Ribeye steak – Recipe

Here’s a classic and foolproof Ribeye Steak Recipe that delivers a beautifully seared crust with a juicy, flavorful interior — ideal for pan-searing or grilling. This approach highlights the natural richness of ribeye, a well-marbled cut prized for its tenderness and flavor.

🥩 Perfect Ribeye Steak (Pan-Seared or Grilled)

🍽️ Servings: 2

⏱️ Prep Time: 10 mins | Cook Time: 10–15 mins | Rest Time: 5 mins

📝 Ingredients:

2 boneless ribeye steaks (1–1½ inches thick, about 12–16 oz each)
Kosher salt and freshly ground black pepper
2 tbsp vegetable oil (for high heat)
2 tbsp unsalted butter
2–3 garlic cloves, smashed
2–3 sprigs fresh thyme or rosemary (optional)

🔪 Instructions:

👉 Prep the steaks:

Bring to room temperature: Let the steaks sit out for 30–45 minutes before cooking.
Season generously: Pat dry with paper towels, then season both sides with salt and pepper.

🔥 Option 1: Pan-Searing (Stovetop + Butter Baste)

Heat your pan: Use a cast iron skillet over medium-high heat until very hot. Add oil and swirl to coat.
Sear: Place the steaks in the pan and do not move them for 3–4 minutes (for a good crust). Flip and sear the other side for another 3–4 minutes.
Add butter & aromatics: Reduce heat to medium-low. Add butter, garlic, and herbs. Spoon the melted butter over the steak continuously for 1–2 minutes.
Check doneness: Internal temp for:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
Rest: Remove from pan and let rest 5–10 minutes before slicing.

🔥 Option 2: Grilled Ribeye

Preheat grill: High heat (450–500°F).
Grill steaks: 4–5 minutes per side for medium-rare, depending on thickness. Rotate 90° halfway through each side for grill marks.
Check temp & rest: As above.

🍽️ Serving Ideas:

Classic sides: Garlic mashed potatoes, grilled asparagus, sautéed mushrooms.
Toppings: Compound butter (like garlic-herb or blue cheese), chimichurri, or a drizzle of balsamic reduction.

Would you like a reverse-sear version (oven + pan) or a smoked/grilled variation?