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How to Cook Ribeye Steak

Our guide to cooking and enjoying ribeye steak, a favourite for its rich marbling and deep flavour. In this guide, we’ll explore various methods to perfectly cook ribeye, from pan-frying to grilling to sous vide. Alongside cooking techniques, discover how to enhance your meal with complementary sides—from sautéed greens to creamy mashed potatoes—and master the art of pairing with the ideal drinks, including robust red wines and hearty beers.


Ribeye steaks
Salt, to taste
Freshly ground black pepper, to taste



  1. Prepare the Steak: Bring the steak to room temperature at least 30 minutes before cooking to ensure even cooking.
  2. Season the Steak: Season generously with salt and pepper on both sides.
  3. Heat the Pan: Heat a skillet or frying pan over medium-high heat and add a bit of olive oil or butter.
  4. Cook the Steak: Place the steak in the hot pan. Cook for 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred doneness.
  5. Rest the Steak: After cooking, let the steak rest on a warm plate for about 5 minutes to allow the juices to redistribute.


  1. Prepare and Season: Same as above.
  2. Preheat the Grill: Heat your grill to a high temperature.
  3. Grill the Steak: Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare.
  4. Rest the Steak: Let it rest as detailed above to enhance juiciness.

Sous Vide

  1. Season and Bag: Season the steak and place it in a vacuum-sealed bag.
  2. Set the Sous Vide: Heat the water bath to your desired final temperature (around 55°C for medium-rare).
  3. Cook: Place the bag in the water bath and cook for 1-2 hours.
  4. Sear the Steak: Post-sous vide, sear the steak in a very hot pan for 1-2 minutes per side to develop a crust.
  5. Rest and Serve: Allow the steak to rest before serving.

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Native Breed Beef – Ribeye Steaks 2 x 284g


Sautéed Greens

  • Ingredients: Spinach or kale, garlic, olive oil, salt, and pepper.
  • Method: Quickly sauté greens in olive oil with minced garlic until just wilted. Season with salt and pepper to taste.

Roasted Vegetables

  • Ingredients: Carrots, parsnips, bell peppers, olive oil, thyme, salt, and pepper.
  • Method: Toss the vegetables in olive oil and thyme, and season with salt and pepper. Roast in a preheated oven at 200°C until tender and caramelised.

Garlic Mashed Potatoes

  • Ingredients: Potatoes, garlic, butter, cream, salt, and pepper.
  • Method: Boil peeled potatoes until tender. In a pan, melt butter and sauté finely chopped garlic until fragrant. Mash the potatoes with garlic butter and cream. Season with salt and pepper to taste.

Baked Sweet Potatoes

  • Ingredients: Sweet potatoes, olive oil, salt, and optional herbs like rosemary or thyme.
  • Method: Prick sweet potatoes with a fork, rub with olive oil and salt (and herbs if using), and bake until soft and tender.

Creamed Spinach

  • Ingredients: Spinach, butter, garlic, cream, nutmeg, Parmesan cheese, salt, and pepper.
  • Method: Wilt spinach in a pan with a bit of butter and minced garlic. Add cream and a pinch of nutmeg, and simmer until thick. Stir in some grated Parmesan, and season with salt and pepper.

Peppercorn Sauce

  • Ingredients: Peppercorns, beef stock, cream, and brandy (optional).
  • Method: Crush peppercorns slightly. In a saucepan, add stock and crushed peppercorns, reducing slightly. Add brandy if using, then cream and simmer until thickened.

Fresh Salad

  • Ingredients: Mixed salad greens, cherry tomatoes, cucumber, red onion, and a simple vinaigrette of olive oil, vinegar, salt, and pepper.
  • Method: Toss the greens, sliced tomatoes, cucumber, and red onion with the vinaigrette just before serving to keep everything fresh.

Ingredients that Pair Well

Herbs and Spices

  • Rosemary: Its aromatic and piney flavour complements the richness of the beef.
  • Garlic: Adds a robust flavour that intensifies the natural taste of the steak.
  • Thyme: Brings a subtle earthy note that enhances the meat without overpowering it.
  • Black Pepper: Provides a sharp contrast to the fatty richness of ribeye.
  • Smoked Paprika: Offers a smoky touch that goes well with the grilled or charred surface of the steak.

Sauces and Condiments

  • Red Wine Reduction: Adds a rich, complex flavour and a touch of elegance to the steak.
  • Bearnaise Sauce: A tarragon-infused sauce that complements the steak with its creamy and herbaceous profile.
  • Blue Cheese Sauce: The pungent and salty flavour of blue cheese sauce can create a luxurious pairing with the meat.
  • Chimichurri: This herby and tangy sauce provides a fresh contrast to the rich steak.

Fats and Oils

  • Butter: Cooking steak in butter adds richness and helps to caramelise the surface during searing.
  • Olive Oil: Ideal for marinating or dressing accompanying salads.
  • Truffle Oil: Drizzling a little on the steak or on side dishes can elevate the entire meal with its luxurious flavour.


  • Mushrooms: Their earthy flavour complements the umami of the beef.
  • Onions: Caramelised onions add sweetness and depth to the dish.
  • Asparagus: Its mild, grassy taste balances the heaviness of ribeye.
  • Tomatoes: Fresh or roasted tomatoes add acidity and lightness, which can cut through the richness of the meat.


  • Figs: Fresh or grilled, figs add a note of sweetness that contrasts well with savoury flavours.
  • Pears: Especially when grilled or poached, pears can add a subtle sweetness and a soft texture.


  • Gorgonzola: Its bold flavours marry well with the intense flavours of ribeye.
  • Old Winchester: Adds a salty, umami kick when shaved over warm vegetables or salads served alongside the steak.

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Hot Tips

  • Let It Rest: Always allow your steak to rest after cooking to keep it juicy.
  • High Heat: Whether pan-frying or grilling, high heat is crucial to achieve a delicious sear.
  • Meat Thermometer: Use it to check the internal temperature for perfect doneness every time.


Red Wine

  • Cabernet Sauvignon: Its full body and robust tannins pair excellently with the fatty richness of ribeye.
  • Syrah/Shiraz: Offers spicy notes and bold flavours that stand up to the intense taste of the steak.
  • Zinfandel: The fruity and sometimes spicy notes of Zinfandel can enhance the charred flavours of grilled ribeye.
  • Merlot: With its softer tannins and plummy flavours, Merlot is a more mellow pairing that complements the steak without overwhelming it.

White Wine

  • Full-Bodied Chardonnay: Rich and often buttery, a full-bodied Chardonnay can match the weight of the steak, especially if served with a creamy sauce.


  • Pale Ale: Its crisp bitterness can cleanse the palate, balancing the richness of the steak.
  • Stout or Porter: These dark beers, with their roasted flavours, complement the charred crust of a grilled ribeye.