Jul 13 2026
Restaurants›Mason's Grill›Ribeye Steak Recipe

Ribeye Steak Recipe

Inspired by Mason's Grill
Time45m
Serves1

12 oz ribeye cooked to perfection

Jump to Recipe

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.

Steak

Method

Preparation

  1. 1

    Prepare the Steak

    Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This allows for even cooking.

  2. 2

    Season the Steak

    Generously season both sides of the ribeye steak with kosher salt and black pepper.

Cooking

  1. 3

    Heat the Pan

    In a large cast-iron skillet or heavy pan, heat the olive oil over medium-high heat until it shimmers.

  2. 4

    Sear the Steak

    Carefully place the ribeye steak in the hot skillet. Sear for about 4-5 minutes on the first side without moving it, until a golden-brown crust forms.

  3. 5

    Flip and Add Aromatics

    Flip the steak using tongs. Add the garlic cloves, fresh rosemary, and butter to the pan. Cook for another 4-5 minutes for medium-rare, while spooning the melted butter over the steak.

  4. 6

    Check the Temperature

    Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C). Adjust cooking time as needed.

Resting and Serving

  1. 7

    Rest the Steak

    Once cooked to your desired doneness, remove the steak from the skillet and place it on a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.

  2. 8

    Serve

    Slice against the grain and serve the ribeye steak warm, optionally drizzled with the pan juices.

More from Mason's Grill