Updated 30 September 2026
Ribeye is the steak for flavour. Cut from the fore rib, it's the most marbled of the everyday steaks, with a pocket of fat in the middle (the "eye" of fat) that melts as it cooks and bastes the meat from within. That makes it juicy and forgiving, but it also means it needs a little more heat and time than sirloin to render properly. Here's how to cook ribeye steak so the fat melts and the crust is deep and dark.
What you need
- 2 ribeye steaks, 2–3cm thick. Our Rib-eye Steak 2x 6oz (£10.49) are a midweek pair; the Ribeye Steaks 8x6oz (£38.99) fill the freezer.
- A little vegetable oil or beef dripping
- Flaky sea salt and black pepper
- 30g butter, 2 crushed garlic cloves and a sprig of thyme or rosemary (optional)
How to cook ribeye steak in a pan
- Take it out early. 20–30 minutes out of the fridge, then pat it very dry.
- Season generously with salt just before cooking (or 40 minutes to overnight ahead).
- Heat a heavy pan over a high heat until it's smoking. Add a thin film of oil.
- Sear the fat edge. Stand the steaks on their fatty edge for 1–2 minutes to start rendering.
- Cook, turning every minute, for the times below. Ribeye can spit, so keep a lid or splatter guard handy.
- Baste. In the last 1–2 minutes, add the butter, garlic and herbs and spoon the foaming butter over.
- Rest for 4–5 minutes on a warm plate.
Ribeye steak cooking times
Total time in a very hot pan, turning every minute. Ribeye is best from medium-rare to medium, when the fat has rendered.
| Doneness | 6oz, about 2cm | 10oz, about 3cm | Core temp (after resting) |
|---|---|---|---|
| Rare | 3–4 minutes | 5–6 minutes | about 50–52°C |
| Medium-rare | 5 minutes | 7–8 minutes | about 55–57°C |
| Medium | 6–7 minutes | 9–10 minutes | about 60–63°C |
| Medium-well | 8 minutes | 11–12 minutes | about 65–68°C |
| Well done | 9–10 minutes | 13–14 minutes | 70°C+ |
Times are a guide: a thermometer is the most reliable check. The steak climbs a couple of degrees as it rests.
How to cook a half-inch ribeye
A thin (about 1.25cm) ribeye cooks very quickly. Get the pan as hot as possible and cook for 1–1½ minutes a side for medium-rare, then rest for 2 minutes. There's little time for the fat to render, so trim any thick fat before cooking.
How to cook a 10oz ribeye steak
A 10oz ribeye is usually about 3cm thick. Sear the fat edge first, then cook for 7–8 minutes in total for medium-rare, turning every minute and basting at the end. If it's thicker than 3.5cm, sear it and finish in a 200°C (180°C fan) oven for 4–6 minutes.
Ribeye medium-well and well done
Ribeye handles medium-well and well done better than any other steak, because the marbling keeps it juicy. Lower the heat slightly after the first sear so the crust doesn't burn, and baste with butter. Aim for about 65–68°C for medium-well and 70°C+ for well done.
How to cook the perfect ribeye steak: butcher's tips
- Render the fat. The fat eye and edge need heat and time. Undercooked ribeye fat is chewy.
- Don't go too rare. Medium-rare to medium is the sweet spot for ribeye.
- Use a heavy pan. Cast iron holds its heat when the steak goes in.
- Rest it well. The fat keeps it hot, so a full 5-minute rest does no harm.
- Slice the eye. If sharing, slice across the grain so everyone gets a bit of the tender "cap".
Other ways to cook ribeye
- On the BBQ: ribeye is brilliant on coals. Sear over the hot side and watch for flare-ups from the fat. See how to BBQ ribeye steak.
- In the oven: sear, then roast at 200°C for a few minutes. See ribeye in the oven.
- In the air fryer: 200°C for 8–12 minutes, turning halfway. See ribeye in the air fryer.
- Under the grill: see ribeye under the grill.
- In the pan: more detail in ribeye in the pan.
The Tomahawk Steak 800g-1.2kg (Frozen) (£32.99) is a thick, bone-in ribeye; see how to cook tomahawk steak.
What to serve with ribeye
Ribeye is rich, so sharp, fresh sides balance it: a watercress salad, chimichurri, pickled shallots or peppercorn sauce. Chips are compulsory in our house. Try ribeye with garlic butter or ribeye with peppercorn sauce.
For other cuts, see our types of steak guide and how long to cook steak. Browse all ribeye steaks.
How to cook ribeye steak FAQs
How long do you cook a ribeye steak for medium-rare?
About 5 minutes in total for a 2cm (6oz) steak and 7–8 minutes for a 3cm (10oz) steak, in a very hot pan, turning every minute. Rest for 4–5 minutes.
Should you cook ribeye on high heat?
Yes. Start very hot for the crust, and sear the fat edge first so it renders.
Do you cut the fat off a ribeye before cooking?
No. The fat is what makes ribeye so flavourful. Render it in the pan; trim any leftover after cooking if you prefer.
Why is my ribeye chewy?
Usually the fat hasn't rendered, because it was cooked too briefly or on too low a heat. Take ribeye to at least medium-rare and sear the fat edge.
What's the best way to cook a ribeye steak?
A very hot cast-iron pan or a barbecue, turning often, with a butter baste at the end and a proper rest.
