This rib-eye steak recipe yields juicy, perfectly cooked steaks whether you grill or cook on the stove. The directions are simple and reliable, and the sautéed mushrooms add a savory finish.
You may also enjoy recipes for sirloin steak with peppercorn sauce and pan-seared steak with creamy mushroom sauce.
Why this recipe works
- Flavorful seasoning: A blend of kosher salt, black pepper, garlic and onion powders, plus paprika, enhances the beef without overpowering it.
- Tender, juicy results: Letting the steaks rest at room temperature after seasoning promotes even cooking and better texture.
- Aromatic mushrooms: Garlic and butter turn mushrooms into a rich, complementary topping for the steak.
- Flexible methods: Grill or pan-sear depending on your equipment and preference.
Ingredients and notes
- Rib eye steaks: Richly marbled; aim for about 1″ thick for even cooking.
- Olive oil: Helps the dry seasonings adhere and encourages a good sear.
- Kosher salt & black pepper: Essential for seasoning and enhancing flavor.
- Garlic powder, onion powder, paprika: Simple pantry spices that boost savory and smoky notes.
- Mushrooms, butter, garlic: Sautéed together to create an earthy, buttery topping.
- Fresh thyme or rosemary (optional): Add during the last minute of cooking for an herbal lift.
See the full recipe, ingredient list, and tips below.
Rib-eye steak: step-by-step
- Season the steaks: Mix kosher salt, black pepper, garlic powder, onion powder, and paprika. Rub the steaks with olive oil, coat both sides evenly with the spice mix, and let them sit at room temperature for 15 minutes.
- Prepare the mushrooms: Melt butter in a skillet over medium heat. Add minced garlic and cook 1 minute until fragrant. Add sliced mushrooms and cook, stirring occasionally, until golden and tender, about 5–7 minutes. Keep warm.
- Grilling method: Preheat the grill to high (450–500°F). Grill steaks, flipping halfway, to desired doneness (times below).
- Stove-top method: Heat a cast-iron skillet over high heat until very hot. Sear the steaks, flipping halfway, to your preferred doneness. Add thyme or rosemary in the last minute if desired.
- Rest the steaks: Remove from heat and rest on a cutting board for 5 minutes so juices redistribute.
- Serve: Slice against the grain and top with sautéed mushrooms.
Substitutions and variations
- Seasoning: Swap the spice mix for a Cajun blend or a commercial steak rub for a different profile.
- Mushrooms: Use cremini, portobello, or shiitake for varied texture and flavor.
- Sauces: Pair with a peppercorn, blue cheese, or chimichurri-style sauce to change the finish.
Chef’s guide: expert tips
These tips come from professional kitchen experience and classic techniques to help you get restaurant-quality results at home.
- Dry aging: For deeper flavor, dry-age steaks in the refrigerator for a few days—wrap loosely and place on a rack to air-dry.
- Butter basting: Near the end of cooking, spoon melted butter and garlic over the steak for added richness.
- Caramelized onions: Slowly caramelize sliced onions in butter and serve alongside the steak for a sweet-savory complement.
Storing and reheating leftovers
- Fridge: Store cooled steak in an airtight container for up to 3 days. Keep mushrooms separate to retain their texture.
- Reheat: Warm steak gently in a 250°F oven on a baking sheet for 15–20 minutes, or reheat over low heat in a skillet until just warmed. Reheat mushrooms in a skillet over medium heat for 5–7 minutes.
Recipe FAQs
Yes. A simple marinade of olive oil, soy sauce, garlic, and herbs adds flavor. Marinate from 30 minutes up to 24 hours depending on intensity desired.
Choose a well-marbled cut, avoid overcooking, and consider light pounding or a short marinade with an acid (vinegar or lemon juice) to tenderize.
Thaw overnight in the refrigerator. For a faster method, seal the steak in a bag and submerge in cold water, changing the water every 30 minutes until thawed.
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How to make an epic rib-eye
Ingredients
- 4 rib-eye steaks, about 1 inch thick (10–12 oz each)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 8 oz mushrooms, sliced
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Fresh thyme or rosemary sprigs (optional)
Instructions
Season the steaks
- Combine kosher salt, black pepper, garlic powder, onion powder, and paprika in a small bowl.
- Rub steaks with olive oil, coat evenly with the spice mixture, and let rest at room temperature for 15 minutes.
Prepare the mushrooms
- Melt 2 tbsp butter in a skillet over medium heat. Add minced garlic and cook 1 minute.
- Add sliced mushrooms and cook until golden and tender, about 5–7 minutes. Keep warm.
Grilling
- Preheat grill to high (450–500°F). Grill steaks, flipping once, to the times listed below.
Stove-top
- Heat a cast-iron skillet over high heat until very hot. Sear steaks, flipping once, to the times below. Add fresh herbs in the last minute if desired.
Rib-eye cooking times
- Rare: 3–4 minutes per side (120°F)
- Medium-rare: 4–5 minutes per side (130°F)
- Medium: 5–6 minutes per side (140°F)
- Medium-well: 6–7 minutes per side (150°F)
- Well-done: 8–9 minutes per side (160°F)
Rest and serve
- Remove steaks from heat and rest on a cutting board for 5 minutes. Slice against the grain and top with the sautéed mushrooms.
Notes
- Use a meat thermometer for best accuracy when checking doneness.
- Bringing steaks to room temperature before cooking ensures even results.
- Resting is essential to retain juices.
- Try different herbs and spice blends to suit your taste.
- For a finishing touch, drizzle a little balsamic glaze over the mushrooms before serving.
Nutrition
Carbohydrates: 4 g |
Protein: 48 g |
Fat: 45 g
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Meet the Chef!
Hi, I’m Debs — a Cordon Bleu-trained chef and recipe developer. I create straightforward, reliable recipes and share professional tips gathered from a decade in restaurant kitchens to help you get delicious dinners on the table quickly.