Broiled Ribeye
Are you looking for a great steak recipe that’s fast and simple? This Broiled Ribeye recipe has the best flavor! It’s the perfect steak, ready in 10 minutes. Forget about cooking steaks on the grill and make this juicy steak in the oven.
One of my life goals is to simplify dinner prep. With a big family, it can be challenging to get dinner on the table. The first time that I made this fast ribeye steak recipe, I had to admit I was a bit nervous about how it was going to turn out. I’m not a stranger to cooking steaks in a cast-iron skillet, but for whatever reason, I had it in my brain that broiling a steak would overcook it.
Well, I’ll happily admit that I was wrong. From now on, when it’s steak night, this is my go-to recipe. In my opinion, this broiled ribeye recipe is the best way to cook steak any time of the year.
While you have the broiler going make this Broiled Scallops Recipe for an amazing surf and turf combo.
Ingredients
- Ribeye steak – Choose the perfect thickness for your liking.
- Salt – For flavor. We normally use kosher salt.
- Pepper – For flavor. Use freshly ground black pepper for the best flavor.
- Olive oil – Used in the pan to help broil the steaks perfectly.
See recipe card for quantities.
How to Make Broiled Ribeye Steak
This recipe is all about using a very hot pan and cooking the surface of the steaks at high heat to get a nice crust.
Step One: Preheat a cast iron pan. Preheat the oven broiler to high.
Step Two: Add the salt and pepper to the ribeye steak. Apply generously.
Step Three: Put the oil into the preheated pan. Immediately add the steak.
Step Four: Broil for 2 minutes per side.
Step Five: Let the steak rest for 5 minutes. Top with garlic butter, if desired.
Step Six: Slice and serve.
Top Tip💡
It is very important to let the steak rest after it is cooked. No matter the cooking method, a resting time of 5-10 minutes is needed. This lets the steak juices be released back into the meat, ensuring that each bite is perfectly tender and juicy. If you cut the meat before it rests, the juices will leak out into the plate instead of back into the steak.
Substitutions
- Use different types of meat – This simple recipe can be done with t-bone steaks, strip steaks, flank steak, and more.
Variations
- Spicy – If you want to add a bit of heat to your broiled ribeye, you can season with cayenne pepper or red pepper flakes.
- Marinade – Go ahead and marinade this overnight before cooking using my Keto Steak Marinade.
- Surf and Turf – Make this Broiled Scallops Recipe at the same time as the steak.
Equipment
To make this simple steak recipe, it’s a good idea to have a cast iron pan and an instant-read meat thermometer or a digital thermometer.
Storage
Once you cook the rib steaks, you can store any leftovers for later. Let the meat cool to room temperature, and then place steaks into an airtight container. Keep the steaks in the fridge, reheat, and eat within 2-3 days.
You can reheat in the microwave or low and slow in the oven.
Common Questions
That depends on the doneness level that you want, and it comes down to personal preference. From a medium rare steak, you’re aiming for an internal temperature of 130-135 degrees. For a well-done steak, the temperature should be 160-165 degrees.
A starch like potatoes (or a sub like mashed cauliflower) and steamed vegetables are two of my top picks. Steak is a versatile protein that really does pair well with a ton of different flavors, so you can easily mix and match the pairings and change them up.
You can also never go wrong with a side salad. Homemade rolls or baked bread work great, too. Don’t forget that the steak is the star of the dinner show, so pair it with foods that complement it, not overtake it.
Or broil your whole meal and make this Broiled Broccoli Recipe to go with your ribeye.
When selecting the best ribeye steak, pay attention to the marbling of fat within the meat. Look for ribeyes with a good amount of visible white streaks of fat throughout the muscle, as this will contribute to tenderness and flavor. Additionally, choose steaks that are bright red, indicating freshness.
Inspect the overall texture of the meat by gently pressing it to make sure it feels firm but remains somewhat soft. Avoid any packages that show signs of discoloration or excessive liquid accumulation as these could be signs of spoilage.
Lastly, consider choosing a ribeye steak that is USDA-graded Choice or Prime for a higher quality piece of meat. Ask your butcher for recommendations and guidance on selecting the best ribeye based on your preferences for taste and tenderness.
Related Meat Recipes
Looking for other recipes like this? Make sure to check out my Keto Salisbury Steak as well as my Steak and Broccoli Stir Fry.
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Broiled Ribeye Recipe
Ingredients
Garlic Herb Butter
- 1 tbsp salted butter softened
- pinch dried herbs such as rosemary
- pinch garlic powder
- pinch black pepper
Instructions
- Preheat a cast iron pan in the oven or on the stovetop. You want it to be HOT before adding the ribeye.
- Preheat the broiler to high.
- Season the ribeye with salt and pepper.
- Add the oil to the cast iron pan. Add the steak.
- Broil for 2 minutes per side.
- Let rest for 5 minutes. Slice against the grain.
Garlic Herb Butter
- Mix the butter with the seasonings in a small bowl.
- Spoon onto the hot steak. The compound butter can be made ahead and kept in the fridge.
how done will this be? rare, medium rare, medium or medium well?
I highly recommend temping your steak. We like medium-rare which will be 130° to 135° after resting. For medium-rare take it out of the pan at 125°.