How to Carve and Serve Boneless Ribeye Steaks Like a Pro

You want to do it right when spending this much money on a steak. This includes cooking it to your desired temperature, so you’ll need a good meat thermometer.

The other big key is letting the cooked steak rest. This helps the juices scrambling by the heat redistribute evenly, making for a juicy and tender steak.


A good rub or dry seasoning is key to a great steak. You can make your own at home or buy a premade mix from the store. In any case, it should be liberally applied all over the steak. You can also try a salt and pepper combination – but be careful with the pepper, as some are too coarse to have the right flavor. The best salt for this is Kosher salt with large granules, which will stick well to the crust and help create more flavor.

The cooking method is also important. The best way to cook a steak is by pan-searing, which is easy enough to do at home. For this, you need a heavy-based pan (preferably cast iron) that can take high heat. This recipe uses a frying pan, but you can also do it in the oven with a similar result.

Before you start, let the meat come to room temperature, ensuring even cooking. Then, generously season both sides of the rib eye with salt and ground black pepper. Once the skillet is hot, sear each side of the steak until a crust forms. When the steaks are finished cooking, take them from the fire and cover them with foil. The steaks will remain juicy and tender thanks to the redistribution of the liquids.


One of the most important parts of making boneless ribeye steaks is searing, which creates a delicious crust. You’ll want to use a very hot pan for ribeyes to achieve the perfect sear. Preheating your pan is the best way to get it to a high heat. This will help your steak cook evenly and prevent sticking.

Don’t overcrowd the pan when you’re ready to cook your steaks. You won’t be able to get a decent sear if you put too many steaks in the same pan since it will cool down. Additionally, take the steaks out of the pan just before they are cooked to what you like. Your steak will be juicy and tender due to the redistribution of fluids.

Season the steaks thoroughly with salt and pepper before placing them in the pan. When you slice the meat will taste better because of the fantastic flavor it gives the flesh.

You should also take note of the grain of the steak on its raw side and cook it against that. This will ensure that your slices are nice and uniform and that the steak is evenly textured. The easiest way to find out the grain is to look at it, but if you have a hard time seeing it, you can use a meat thermometer or kitchen tongs to gauge the temperature of your steak.


Using a grill to cook ribeye steaks allows them to develop a rich crust that is a beautiful contrast to their soft interior. This helps bring out the flavor of the meat and gives it that melt-in-your-mouth texture.

For the best results, use a charcoal grill to get that hot searing temperature necessary for a good ribeye steak. You can also use gas if you don’t have a charcoal grill. Just make sure to adjust your grill heat as necessary, depending on the thickness of your ribeye steak.

Before you put your ribeye steaks on the grill, it’s important to dry them well. This will eliminate any moisture that can cause the steak to overcook before it reaches its desired doneness. If you have time, salting the steak and allowing it to rest for several minutes before cooking can also help reduce excess moisture.

When grilling your ribeye steaks, the most important factor is to monitor the steak’s internal temperature. Use a reliable meat thermometer to keep track of the progress and remove the steaks when they reach your preferred level of doneness. Leaving the steaks to rest after you take them off the grill allows the juices sent running by the high heat to settle back into the meat, giving it a more even, tender texture and flavor.


You can’t go wrong with a ribeye, especially when it’s served with classic accompaniments like mashed potatoes and roasted vegetables. It’s also an excellent choice for entertaining guests or cooking for a large crowd.

Ribeye has plenty of white marbling, which are veins of fat that melt as the steak cooks, making it ultra tender and flavorful. To take it up a notch, add an herb or garlic crust to the top of your ribeye. Minced garlic adds an earthy flavor layer that complements a ribeye’s meaty richness. Kosher salt is ideal for a crust, as its coarse texture helps it hold onto the meat’s juices. Herbs such as basil, thyme, oregano, rosemary, and coriander add more depth of flavor to a ribeye crust.

It’s important to remember that a ribeye is a larger cut of meat, and it takes longer to reach the internal temperature needed for a steak to be considered medium rare (130oF). To ensure a perfectly cooked steak every time, use a high-quality pan or grill, and ensure you have an instant-read thermometer. Once the steak reaches its desired temperature, please remove it from the heat and rest for 10 minutes. During this time, the meat will continue to cook slightly, which will help it achieve that juicy perfect medium-rare consistency you’re after.