15+ Ribeye Steak Recipes Perfect For Steak Night

I remember a rainy Saturday when I decided to turn a simple grocery-store ribeye into the kind of dinner that made everyone linger at the table. The sizzle when the steak hit the cast iron, the smell of butter and garlic, and a bottle of red wine within reach — those are the small kitchen moments that make steak night feel like an event even on a weekday. If you love the idea of 15+ Ribeye Steak Recipes Perfect For Steak Night, these are the kinds of straightforward, comforting ways I actually cook at home when I want something satisfying without fuss.

1. Classic Pan-Seared Ribeye with Garlic Butter

Why You’ll Love It:

This is the recipe you reach for when you want rich, beefy flavor with minimal prep. It comes together quickly, makes a perfect date-night dinner, and the garlic butter finish keeps everyone scraping their plates. Great for nights when you want indulgence without a long list of steps.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 2 boneless ribeye steaks about 10 to 12 ounces each at room temperature
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 3 garlic cloves smashed
• 2 sprigs fresh thyme
• Kosher salt and freshly ground black pepper to taste

How to Make It:

1. Pat steaks dry and season both sides generously with salt and pepper.
2. Heat a heavy skillet over medium-high heat and add olive oil until shimmering.
3. Place steaks in the skillet and sear 3 to 4 minutes per side for medium rare, adjusting time for thickness.
4. In the last 2 minutes, add butter, smashed garlic, and thyme. Tilt the pan and spoon melted butter over the steaks.
5. Remove steaks to a cutting board and rest 5 minutes before slicing. Spoon any pan butter over the sliced meat to serve.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Finish with a pinch of flaky sea salt and a squeeze of lemon for a bright contrast.

Serving Idea: Serve with roasted baby potatoes and a simple green salad.

2. Reverse-Seared Ribeye with Rosemary

Why You’ll Love It:

Reverse searing gives you even doneness edge to edge and a deeply caramelized crust. It’s low-stress — put steaks in the oven while you relax, then sear at the end for a restaurant-quality finish. Perfect for entertaining or when you want consistent results.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 1 hours

Total Time: 1 hours 15 minutes

Ingredients Needed:

• 2 large bone-in ribeye steaks about 16 ounces each
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 sprigs fresh rosemary
• 2 tablespoons unsalted butter

How to Make It:

1. Preheat oven to 250°F. Pat steaks dry and season with salt and pepper.
2. Place steaks on a wire rack set over a baking sheet and roast until internal temperature reaches 115°F for medium rare about 40 to 55 minutes.
3. Heat a cast iron skillet over high heat with olive oil. Add steaks and sear 1 to 2 minutes per side until a deep crust forms.
4. Add butter and rosemary in the last 30 seconds and baste the steaks.
5. Rest steaks 5 to 10 minutes, then slice and serve.

Optional Enhancers (include 1–2 per recipe):

Common Mistake to Avoid: Avoid over-roasting in the oven. Pull at least 10 degrees below target temperature before searing.

Best Pairings: Garlic mashed potatoes, roasted asparagus.

3. Grilled Ribeye with Fresh Chimichurri

Why You’ll Love It:

Grilling adds smoky char while chimichurri brings bright herbaceous acidity that cuts through the richness. It’s a great summer recipe for backyard dinners and serves well with a casual crowd.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 4 ribeye steaks about 8 ounces each
• 2 tablespoons olive oil
• Salt and pepper to taste
• For chimichurri
• 1 cup packed fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 3 garlic cloves
• 2 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• Salt to taste

How to Make It:

1. Combine chimichurri ingredients in a food processor and pulse to a coarse sauce. Taste and adjust salt and acidity.
2. Preheat grill to high and oil the grates. Brush steaks with olive oil and season.
3. Grill steaks 3 to 5 minutes per side depending on thickness and desired doneness.
4. Rest steaks 5 minutes, slice thin, and spoon chimichurri over slices before serving.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Swap cilantro for oregano if you prefer a more traditional Argentinian chimichurri.

Serving Idea: Serve with grilled corn and a light tomato salad.

