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22May, 24
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The Ultimate Guide to Cooking Steak to Perfection

Indulge in the Rich Flavor of Steakhouse-Quality Ribeye Steaks from the Comfort of Your Own Home!

My family and I are obsessed with this incredibly easy skillet ribeye steak recipe that yields mouth-watering results every time! With just a few simple steps, you’ll be savoring tender, juicy steaks that rival even the finest steakhouse

Say goodbye to overpaying for a luxurious meal out and hello to a culinary experience that will leave you feeling like a chef extraordinaire!

Get ready to impress your loved ones and elevate your dinner game with this foolproof skillet ribeye steak recipe that’s sure to become a family favorite!

One SUPER IMPORTANT Tip: Grab a good meat thermometer.

Steak can be super intimidating – I get it! We spend our hard-earned money on a beautiful cut, the last thing we want to do is overcook it or not thoroughly enjoy it.

Intimidating for sure!

I’ve heard this fear voiced from our community A LOT over the years.

Cooking THE BEST DARN steak at home can be REALLY EASY as long as we have a basic guide to follow.

Here are the reasons why it is important to buy steak with lots of marbling:
Tenderness: Marbling makes the beef tender. When the fat melts during cooking, it keeps the meat moist, so natural juices don’t evaporate in the pan.
– Juiciness: Marbling keeps the meat moist, so natural juices don’t evaporate in the pan.
– Flavor: Marbling adds flavor and juiciness as the fat melts into the steak.
– Texture: Marbling makes it easier to chew beef, so the person eating the beef perceives the beef to be more tender.
– Health: The type of fat that is considered marbling is unsaturated fat, which is an important part of a healthy diet.

Marbled meat also contains oleic acid, which is also found in things like olive oil.

The Ultimate Guide to Cooking Steak to Perfection

Are you a steak lover looking to achieve the perfect doneness? Look no further!

Cooking times for skillet ribeye steaks can vary depending on thickness and the quantity of steaks you’re cooking, but internal temperature is the key to getting it just right.

Use this handy guide to ensure your steak is cooked to your liking:

Internal Temperature and Doneness Chart for Ribeye Steak
– Rare: 120-130 degrees f (sear for 2-3 minutes per side)
– Medium Rare: 130-140 degrees f (sear for 3-4 minutes per side)
– Medium: 140-150 degrees f (sear for 4-5 minutes per side)
– Medium Well: 150-160 degrees f (sear for 5 plus minutes per side)

Remember, internal temperature is the most reliable indicator of doneness, so make sure to use a meat thermometer to ensure your steak is cooked to perfection. Happy cooking!

🥩If you eat beef, you might want to consider making sure it comes from grass-fed cows!

Grass-fed beef offers up to 5x the amount of omega-3 fatty acids as conventionally raised beef.

It’s also higher in conjugated linoleic acid (CLA), a type of fat that appears to be linked with a lower incidence of some chronic diseases.

Plus, it’s higher in vitamins A, E, and antioxidants compared to beef from cows that were fed grain.
You can buy grass-fed beef in most supermarkets … but a nearby farmer’s market/local butcher can help you to find a great local source.

✅Because grass-fed is a little leaner than grain-fed beef, cook it at a lower temperature for a shorter time to avoid damaging the omega-3s.



🧈 How To make your own Ghee:

1 serving


  • 1 (12-oz) ribeye steak (about 1-1/4 inches thick)
  • 1/2 tsp flaky sea salt, or to taste
  • 1/4 tsp freshly ground black pepper, or to taste
  • 1 Tbsp tallow, avocado oil, ghee, olive oil, or a combination of these fats
  • 1 fresh garlic clove, peeled and crushed


Pat your steak dry with paper towels and allow it to sit and reach room temp, on the counter, for about 20 minutes.
Season both sides with sea salt and pepper.

Heat a skillet or heavy-bottom pan over medium-high heat until it’s really hot.

Drizzle your fat/oil of choice in the pan and carefully add the steak.

Cook for 2-3 minutes, or until a golden-brown crust is developed. Flip the steak and rub the developed crust with your garlic.

Cook for another 2-3 minutes for rare. For medium-rare cook it a bit longer, around 4-6 minutes.

Full, precise temperature guide to cooking the perfect steak with full internal temps listed (which is the best indicator of doneness) is written for you above in the description.

Transfer your steak to a cutting board, rub the other side of your steak with the garlic clove, then place the crushed garlic on top and cover with a large lid.

Allow your steak to sit for about 5 minutes, to seal in all the juices. Remove the lid and slice against the grain.
Serve immediately and enjoy!

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