🥩 The Perfect Ribeye Steak (Pan-Seared or Grilled)
🍽️ Servings: 2
⏱️ Total Time: ~30 minutes (plus resting)
🧂 Ingredients:
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2 ribeye steaks (1–1.5 inches thick, about 12–16 oz each)
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Kosher salt
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Fresh cracked black pepper
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2 tbsp high smoke-point oil (e.g., avocado, canola, grapeseed)
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2 tbsp butter
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3–4 garlic cloves, smashed
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A few sprigs of fresh rosemary or thyme (optional)
🔪 Instructions (Pan-Seared Method):
1. Prep the Steak:
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Let steaks sit out at room temperature for 30–45 minutes before cooking.
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Pat very dry with paper towels.
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Season generously with salt and black pepper on both sides.
2. Heat the Pan:
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Use a cast iron skillet or heavy-bottomed pan.
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Heat on high until smoking hot.
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Add the oil and swirl to coat.
3. Sear the Steaks:
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Add steaks to the pan — don’t move them.
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Sear for 2–3 minutes per side, or until a deep golden crust forms.
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Reduce heat to medium and add butter, garlic, and herbs.
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Tilt the pan and spoon the melted butter over the steaks repeatedly (baste) for 1–2 minutes.
4. Check Doneness:
Use a meat thermometer for precision:
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Rare: 120–125°F
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Medium-rare: 130–135°F (ideal)
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Medium: 140–145°F
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Medium-well: 150–155°F
5. Rest:
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Transfer steaks to a cutting board and rest 5–10 minutes.
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Slice against the grain and serve.
🔥 Optional: Grill Method
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Preheat grill to high (450–500°F).
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Oil grates, then grill steaks 4–5 minutes per side.
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Finish with butter, garlic, and herbs off the grill.
🍷 Serve With:
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Garlic mashed potatoes or roasted veggies
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Steakhouse creamed spinach
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Red wine reduction or chimichurri sauce
✅ Tips:
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Dry-aging or bringing the steak to room temp helps it cook evenly.
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For a reverse-sear: slow cook in the oven at 250°F until 120°F internally, then sear in a hot pan.
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Resting = juicier steak. Always do it.
Would you like a printable steak doneness chart or a side dish pairing suggestion?