🥩 Perfect Ribeye Steak (Pan-Seared or Grilled)
🧾 Ingredients:
-
1–2 ribeye steaks (1 to 1.5 inches thick, bone-in or boneless)
-
Kosher salt & freshly ground black pepper
-
2 tbsp high-heat oil (like canola, avocado, or grapeseed)
-
2 tbsp butter
-
3–4 garlic cloves, smashed
-
Fresh herbs (rosemary, thyme, or both)
👨🍳 Stove-Top (Pan-Seared) Method:
1. Prep the Steak:
-
Let steak come to room temperature (about 30 minutes out of the fridge).
-
Pat dry and season generously with salt and pepper on both sides.
2. Sear:
-
Heat a cast iron skillet over high heat until very hot.
-
Add oil and then the steak. Don’t move it for 2–3 minutes.
-
Flip and sear the other side for another 2–3 minutes.
3. Baste with Butter:
-
Add butter, garlic, and herbs to the pan.
-
Tilt the pan and spoon hot butter over the steak for 1–2 minutes.
4. Check Temp & Finish:
Cook to your desired doneness:
-
Rare: 120°F (49°C)
-
Medium Rare: 130°F (54°C)
-
Medium: 140°F (60°C)
-
Medium-Well: 150°F (66°C)
If it needs more time, lower heat and cook another 1–2 minutes per side.
5. Rest:
-
Transfer steak to a cutting board and let it rest 5–10 minutes before slicing.
🔥 Grill Method:
-
Preheat grill to high (450–500°F).
-
Oil the grates and grill steak 4–5 minutes per side for medium rare.
-
Use a meat thermometer for accuracy and let it rest before slicing.
🍽️ Serve With:
-
Garlic mashed potatoes
-
Roasted asparagus or green beans
-
Chimichurri or compound butter on top
-
Crusty bread or a crisp salad
Would you like a reverse-seared, oven-finished, or sous vide ribeye version too?