20 Rib Eye Steak Recipes to Master

The key to extra-juicy rib eye steaks, according to chef Renee Erickson, is to baste them with butter while they sear. She also uses her rich anchovy-cumin butter to baste roast salmon and spreads it on tartines with radish slices.

The trick to this amazingly delicious steak by Kay Chun is basting it with garlicky anchovy butter while it roasts.

These rib eye steaks from Seattle chef Renee Erickson are pan-roasted in a cast-iron skillet and basted with butter as they cook for an incredible caramelized crust.

Rib eye steak can seem intimidating to cook, but this dish couldn't be more simple. Based on a recipe from Alain Ducasse, this method has essentially two parts: seasoning the meat well and letting it stand at room temperature for at least half an hour, and then cooking the steaks in a hot cast-iron skillet. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme, and garlic that's already in the skillet, so they're crusty outside and richly flavored.

A little Champagne vinegar in the dressing adds punchy flavor to these super easy steaks by F&W's Justin Chapple.

This intense sauce is thickened with bread and enriched with dark stout. It's great on any steak, particularly a thick cut like this rib eye. Also accompanying the beef: a hearty mix of sauteed onions and brussels sprouts.

For this shabu-shabu, you’ll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice.

Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth, good-quality red wine, and a few pats of butter to bind it all together and thicken it to a syrupy consistency. A perfect interplay of acid from the wine and sumptuous fat, the sauce is an ideal accompaniment to a peppercorn-crusted rib eye steak. The well-marbled cut stays more tender than New York strip, and its rich, beefy flavor infuses the pan sauce. Trim the steak of large pieces of fat and tie it into a round for even cooking.

The combination of tangy-sweet jam and garlicky, buttery meat is irresistible. New York City chef Dan Kluger says the trick to grilling perfect steak is starting the meat at room temperature and turning it often so it cooks evenly.

These fast hoagies from Kay Chun are based on Korean bulgogi—grilled marinated beef. Chun tosses steak, peppers, and onions in a tasty mix of soy sauce, garlic, and ginger before grilling.

To make this steak tartare, you’ll need both flatiron steak and boneless rib eye. Freeze the beef until it’s just firm (about 15 minutes) before you dice.

The surprise in this dish is celery, which is actually perfect for skewering and grilling. It becomes deliciously crisp and tender, making it the ideal partner for rich and fatty rib eye steaks.

These burgers are made with a mix of boneless beef chuck and boneless rib eye steak. Homemade au poivre special sauce, flavored with briny green peppercorns and cornichons, cognac, chives, lemon juice, shallot, and salt adds the finishing touch.

To celebrate summer, 2002 BNC Suzanne Tracht says, “this juicy, sweet combo of Gorgonzola and beef alongside fresh heirloom tomatoes is how I kick off the outdoor months.” A two-rib prime rib eye mini-roast makes it easy to light up the grill.

Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled Wagyu a hit of savory, lightly sweet flavor from the roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use frozen figs rather than dried. Just make sure to thaw them beforehand for the best texture.

Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook the vegetables; meats; and, eventually, noodles throughout the night. 

“We're simply saucing a seared piece of well-marbled rib eye (still raw in the center) with a cold, spicy broth for a refreshing, hearty dish that demands a cold cerveza,” Marcela Valladolid writes of her recipe for rib eye aguachile.

The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.

Freshly grated Parmigiano-Reggiano adds an unexpected hit of nutty, sweet flavor to rib eye steaks marinated in Thai seasoning sauce, white pepper, and soy sauce in this Night + Market recipe by Kris Yenbamroong, who named the dish for his father, Prakas. Quickly searing the steaks allows them to develop a dark, flavorful crust before resting, slicing, and finishing them in the pan sauce, where they absorb even more flavor and cook to a perfect medium-rare.