Jul 13 2026

Restaurants›Black Canyon Restaurant›Ribeye Steak Recipe

Ribeye Steak Recipe

Inspired by Black Canyon Restaurant

Time45m

Serves2

Juicy ribeye steak cooked to your liking.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation

1
Prepare the Steak
Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This will ensure even cooking.
2
Season the Steaks
Rub both sides of the ribeye steaks with olive oil. Generously sprinkle salt, black pepper, and garlic powder on both sides, pressing the seasonings into the meat.

Cooking

3
Preheat the Pan
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. You can test if it's ready by sprinkling a few drops of water in the pan; if they sizzle and evaporate immediately, the pan is ready.
4
Cook the Steak
Place the seasoned ribeye steaks in the hot skillet. Cook for 4-5 minutes on the first side without moving them, until a crust forms.
5
Flip and Add Butter
Flip the steaks over using tongs. Add the butter and rosemary sprigs to the pan. Cook for another 4-5 minutes for medium-rare, basting the steaks with the melted butter using a spoon.
6
Check for Doneness
Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for about 130°F (54°C). Adjust cooking time according to your preferred doneness.

Serving

7
Rest and Serve
Once cooked to your liking, remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute. Slice against the grain and serve immediately.

More from Black Canyon Restaurant