This Broiled Ribeye Steak is a staple in our home when we're craving something quick and satisfying. My husband keeps it really simple-just a quality ribeye steak, sea salt, and freshly ground pepper. Every time, it turns out tender and full of flavor.
Ribeye is our family's favorite cut of beef, and this broiled version makes it easy to enjoy steak any day of the week, no matter the weather.
We like to serve it with baked potatoes and homemade condiments like garlic and herb compound butter, chimichurri, salsa, or salsa criolla, all of which enhance the flavor. Sometimes, we turn it into a delicious steak sandwich with a generous amount of mayo. Best of all, it's ready in less than 30 minutes.
What You'll Need
Ribeye steak: Choose a thicker cut, about 1 inch thick, for even cooking. It gives you a juicy inside and a perfectly seared outside when broiling.
Sea salt: Brings out the natural taste of the steak.
Freshly ground black pepper: Adds a little kick and balances the flavor.
How to Make Broiled Ribeye Steak
Note: The full instructions are provided in the recipe card below.
Preheat the broiler: Set your oven's broiler and adjust the rack about 2 inches from the heat source.
Season the steak: Pat dry with paper towels, place on a metal rack over a baking sheet, and add ½ cup of water to reduce smoke. Season both sides with sea salt and black pepper.
Broil the steak: Broil for about 6 minutes per side for medium-rare. Use a thermometer (125°F for medium-rare) if needed.
Rest and serve: Let rest for 6 minutes, then slice and serve.
Watch Recipe Video
Camila's Tips and Variations
Avoid Smoke: Add ½ cup of water to the baking sheet to help reduce smoke while broiling.
Choose Thicker Steaks: Select steaks that are about 1 inch thick for the best results.
Season Early: Salt and pepper the steak a few hours before cooking, then let it rest in the fridge to tenderize.
Boost Flavor: Add the zest of 1 lemon along with the salt and pepper to enhance the flavor.
Check Doneness: Use a meat thermometer to ensure the steak reaches 125°F for medium-rare, or adjust to your preferred doneness.
Flavor Boost: Top the steak with garlic and herb butter just before serving for extra flavor.
This Broiled Ribeye Steak is a staple in our home when we're craving something quick and satisfying. My husband keeps it really simple-just a quality ribeye steak, sea salt, and freshly ground pepper. Every time, it turns out tender and full of flavor.
Coarse sea salt, adjust the amount based on your taste ( We used about 1 tablespoon in total for the 3 steaks)
Freshly ground black pepper, adjust the amount based on your taste ( We used about ½ tablespoon in total for the 3 steaks)
Zest of 1 lemon(optional)
Instructions
Preheat the broiler: Set your oven's broiler and adjust the rack so the steak is about 2 inches or as close as you can get to the heat source.
Season the steak: Pat the ribeye dry with paper towels. Place it on a baking sheet with a metal rack, and add ½ cup of water to the sheet to help reduce smoke. Generously season both sides with sea salt and freshly ground black pepper.
Broil the steak: Broil the steak for about 6 minutes per side for medium-rare, adjusting based on your preferred doneness. Use a meat thermometer (125°F for medium-rare) if needed.
Rest and serve: Let the steak rest for 6 minutes to allow the juices to redistribute. Slice and serve.
Watch how to make it
Notes
How to Store & Reheat
Store broiled ribeye steak in the fridge, wrapped tightly, for up to 3 days. Reheat in the microwave in 30-second intervals until heated through, being careful not to overheat.
Nutrition
Nutrition Facts
Broiled Ribeye Steak
Amount per Serving
Calories
470
% Daily Value*
Fat
32
g
49
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
138
mg
46
%
Sodium
118
mg
5
%
Potassium
606
mg
17
%
Protein
45
g
90
%
Vitamin A
34
IU
1
%
Calcium
16
mg
2
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