4. Peppercorn Crusted Ribeye with Brandy Pan Sauce

Why You’ll Love It:

The crunchy peppercorn crust adds texture and a sharp bite that pairs beautifully with a silky brandy pan sauce. It feels elegant without requiring complicated techniques, good for a special weeknight or small celebration.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 2 ribeye steaks about 10 ounces each
• 2 tablespoons crushed black peppercorns
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup brandy or cognac
• 1/2 cup beef broth
• Salt to taste

How to Make It:

1. Press crushed peppercorns into both sides of steaks and season with a little salt.
2. Heat a skillet over medium-high heat with olive oil and sear steaks 3 to 4 minutes per side. Remove and rest.
3. Add butter to the pan, carefully add brandy and let it reduce by half, scraping browned bits.
4. Add beef broth and simmer until sauce thickens slightly. Adjust seasoning.
5. Slice steaks and spoon sauce over them to serve.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Stir in a teaspoon of Dijon mustard to the pan sauce for extra depth.

Personal Note: I first tried this on a snowy evening and the brandy sauce made it feel cozy and refined.

5. Blue Cheese Crusted Ribeye

Why You’ll Love It:

Melty blue cheese gives the steak tang and creaminess that complements ribeye’s natural fattiness. This is an indulgent choice for a celebratory dinner where you want bold flavors.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 2 ribeye steaks about 10 ounces each
• Salt and pepper to taste
• 1/2 cup crumbled blue cheese
• 2 tablespoons panko breadcrumbs
• 1 tablespoon unsalted butter melted
• 1 teaspoon fresh thyme leaves

How to Make It:

1. Preheat broiler to high. Season steaks and sear in a hot skillet 2 minutes per side to form a crust.
2. Mix blue cheese, panko, melted butter, and thyme. Press mixture on top of each steak.
3. Transfer skillet to broiler and broil 2 to 4 minutes until topping is golden and bubbly.
4. Rest steaks 5 minutes before serving.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Pair with a simple arugula salad dressed with lemon vinaigrette.

Common Mistake to Avoid: Avoid over-broiling the cheese or it will burn rather than mellow and melt.

6. Coffee and Brown Sugar Rub Ribeye

Why You’ll Love It:

The coffee adds a deep roasted note and brown sugar creates a caramelized crust. It’s a bold, slightly sweet-savory profile that works well with smoky sides and robust wines.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 4 ribeye steaks about 8 ounces each
• 2 tablespoons finely ground coffee
• 2 tablespoons brown sugar packed
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil

How to Make It:

1. Mix coffee, brown sugar, paprika, salt, and pepper to make the rub. Pat steaks dry and coat both sides with the rub.
2. Heat skillet or grill over high heat with oil. Sear steaks 3 to 5 minutes per side until desired doneness.
3. Let steaks rest 5 minutes before slicing and serving.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a pinch of cayenne for subtle heat.

Meal Prep Tip: Make extra rub and store in an airtight jar for future steaks.

7. Miso Butter Ribeye

Why You’ll Love It:

Miso adds umami and a gentle sweetness that cuts through ribeye’s richness. The miso butter melts into the meat for a glossy, savory finish. Great when you want something slightly different but still effortless.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 2 ribeye steaks about 10 ounces each
• Salt and pepper to taste
• 3 tablespoons unsalted butter softened
• 1 tablespoon white miso paste
• 1 teaspoon lemon juice
• 1 green onion thinly sliced for garnish

How to Make It:

1. Mix softened butter, miso, and lemon juice until smooth and chill briefly to firm up.
2. Season steaks and sear in a hot skillet 3 to 4 minutes per side.
3. Rest steaks and top each with a tablespoon of miso butter so it melts into the warm meat. Garnish with green onion.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Use red miso for a deeper flavor if you like stronger umami.

Best Pairings: Steamed rice and a quick cucumber salad.

