How to Cook a Rib-eye Steak on the Griddle

Rib-eye is a primo steak, equally prized in home kitchens and upscale steakhouses. Cut from the tender area between the chuck and the short loin, rib-eye is meaty and rich in flavor, with just enough white marbling for juicy, mouthwatering goodness. Rib-eye isn't a budget meat, but it's worth every penny. The griddle is an ideal cooking surface for rib-eye, which benefits from quick cooking at high temperatures. For the best flavor, cook the steak the same day you bring it home from the supermarket.

A rib-eye steak on a white plate. (Image: ludhi85/iStock/Getty Images)

Step 1

Remove the steak from the refrigerator and let it sit for approximately 20 minutes to come to room temperature.

Step 2

Season the meat generously with freshly ground black pepper.

Step 3

Heat the griddle over medium-high temperature until the griddle is smoking hot and a drop of water skitters across the surface. Don't oil the griddle.

Step 4

Place the steak on the griddle and let it cook for 2 or 3 minutes, then flip the steak with tongs.

Step 5

Brush the steak generously with about 4 ounces of butter, then let the butter melt evenly around the meat and onto the griddle. If desired, top the steak with several garlic slivers of garlic.

Step 6

Pour off the melted butter and add another layer of butter when the first layer of butter stops foaming. You can also add more garlic, if desired.

Step 7

Cook the steak, turning frequently, until the meat is golden brown on both sides, and a meat thermometer reaches 145 degrees Fahrenheit. This temperature is medium-rare, the recommended level of doneness for moist, tender rib-eye steak.

Step 8

Place the steak on a serving plate and let it rest, uncovered, for 10 minutes. Sprinkle the steak with salt to taste and serve.

Things You'll Need

  • Freshly ground black pepper

  • Tongs

  • Butter

  • Garlic slivers (optional)

  • Meat thermometer

  • Serving plate

  • Salt


Never turn rib-eye steak with a fork. Puncturing the steak results in loss of flavorful meat juices.

Load comments

Copyright © 2019 Leaf Group Ltd. Use of this web site constitutes acceptance of the LIVESTRONG.COM Terms of Use , Privacy Policy and Copyright Policy . The material appearing on LIVESTRONG.COM is for educational use only. It should not be used as a substitute for professional medical advice, diagnosis or treatment. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse any of the products or services that are advertised on the web site. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the advertisements are served by third party advertising companies.