🥩 Perfect Ribeye Steak Recipe
🛒 Ingredients (Serves 2)
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1 ribeye steak (1–1½ inches thick, bone-in or boneless)
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Kosher salt & freshly ground black pepper
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1–2 tbsp neutral oil (like canola or avocado)
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2 tbsp butter
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2–3 garlic cloves (smashed)
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Fresh herbs (thyme, rosemary, or both)
🔥 Method 1: Cast Iron Pan (Stovetop & Baste)
👩🍳 Instructions:
1. Bring steak to room temperature
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Let the steak sit out for 30–45 minutes to take the chill off. Pat dry.
2. Season generously
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Salt and pepper both sides liberally. Don’t be shy — ribeye can take it.
3. Preheat your skillet
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Heat a heavy cast iron pan over high heat until it just starts to smoke.
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Add oil and immediately lay in the steak.
4. Sear
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Sear for 2–3 minutes per side for a good crust.
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Use tongs to sear edges and fat cap if present.
5. Add butter, garlic & herbs
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Lower heat slightly. Add butter, garlic, and herbs.
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Tilt the pan and use a spoon to baste the steak with the melted butter for another 1–2 minutes per side, depending on doneness.
6. Check internal temperature
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Medium-rare: 130–135°F (54–57°C)
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Medium: 135–145°F (57–63°C)
7. Rest
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Remove steak, tent loosely with foil, and let rest 5–10 minutes before slicing.
🔥 Method 2: Grilled Ribeye
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Preheat grill to high (450–500°F / 230–260°C)
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Sear steak over direct heat 2–3 minutes per side.
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Move to indirect heat and cook until desired doneness.
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Rest as above before serving.
📝 Tips:
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For extra richness, top with garlic herb butter.
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Pat dry thoroughly before searing — moisture kills the crust.
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Slice against the grain for tenderness.
Would you like a reverse sear method, oven-finish technique, or side dish pairings (e.g., garlic mash, grilled asparagus, chimichurri)?