Rib Eye Steak


  • 1 (1-1/4 to 1-1/3 Pound) Bone-in Rib Eye Steak
  • Salt to taste
  • Pepper to taste
  • 2 Teaspoons Olive Oil or oil of your choice
  • 1 Tablespoon Butter


  1. Be sure to take the meat out of the refrigerator at least 15 minutes prior to cooking.  Otherwise, the proteins will contract and the meat will not cook properly inside.  Also, make sure the steak is dry.  You don't want any moisture on your steak.

  2. Salt and pepper the steaks right before cooking.

  3. Preheat the oven to 350 degrees Fahrenheit.  Line a baking sheet with non-Stick foil.

  4. Heat a large pan to medium-high heat.  Add two teaspoons of olive oil to the pan.  Add the steak.  Lower the heat to medium.

  5. Cook the steaks, one at a time, for about 3 minutes per side to sear in the juices.

  6. Add in a tablespoon of butter to the pan the last minute of cooking.  Baste the steak with the butter.  You want the steak to soak up some of that delicious butter flavor.

  7. Transfer steaks to a baking sheet.  Bake the steaks for 5 minutes for medium-rare and 6-7 minutes for medium.  

  8. Make sure you allow the steaks to rest at least 5 minutes before you cut into them.  Otherwise, the juices will run out and the steak will dry out.

Recipe Notes

This is the recipe for one bone-in Rib Eye Steak.  Multiple the recipe by the number of people serving.