A beautifully seared ribeye is one of the simplest pleasures in cooking—and making it on a hot griddle takes that experience to the next level. This Griddle Ribeye Recipe delivers a steakhouse-quality crust, juicy interior, and bold beefy flavor using just a few basic ingredients and a flat top or cast-iron griddle. Whether you’re cooking indoors or firing up an outdoor griddle like a Blackstone, this method ensures even heat, reliable results, and that signature caramelized sear steak lovers crave. Perfect for weeknight dinners, backyard gatherings, or whenever you want a restaurant-worthy meal with minimal effort.
Prep & Cook Time
Prep Time: 10 mins
Cook Time: 8–12 mins
Total Time: 20–25 mins
Servings: 2
Yield: 2 ribeye steaks
Ingredients
- 2 ribeye steaks, 1 to 1½ inches thick
- 1 tablespoon avocado oil (or other high-heat oil)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2–3 garlic cloves, smashed
- 1 sprig rosemary or thyme (optional)
Directions
Step 1: Prepare the steaks
Remove ribeyes from the refrigerator and let them sit at room temperature for 20–30 minutes. This helps them cook evenly and prevents a cold center.
Step 2: Preheat the griddle
Heat your griddle to high heat (450°F to 500°F). A very hot surface is key for developing that signature crust.
Tip: If using cast iron, allow extra time for the surface to heat thoroughly.
Step 3: Season generously
Pat steaks dry with paper towels. Season both sides with kosher salt and freshly ground pepper. Don’t be shy—ribeye is a thick cut and needs a good coating for proper flavor.
Step 4: Oil the griddle and sear
Add a drizzle of oil to the hot griddle. Place the steaks down and let them sear without moving them for 3–4 minutes. This stillness is what builds the crust.
Step 5: Flip and baste
Flip the ribeyes and add butter, garlic, and herbs to the hot surface next to them. Tilt slightly and spoon the melted aromatic butter over each steak. Cook an additional 3–4 minutes for medium-rare or longer for desired doneness.
Doneness Guide:
- Rare: 125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
Step 6: Rest the steaks
Transfer ribeyes to a plate and let them rest for 5 minutes before slicing. This keeps the juices inside the meat where they belong.
Nutrition Facts (per serving) — Estimated values
- Calories: 630
- Protein: 48g
- Fat: 48g
- Saturated Fat: 20g
- Carbohydrates: 1g
- Fiber: 0g
- Sodium: 520mg
- Cholesterol: 160mg
Pro Tip:
If you’ve never cooked a steak on a flat-top before, you’re in for a treat—griddles offer unbeatable heat distribution, consistent searing, and plenty of space to work with. If you don’t own a griddle yet, or if your current one doesn’t heat evenly, upgrading can make a dramatic difference in the crust, texture, and overall success of your Griddle Ribeye Recipe. A high-quality griddle gives you the power to cook like a steakhouse chef right at home. For readers ready to elevate their cooking setup, click the button below to browse some of the top-rated griddles available on Amazon and find the perfect one for your kitchen or backyard.
Conclusion
This Griddle Ribeye Recipe brings steakhouse flavor straight to your home kitchen or backyard griddle with minimal prep and maximum satisfaction. The high-heat sear creates a beautiful crust, while butter-basting adds richness that complements the natural marbling of ribeye. Whether you’re new to griddle cooking or a seasoned flat-top enthusiast, this recipe delivers a consistently tender, juicy, and impressive steak every time. Pair it with roasted vegetables, grilled potatoes, or a fresh salad for a complete meal that feels indulgent yet effortless.
