I love how quick and easy this recipe is while still delivering steakhouse-quality results. The seasoning mix is simple but packs a punch, and the butter finish gives each bite that rich, restaurant-style flavor. Whether I’m firing up the grill or using a hot skillet indoors, this is my go-to method when I want a perfectly cooked steak with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ribeye steaks
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 tablespoon butter
Directions
I preheat my grill or a heavy skillet over high heat to get it nice and hot.
In a small bowl, I mix together the olive oil, garlic powder, paprika, salt, black pepper, and onion powder.
I rub the spice mixture evenly over both sides of the ribeye steaks, pressing it into the meat so it forms a flavorful crust.
I place the steaks on the grill or skillet and cook for 4–5 minutes per side for medium-rare, adjusting the time based on how well-done I like my steak.
In the last minute of cooking, I top each steak with a pat of butter and let it melt right on top, adding a rich, finishing touch.
I remove the steaks from the heat and let them rest for a few minutes before slicing or serving.
Servings and timing
This recipe serves 2 and takes just 15 minutes from start to finish—5 minutes to prep and about 10 minutes to cook. It’s perfect when I want a fast, satisfying steak dinner without the wait.
Variations
Sometimes I swap the ribeye for another cut like New York strip or sirloin if that’s what I have on hand. I’ve also added a pinch of cayenne to the spice rub when I want a little heat. For extra flavor, I’ll mix some minced garlic or herbs into the butter before topping the steaks.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the steak gently in a skillet over low heat or slice it and serve cold in salads or sandwiches. I avoid the microwave since it can overcook the steak.
FAQs
What’s the best way to know when my steak is done?
I go by internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. A meat thermometer helps take the guesswork out.
Can I use a cast-iron skillet instead of a grill?
Yes, I often use cast iron for a great sear and even cooking indoors. Just make sure the pan is hot before adding the steak.
Should I let the steak come to room temperature before cooking?
Yes, I usually let it sit out for about 20 minutes. This helps it cook more evenly and develop a better crust.
Do I need to marinate the steak?
Not with this recipe. The dry rub adds plenty of flavor and creates a great crust on the meat without a marinade.
What sides go well with this steak?
I love serving it with baked potatoes, roasted vegetables, or a side salad. Garlic mashed potatoes or corn on the cob also pair perfectly.
Conclusion
This Copycat Texas Roadhouse Ribeye Steak is a foolproof way to enjoy restaurant-quality steak at home. With its flavorful rub, buttery finish, and quick cook time, it’s a satisfying dish I turn to whenever I’m craving a juicy, seared ribeye that doesn’t require a reservation.
