Are you craving a perfectly cooked, juicy ribeye steak but don’t have access to a grill? Don’t worry!

You can still achieve a mouthwatering result by cooking it on the stove. In this article, we will guide you step by step on how to cook a well-done ribeye steak on the stove, ensuring it is both delicious and visually appealing.

Gather Your Ingredients and Tools

Before we dive into the cooking process, let’s go over what you’ll need:

  • Ribeye steak: Choose a well-marbled piece for maximum flavor.
  • Salt and pepper: Enhance the natural taste of the meat with these simple seasonings.
  • Olive oil or butter: Use either of these fats for searing the steak.
  • Cast-iron skillet or heavy-bottomed pan: These pans distribute heat evenly, leading to a perfectly cooked steak.
  • Tongs: Essential for flipping and handling the steak without piercing it.
  • Meat thermometer: To ensure your steak reaches the desired doneness.

Prepare and Season the Ribeye Steak

Now that you have everything ready, let’s move on to preparing and seasoning your ribeye steak:

  1. Remove the steak from the refrigerator, allowing it to come to room temperature. This ensures even cooking throughout.
  2. Pat dry the steak with paper towels.

    Removing excess moisture helps achieve a better sear.

  3. Sprinkle salt and pepper on both sides of the steak. Be generous, as some seasoning will be lost during the cooking process.

Cooking the Ribeye Steak on the Stove

With your steak prepared and seasoned, it’s time to start cooking:

  1. Preheat your cast-iron skillet or heavy-bottomed pan over medium-high heat. It should be hot but not smoking.
  2. Add olive oil or butter to the pan and let it melt, ensuring the entire surface is coated.
  3. Carefully place the ribeye steak in the pan. It should sizzle when it makes contact with the hot surface.
  4. Sear one side of the steak for about 3-4 minutes, until a golden crust forms.

    Avoid moving or pressing down on it.

  5. Flip the steak using tongs. Searing both sides ensures even browning and flavor development.
  6. Cook for an additional 3-4 minutes, depending on your desired level of doneness:
    • Medium-rare: An internal temperature of around 135°F (57°C) with a warm red center.
    • Medium: An internal temperature of about 145°F (63°C) with a slightly pink center.
    • Well-done: An internal temperature of approximately 160°F (71°C) with no pinkness left.
  7. Remove the steak from the pan, allowing it to rest for a few minutes. This helps redistribute the juices for a tender and flavorful result.
  8. Slice the ribeye steak against the grain to ensure tenderness.

Now that you have followed these steps, you should have a perfectly cooked well-done ribeye steak. Serve it with your favorite sides and enjoy!


  • Let the steak rest: Allowing it to rest for a few minutes after cooking prevents the juices from escaping when cut, resulting in a more succulent steak.
  • Use an instant-read meat thermometer: This ensures accurate doneness and prevents overcooking.
  • Experiment with seasonings: Feel free to add herbs, garlic, or other spices to elevate the flavor of your ribeye steak.

In conclusion, cooking a well-done ribeye steak on the stove is achievable with the right technique and tools. Follow our guide, personalize it according to your preferences, and enjoy a delicious homemade steak that will impress your family and friends!