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.
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📖 Recipe
Broiled Ribeye Steak
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.
Tools
- Metal Cooling Rack
- Knife and cutting board
Ingredients
- 3 ribeye steaks (about 1 inch thick)
- 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.
Notes
How to Store & Reheat
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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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