Hubby's Perfect Ribeye

Cindy McLaughlin


My husband has been perfecting this recipe for 13 years. We feel that he has finally got it "just right!"

★★★★★ 1 vote
24 Hr
25 Min
Pan Fry


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16 oz
ribeye 1" - 1 1/2" thick
1 tsp
kosher salt per side
1 tsp
peppercorns, tricolored, freshly cracked per side
1/2 tsp
garlic powder per side
1 Tbsp
butter, softened

How to Make Hubby's Perfect Ribeye


  • 1Keys to choosing the perfect ribeye steak.
    1.) Type of Beef: Prime - Costco has prime beef.
    2.) Thickness: 1" to 1 1/2"
    3.) Marbling: Lots of small marbling all over the cut of meat. No large blobs of fat in the middle.
  • 2Prep Time: 1-4 days
    This is a long time, but it does mimic the dry ageing used in the best steak houses.

    Place steak on a the smallest plate it will fit on. Cover with a paper towel. Refrigerate for 1 to 4 days. Replace paper towel daily or more often if damp.
  • 3Remove steak from refrigerator. Preheat oven to 350 F.
    Place steak on a cake rack over your broiler pan and bake for 10 minutes.

    The idea is to have the steak reach a temperature of 100°F. Use a meat thermometer. (Time is approximate and depends on your individual oven's temperature and the thickness of your steak.)
  • 4Let steak rest for 10 minutes. (Don't skip this part. It allows the juices to redistribute and keeps the meat from drying out.)
  • 5While steak is resting, preheat a cast iron pan to screaming hot.
  • 6Season steak with salt and pepper only at this point.
  • 7Add steak to pan in a well-ventilated room for 2 minutes on each side for medium-rare steak. (It will smoke!)
  • 8Remove steak from pan and cool for 5-10 minutes to redistribute the juices.
    Add butter and garlic powder. (Optional but we love it!)

Printable Recipe Card

About Hubby's Perfect Ribeye

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #steak, #ribeye

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