8. Korean BBQ Style Ribeye (Bulgogi Marinade)

Why You’ll Love It:

Thinly sliced ribeye marinated in sweet soy and sesame becomes tender and packed with flavor. It’s fast, great for a weeknight, and perfect for wrapping in lettuce with pickled vegetables.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Ingredients Needed:

• 1 pound ribeye thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 2 garlic cloves minced
• 1 teaspoon grated ginger
• 2 green onions sliced
• 1 tablespoon sesame seeds

How to Make It:

1. Combine soy sauce, brown sugar, sesame oil, garlic, ginger, and green onions. Marinate sliced ribeye at least 15 minutes or up to 2 hours.
2. Heat a skillet over high heat and cook the beef in batches 2 to 3 minutes until caramelized.
3. Sprinkle with sesame seeds and serve with lettuce wraps and pickled vegetables.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Offer small bowls of ssamjang and steamed rice for lettuce wraps.

Meal Prep Tip: Marinated beef can be kept in the fridge for a day and cooked straight from the marinade.

9. Soy Honey Glazed Ribeye

Why You’ll Love It:

A sticky soy-honey glaze gives the steak glossy sweetness balanced by umami. It’s quick, kid-friendly, and pairs well with simple sides like steamed vegetables or fried rice.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 2 ribeye steaks about 10 ounces each
• Salt and pepper to taste
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger

How to Make It:

1. Whisk soy sauce, honey, rice vinegar, sesame oil, and ginger to make the glaze.
2. Season steaks lightly and sear in a hot skillet 3 to 4 minutes per side. Brush with glaze during the last minute of cooking to caramelize.
3. Rest steaks and brush with any leftover glaze before serving.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Stir in a half teaspoon of chili paste for a sweet-spicy kick.

Best Pairings: Jasmine rice and sautéed bok choy.

10. Sous Vide Ribeye with Herb Butter

Why You’ll Love It:

Sous vide locks in perfect doneness every time and gives you the luxury of finishing with a hot sear for a great crust. It’s ideal when you want precision and a hands-off cooking stage.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Ingredients Needed:

• 2 ribeye steaks about 12 ounces each
• Salt and pepper to taste
• 4 tablespoons unsalted butter softened
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped chives

How to Make It:

1. Season steaks and seal in vacuum bags with a pat of butter. Set sous vide to 129°F for medium rare and cook 1.5 to 2 hours.
2. Remove steaks, pat dry thoroughly, and sear in a very hot skillet 30 to 60 seconds per side to form a crust.
3. Mix herbs into softened butter and place a dollop on each hot steak to melt before serving.

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Cook extra steaks sous vide and chill for quick weeknight reheating in a hot skillet.

Common Mistake to Avoid: Make sure steaks are completely dry before searing to get a good crust.

11. Cast Iron Ribeye with Lemon and Thyme

Why You’ll Love It:

A hot cast iron pan gives the steak a Maillard crust while lemon brightens the rich meat. Thyme adds an herbaceous lift. This is a great midweek recipe that feels elevated but remains simple.

Serving size: Serves 2

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Ingredients Needed:

• 2 ribeye steaks about 10 ounces each
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 lemon halved
• 3 sprigs fresh thyme
• Salt and pepper to taste

How to Make It:

1. Heat cast iron until very hot. Pat steaks dry and season.
2. Add oil and sear steaks 3 to 5 minutes per side depending on thickness. Add butter, lemon halves, and thyme for the last minute and baste.
3. Rest steaks 5 minutes, slice, and serve with lemon wedges.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Squeeze the charred lemon over the steak for a bright finish.

Budget-Friendly Tip: Use pan juices over simple buttered noodles to stretch the meal.

12. Ribeye Steak Salad with Warm Vinaigrette

Why You’ll Love It:

Turning ribeye into a salad makes steak night feel lighter without sacrificing flavor. The warm vinaigrette softens greens and coats sliced steak for a comforting yet fresh dinner.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 pound ribeye cooked and thinly sliced
• 6 cups mixed salad greens
• 1 cup cherry tomatoes halved
• 1/4 cup thinly sliced red onion
• 2 ounces goat cheese crumbled
• For warm vinaigrette
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

How to Make It:

1. Whisk vinaigrette ingredients and warm gently in a small pan.
2. Arrange greens, tomatoes, and onion on a platter. Top with sliced ribeye and goat cheese.
3. Drizzle warm vinaigrette over the salad and toss lightly before serving.

Optional Enhancers (include 1–2 per recipe):

Serving Idea: Add toasted walnuts or pecans for crunch.

Meal Prep Tip: Keep steak and dressing separate until serving to avoid soggy greens.

