To produce ideal 2 inch thick ribeye steaks, sear them on both sides in an extremely hot cast iron skillet before finishing them in a hot oven. This procedure will perfectly brown the fat and form a crust on the outside of the steaks while maintaining the interior delicate and moist.

Ribeye is my go-to steak, with New York strip and Picanha following in a close second. Ribeye steaks are soft, delicious, and well marbled. Cooking them at home is simple, but you’ll need the correct tools. A properly prepared cast iron skillet is the most consistent method for achieving a nice sear on a steak.

Table of Contents

What is Ribeye Steak?

I made the choice to try something new and purchased two ribeye steaks from the grocery shop. The Prime steak has excellent marbling throughout, but the Choice steak is substantially leaner.

Ribeye steaks are sliced from the top rib cage. This portion is barely handled and has a lot of fat marbling, making it ideal for really hot and rapid cooking, as we’re doing today.

Check out all that gorgeous marbling!

USDA Prime is Better

The USDA classifies beef based on tenderness, juiciness, and taste. Prime is the best grade and most marbled, Choice is leaner, and Select is lean but not equally juicy or tender.

Not every restaurant will choose to designate their steaks as Prime, Choice, or Select. However, if you visit a high-end market , they will most likely only sell higher-quality steaks. You may always inquire with the butcher.

Perfectly prepared steak, in my view, is one of the greatest entrees available. Ribeye steak ranks as one of my preferred steaks to prepare since it is so adaptable and easily adapts to a variety of cooking techniques. My favorite methods for cooking ribeye include sous vide, reverse seared, cast iron cooked, and pan seared on the stove.

This dish calls for thick-cut ribeye steaks cooked in butter, olive oil, garlic, and fresh herbs. The heated pan provides the steak a lovely caramelized outside, while the butter keeps the inside supple and juicy.

You also require high-quality beef. I like to acquire large, thick USDA Prime ribeye steaks. When I prepare these steaks using the way specified below, I obtain steakhouse-quality results.

Click to Print Temperature Chart

A Perfect Steak Every Time!

This recipe ensures a perfectly juicy ribeye steak every time!
Steaks can be prepared in the oven or grilled.
A basic cut of beef is flavorful even without any expensive additions, sauces, or marinades.

This is a “foundation” recipe, so anyone can create delicious steaks.

How to Cook the 2 Inch Thick Ribeye Steaks Recipe

Extra-Thick Ribeye, often known as the cowboy cut, is a massive ribeye steak that makes you feel at home on the range! We’ve kept the rib bone in so that our Cowboy Cut steak looks impressive on the grill or on a presentation plate.

The finest way to prepare Extra-Thick Cut Bone-In Ribeye steaks is on the grill, but there are numerous other excellent options, including pan-searing on the stove, broiling in the oven, and even specialist ways like using a smoker.

Regardless of which technique you use, our cooking directions will produce the soft and juicy Cowboy steak you desire. Use a meat thermometer to ensure your steaks are perfectly done!

Why This 2 Inch Thick Ribeye Steaks Recipe

There is very minimal preparation work. Similar to the Denver steak and sirloin tip roast, very little more is required. Simply let the steak sit at room temperature before placing it in the pan.

Simple ingredients. As with sirloin steak, you’ll need meat, butter, garlic, and herbs.

Juicy and tender. After one taste, you’ll understand why this is such a popular cut. All of the marbling melts in your lips, combining well with the garlic and herbs.

Perfect for special events. Ribeye is a more expensive cut, but it’s certainly achievable for special occasions when you don’t want to spend the entire evening in the kitchen.

I enjoy this recipe because it is so dependable. I know that as long as there is ribeye in the fridge, I can prepare a full meal at any time. Only a few “extra” things are required to provide this steak taste the best it can.

FAQ For the 2 Inch Thick Ribeye Steaks Recipe

Q: What is a 2 inch thick ribeye steak?

A: A 2 inch thick ribeye steak refers to a cut of beef from the rib section of the cow that is approximately 2 inches in thickness.

Q: How should I cook a 2 inch thick ribeye steak?

A: To cook a 2 inch thick ribeye steak, you can either grill it, sear it in a cast iron skillet, or broil it in the oven. Make sure to season it well with salt and pepper before cooking.

Q: What is the best way to season a 2 inch thick ribeye steak?

A: The best way to season a 2 inch thick ribeye steak is with a generous amount of kosher salt and freshly ground black pepper. You can also add herbs and spices like garlic powder, rosemary, or thyme for extra flavor.

Q: How long should I cook a 2 inch thick ribeye steak for medium-rare doneness?

A: For a 2 inch thick ribeye steak cooked to medium-rare doneness, you should cook it for about 4-5 minutes per side on a hot grill or skillet. Use a meat thermometer to ensure it reaches an internal temperature of 130-135°F.

Q: What are the best side dishes to serve with a 2 inch thick ribeye steak?

A: Classic side dishes that pair well with a 2 inch thick ribeye steak include roasted vegetables, garlic mashed potatoes, creamed spinach, or a simple green salad with a vinaigrette dressing. The key is to choose sides that complement the rich and flavorful steak.

Other Beef Recipes to Try

Oven Roasted Center Cut Filet Mignon

Cast Iron Pan Seared Fillet Mignon

Campfire Cast Iron Eye of Ribeye Recipe