preheat a cast iron or heavy pan until very hot. Add olive oil and heat briefly, then place steaks in the pan. Add thyme or rosemary. Cook one side without moving for about 2.5 minutes.
- Flip the steaks, add butter, tilt the pan and baste with melted butter for 7–10 seconds at a time. Continue basting a few times while cooking. A 1.5-inch steak should reach medium-rare in 5–6 minutes total; use a thermometer to check for about 60°C/145°F for medium-rare to medium.
- Transfer steaks to a plate and rest loosely covered for 10 minutes.
- While steaks rest, make the Salmoriglio: finely chop herbs, combine with grated garlic and coarse salt in a mortar and pestle or bowl and mash to a paste. Stir in lemon juice and olive oil, adjust seasoning and sprinkle with chilli flakes if using. Serve spooned over sliced steak.
Notes
Timings are based on 400g / 14oz rib eye steaks that are 1.5 inches (4 cm) thick. Thinner steaks will cook faster.
Nutrition (approx.)
Carbohydrates: 2 g |
Protein: 41 g |
Fat: 45 g
Nutrition information is an approximation.