Jul 09 2026
Restaurants›Mo Brady's Steakhouse›Ribeye Recipe

Ribeye Recipe

Inspired by Mo Brady's Steakhouse
Time50m
Serves1

14 oz.

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Ingredients

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Meat

Seasoning

Optional Garnish

Method

Preparation

  1. 1

    Remove Steak From Fridge

    Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps in achieving an even cook.

  2. 2

    Season the Steak

    Pat the steak dry with paper towels. Rub the olive oil all over the steak, and then sprinkle the kosher salt, black pepper, and garlic powder evenly on both sides. Let it sit for a few minutes to absorb the flavors.

Cooking

  1. 3

    Preheat the Pan

    Heat a heavy skillet (cast iron works best) over medium-high heat until it’s very hot, about 5 minutes.

  2. 4

    Sear the Steak

    Place the ribeye steak in the hot skillet. Sear for about 4-5 minutes on one side without moving it to form a nice crust.

  3. 5

    Flip and Cook

    Flip the steak using tongs and continue to cook for another 3-4 minutes for medium-rare. Adjust the time according to your preferred doneness.

  4. 6

    Add Butter and Rosemary (optional)

    If desired, during the last minute of cooking, add the butter and rosemary sprig to the pan. Baste the steak by spooning the melted butter over the top.

  5. 7

    Check Doneness

    Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium.

  6. 8

    Rest the Steak

    Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute.

Serving

  1. 9

    Slice and Serve

    Slice the ribeye against the grain and serve hot. Enjoy your perfectly cooked ribeye steak!

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