Boneless Ribeye Steak

If you’ve ever wondered how to cook a boneless ribeye steak that’s juicy, flavorful, and perfectly seared, you’re in the right place. This guide will walk you through everything you need to know from selecting the best cut to mastering a golden crust at home. Known for its rich marbling and bold flavor, the boneless ribeye is one of the most popular cuts for steak lovers.

How to cook a boneless ribeye steak

The boneless ribeye steak is known for its rich marbling, which delivers unbeatable flavor and tenderness. Unlike leaner cuts, ribeye stays juicy even with high-heat cooking, making it one of the best steaks for home cooks. I always look for a steak with a lot of marbling and is at least 1″ thick. Boneless ribeye steaks cook evenly and are easy to handle, making it ideal for beginners and experienced cooks alike.

In the photo below, the steak on the left has better marbling (fat) throughout. The steak on the right is more muscular and less fatty. Both will come out good, but the one on the left with more marbling will taste better.

Step-by-Step: How to Cook Boneless Ribeye Steak

1. Bring Steak to Room Temperature

Take your ribeye out of the fridge 30–45 minutes before cooking. This ensures even cooking throughout.

2. Season Generously

Pat the steak dry with paper towels. Drizzle a little olive oil all over both sides and then season both sides with Montreal steak seasoning or just salt and pepper. I use about 1 tablespoon of Montreal steak seasoning for every pound of steak. So, if your steaks come out to 1.5 lbs, then you should use 1.5 tablespoons of Montreal steak seasoning.

Tip: A dry surface helps create that perfect crust.

3. Preheat Your Pan

Heat a cast-iron skillet over medium-high heat until it’s very hot. Add olive oil.You want the pan smoking slightly as this is key for a perfect steak sear.

If you are searing it on the stove top and then finishing the steak in the oven, you should also preheat your oven to 400F

4. Sear the Steak

Place the steak in the pan and don’t move it for 2 minutes. Flip and cook another 2 minutes. Then, add it in to your oven for 5-8 minutes.

If you are cooking this only on the stove top, you should cook your steak for 3-4 minutes on each side.

Use a thermometer to bring your steak to your preferred doneness level, keeping in mind the steak will increase about 5 degrees as you are letting it rest.

• Rare: 120–125°F
• Medium rare: 130–135°F
• Medium: 140–145°F

5. Let it Rest

Remove the steak and let it rest for 5–10 minutes before slicing. This keeps the juices locked in. Add 1 tbsp of butter on top of each steak.

Pro Tips for the Best Ribeye Steak

• Use a thick cut for better control over doneness
• Don’t overcrowd the pan
• Avoid flipping the steak too often.
• Always rest your steak
• Use high heat for a perfect crust

What Makes Boneless Ribeye Steak Special?

The ribeye comes from the rib section of the cow, an area that doesn’t get much exercise. Because of this, the meat stays naturally tender. What truly sets the boneless ribeye apart, though, is its marbling, the thin streaks of fat woven throughout the meat. As the steak cooks, this fat melts and infuses the meat with deep, buttery flavor.

If you’re someone who values flavor over leanness, ribeye is hard to beat. It has a juicy, rich taste that stands up well to simple seasoning. You don’t need complicated marinades, just some Montreal steak seasoning will let the natural flavor shine.

What to Serve with Ribeye Steak

Pair your pan-seared ribeye steak with:

Boursin Mashed Potatoes or Roasted Sweet Potatoes and Brussels Sprouts

How to cook Boneless Ribeye Steak

INGREDIENTS  

• 2 boneless ribeye steak about 3/4 lb each
• 1.5 tbsp montreal steak seasoning
• 1 tbsp olive oil
• 2 tbsp salted butter

INSTRUCTIONS 

• Heat a large cast iron pan on medium heat and preheat the oven to 400 F
• Drizzle olive oil on both sides of the steaks and evenly distribute the seasoning.2 boneless ribeye steak, 1 tbsp olive oil, 1.5 tbsp montreal steak seasoning
• Once the pan is slightly smoking, place down the steak and sear it for 2 minutes. Flip the steaks, and sear for another 2 minutes. Do not move the steaks while they are searing. 
• Turn off the stove and place the whole pan, steaks included, in the oven. Cook for 5-8 minutes, flipping over the steaks once halfway. 7 minutes gave me a perfect medium. Use a meat thermometer to remove the steaks once they reach your level of doneness. If you like your steaks medium rare, remove the steaks after 5 minutes and then use your meat thermometer. The steaks will increase 5 degrees when they are resting.
• Remove the steaks from the oven and let them rest on a plate. Add one tbsp of butter to the center of each steak while it rests. 2 tbsp salted butter

NOTES

If you do not want to put the steaks in the oven, you can cook them on the pan for 3-4 minutes on each side. Use a meat thermometer and remove the steaks once they reach your preferred level on doneness.

• Rare: 120–125°F
• Medium rare: 130–135°F
• Medium: 140–145°F