13. Ribeye Steak Tacos with Pickled Onion

Why You’ll Love It:

Tacos make steak night interactive and casual. Thinly sliced ribeye with tangy pickled onions and a bright salsa turns a rich cut into a lively, shareable meal.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1 pound ribeye thinly sliced and cooked
• 8 small corn tortillas warmed
• 1 cup quick pickled red onions (1/2 red onion, 1/2 cup vinegar, 1 tablespoon sugar, pinch salt)
• 1 cup fresh salsa verde or pico de gallo
• Fresh cilantro and lime wedges to serve

How to Make It:

1. Make quick pickled onions by soaking thin onion slices in vinegar, sugar, and salt for 15 minutes.
2. Heat sliced ribeye in a hot skillet to warm and caramelize edges.
3. Assemble tacos with meat, pickled onion, salsa, cilantro, and a squeeze of lime.

Optional Enhancers (include 1–2 per recipe):

Best Pairings: Mexican street corn and black bean salad.

Swap This With That: Use flour tortillas for a softer handheld option.

14. Steak Sandwich with Caramelized Onions and Horseradish Aioli

Why You’ll Love It:

A steak sandwich takes ribeye into satisfying comfort food territory. Caramelized onions and a creamy horseradish aioli add sweetness and bite, making it perfect for a relaxed dinner or picnic.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients Needed:

• 1 pound ribeye thinly sliced and cooked
• 1 large onion thinly sliced
• 2 tablespoons olive oil
• 1 baguette or 4 ciabatta rolls
• 1/2 cup mayonnaise
• 2 tablespoons prepared horseradish
• Salt and pepper to taste

How to Make It:

1. Sauté onions in olive oil over medium-low heat until deep golden and caramelized 15 to 20 minutes. Season.
2. Mix mayonnaise and horseradish to make the aioli.
3. Warm sliced steak, split rolls, spread aioli, layer steak and caramelized onions, and serve.

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Caramelized onions can be made ahead and refrigerated for up to 4 days.

Serving Idea: Serve with kettle chips or a crisp slaw.

15. Bourbon Glazed Ribeye

Why You’ll Love It:

A sweet and boozy bourbon glaze caramelizes on the steak for a glossy finish and warm flavor. This feels special but comes together in minutes, a good choice when you want a slightly decadent twist.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 2 ribeye steaks about 10 ounces each
• Salt and pepper to taste
• 1/4 cup bourbon
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon butter

How to Make It:

1. Season and sear steaks in a hot skillet 3 to 4 minutes per side. Remove and rest.
2. Add bourbon, brown sugar, and soy sauce to the skillet and simmer until thickened into a glaze. Stir in butter.
3. Brush glaze over steaks and serve.

Optional Enhancers (include 1–2 per recipe):

Common Mistake to Avoid: Be cautious when adding alcohol to a hot pan; remove from heat briefly to add bourbon then return to simmer.

Best Pairings: Sweet potato mash and roasted Brussels sprouts.

16. Ribeye with Mushroom Marsala Sauce

Why You’ll Love It:

Earthy mushrooms and a velvety Marsala sauce make for a luxurious pairing with ribeye. This is a slightly more composed dish that still feels homey and satisfying.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 4 ribeye steaks about 8 ounces each
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms sliced
• 2 tablespoons unsalted butter
• 1/2 cup Marsala wine
• 3/4 cup beef broth
• 1 tablespoon chopped parsley

How to Make It:

1. Season steaks and sear in a hot skillet 3 to 4 minutes per side. Remove and rest.
2. Add butter and mushrooms to the pan and sauté until golden.
3. Pour in Marsala and deglaze, then add beef broth and reduce until sauce thickens.
4. Return steaks to the pan to warm briefly, spoon sauce over, and garnish with parsley.

Optional Enhancers (include 1–2 per recipe):

Best Pairings: Buttered noodles or creamy polenta.

Flavor Boost: Stir a splash of heavy cream into the sauce for extra richness.

