As a steak enthusiast, I’m often asked what the best way is to cook a juicy, flavorful ribeye steak. The truth is, there are several great methods, each with their own unique advantages. In this article, I’ll walk you through how to cook ribeye steak in an air fryer, in the oven, on the stove, and on the grill, sharing my personal experiences and tips for each technique. By the end, I’ll reveal what I believe is the absolute best way to prepare this king of all steaks.

1. How To Cook Ribeye Steak

Ingredients

  • 1 thick-cut ribeye steak (approximately 1.5 inches thick)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • In Air Fryer

When it comes to ribeye steak, the air fryer is a great option that results in a nicely seared exterior and juicy, tender interior.

Preheat your air fryer to 400°F (200°C) for 5 minutes.

Pat the ribeye steak dry with paper towels and brush it with olive oil on both sides. Then season the steak with kosher salt and black pepper, ensuring an even coating on all sides.

Place the ribeye in the air fryer basket and cook the steak for 10 minutes for medium-rare, flipping it halfway through the cooking time.

Use a meat thermometer to verify that the internal temperature reaches 130-135°F (54-57°C).

Remove the ribeye from the air fryer and let it rest for 5 minutes before slicing and serving.

  • In Oven

Cooking a ribeye in the oven is a classic method that results in an evenly cooked, juicy steak with a nice crust.

Preheat your oven to 400°F (200°C).

Remove the ribeye steak from the refrigerator and allow it to come to room temperature, about 30 minutes before cooking.

Next, pat the steak dry with paper towels, then brush it with olive oil on both sides. Then season the steak generously with kosher salt and black pepper, pressing the seasoning into the meat.

Place the seasoned ribeye on a baking sheet or in an oven-safe skillet.

Cook the ribeye in the preheated oven for 10-12 minutes for medium-rare, or until it reaches an internal temperature of 130-135°F (54-57°C) when measured with a meat thermometer.

Once cooked to perfection, remove the ribeye from the oven and let it rest for 5 minutes before slicing and serving.

  • On the Stove

Pan-searing a ribeye steak on the stovetop is perhaps the most classic preparation, and one that I find myself returning to time and time again.

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

Pat the steak dry with paper towels, then season it with kosher salt and black pepper on both sides, gently pressing the seasoning into the meat.

In a cast iron skillet, heat the vegetable oil or clarified butter over medium-high heat until it shimmers.

Place the seasoned ribeye in the hot skillet and cook for 3-4 minutes per side for medium-rare, flipping only once. Use a meat thermometer to check the internal temperature of the steak, aiming for 130-135°F (54-57°C).

Remove the ribeye from the skillet and let it rest for 5 minutes before slicing and serving.

  • On Grill

Grilling a ribeye steak is perhaps my absolute favorite way to cook it.

Preheat your grill to medium-high heat.

Brush the ribeye steak with olive oil on both sides. Then season the steak with kosher salt and black pepper, ensuring an even coating on all sides.

Place the seasoned ribeye directly on the hot grill grates. Grill the steak for about 4-5 minutes per side, turning only once, for a medium-rare doneness. The internal temperature should reach 130-135°F (54-57°C).

Remove the steak from the grill and allow it to rest for 5 minutes before slicing and serving.

After experimenting with all four of these cooking methods, I have to say that best way to cook a ribeye steak is on the grill. There’s just something about that smoky, charred flavor that you can’t replicate through any other cooking technique. Plus, the high heat of the grill helps to render down the fat, resulting in an incredibly juicy and decadent final product.

However, other cooking methods still have their own advantages. The air fryer is a great, hands-off option that yields a nicely seared crust. Oven-roasting results in an evenly cooked, tender steak. And pan-searing on the stovetop is a classic technique that locks in all the beefy, umami-rich flavors.

Ultimately, that’s just my opinion and the “best” way to cook a ribeye steak will depend on how you feel after cooking it. But no matter which method you choose, the key is to start with a high-quality, well-marbled cut of beef and to cook it with care and attention to detail. You’re sure to end up with a perfectly cooked, mouthwatering ribeye steak every time.

Emily Harris

Emily Harris is a seasoned chef and a food aficionado with a boundless love for all cuisines. With years of experience experimenting in the kitchen and crafting delightful dishes, Emily has honed her culinary expertise to share with the world

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