A ribeye steak is prized for its marbling, tenderness, and rich, beefy flavor. Whether you’re pan-searing, grilling, or oven-finishing it, the key is high heat, good seasoning, and proper rest time. Here’s a simple and foolproof way to cook it:
🥩 Perfect Ribeye Steak (Pan-Seared)
🧾 Ingredients:
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1 ribeye steak (1–1.5 inches thick)
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Salt (preferably coarse or kosher)
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Freshly ground black pepper
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1 tbsp oil (high smoke point, like canola or avocado)
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2 tbsp butter
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2 cloves garlic, smashed
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1–2 sprigs fresh rosemary or thyme (optional)
🔥 Instructions:
1. Prep the Steak
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Take the steak out of the fridge 30–45 minutes before cooking to bring it to room temperature.
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Pat dry with paper towels.
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Generously season both sides with salt and pepper.
2. Sear
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Heat a heavy skillet (cast iron is best) over high heat until very hot.
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Add oil, then place the steak in the pan. Don’t move it for at least 2 minutes.
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Sear each side for about 2–3 minutes, depending on thickness, until a deep brown crust forms.
3. Baste with Butter
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Lower heat to medium.
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Add butter, garlic, and herbs to the pan.
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Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes.
4. Check Doneness
Use a meat thermometer for best results:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
5. Rest
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Remove from pan and rest steak 5–10 minutes before slicing. This keeps it juicy.
🍽️ Serving Suggestions:
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Sides: Garlic mashed potatoes, grilled asparagus, or a fresh salad.
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Sauces: Chimichurri, peppercorn sauce, or a simple red wine reduction.
Would you like a version for grilling or oven-finishing your ribeye instead?