17. Herb-Crusted Ribeye with Dijon Crust

Why You’ll Love It:

A fresh herb and Dijon crust gives aromatic lift and a tangy edge that brightens the steak. It’s great for serving family-style and looks impressive with minimal work.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 2 ribeye steaks about 12 ounces each
• Salt and pepper to taste
• 2 tablespoons Dijon mustard
• 1/2 cup mixed fresh herbs chopped parsley rosemary and thyme
• 2 tablespoons olive oil

How to Make It:

1. Preheat oven to 400°F. Brush steaks with Dijon and press herb mixture onto the tops.
2. Sear steaks in a skillet 1 to 2 minutes herb-side down to set the crust.
3. Transfer skillet to oven and roast 6 to 10 minutes depending on thickness and desired doneness.
4. Rest 5 minutes, slice, and serve.

Optional Enhancers (include 1–2 per recipe):

Swap This With That: Use whole grain mustard for extra texture.

Personal Note: The herb crust makes everyday steak feel celebratory with almost no extra fuss.

18. Garlic and Thyme Oven-Roasted Ribeye

Why You’ll Love It:

Oven roasting with garlic and thyme gives a gentle, aromatic cook that keeps the steak juicy. It’s low maintenance and pairs well with roasted root vegetables for a cozy dinner.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 large ribeye roast about 2 pounds
• 4 garlic cloves sliced
• 3 sprigs fresh thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

How to Make It:

1. Preheat oven to 375°F. Rub roast with olive oil, salt, and pepper and tuck garlic slices and thyme under the fat.
2. Roast until internal temperature reaches 130°F for medium rare about 30 to 40 minutes depending on size.
3. Remove and rest 15 minutes before slicing into thick rounds and serving.

Optional Enhancers (include 1–2 per recipe):

Meal Prep Tip: Slice leftovers thin and use in sandwiches or salads within 3 days.

Best Pairings: Roasted root vegetables and a simple green bean sauté.

19. Steak au Poivre Style Ribeye with Cream Sauce

Why You’ll Love It:

A French bistro classic adapted for ribeye. The peppery crust and creamy sauce are rich and comforting, ideal for when you want a restaurant-style dinner at home.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 2 ribeye steaks about 10 ounces each
• 2 tablespoons crushed black peppercorns
• Salt to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/4 cup beef broth

How to Make It:

1. Press crushed peppercorns into both sides of steaks and season lightly with salt.
2. Sear steaks in hot skillet 3 to 4 minutes per side and remove to rest.
3. Add butter, pour in beef broth and scrape browned bits, then stir in cream and simmer until sauce thickens.
4. Return steaks to pan briefly, spoon sauce over, and serve.

Optional Enhancers (include 1–2 per recipe):

Flavor Boost: Add a splash of cognac before the cream for a classic bistro flavor.

Common Mistake to Avoid: Use freshly crushed peppercorns for the best texture and aroma rather than pre-ground pepper.

FAQ

Q: How thick should ribeye steaks be for the best results?

A: Aim for 1 to 1 1/2 inches thick for a good balance of crust and juicy interior. Thicker steaks work well for reverse sear or sous vide, while thinner slices are ideal for tacos or sandwiches.

Q: How do I know when a ribeye is done without a thermometer?

A: Use the finger test for doneness by comparing steak firmness to the base of your thumb, or slice into one edge to check the color. A thermometer is the most reliable for precision.

Q: Can I use frozen ribeye for any of these recipes?

A: It is best to thaw steaks in the refrigerator overnight. For sous vide you can cook from frozen with longer time, but for searing methods pat thoroughly dry after thawing to avoid steaming instead of browning.

Q: What’s the best oil to sear a ribeye in?

A: Use a high smoke point oil like canola, vegetable, or grapeseed oil for initial sear, then add butter near the end for flavor.

Conclusion

There is something wonderfully simple about turning a cut of ribeye into a memorable meal. Whether you want quick pan-seared steaks with garlic butter, a show-stopping herb crust, or playful tacos for a casual night, these 15+ Ribeye Steak Recipes Perfect For Steak Night offer a variety of flavors and techniques to fit different evenings and skill levels. Try one that matches your mood, and don’t be afraid to tweak seasonings or pairings to make it yours. Cooking good steak is as much about the small rituals — a hot pan, a rest, a glossy sauce — as it is about technique, and every time you make one you get a little more comfortable and confident.