🥩 Classic Ribeye Steak (Pan-Seared or Grilled)
🧾 Ingredients (Serves 2)
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2 ribeye steaks (1–1.5 inches thick, ~12–16 oz each)
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Kosher salt & freshly ground black pepper
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2 tbsp olive oil or high-heat oil (e.g., avocado)
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2 tbsp butter
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4 garlic cloves, smashed
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2–3 sprigs fresh rosemary or thyme (optional)
🔥 Pan-Seared Ribeye Instructions
1. Prep the steak
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Let steaks come to room temperature (~30 minutes).
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Pat dry with paper towels.
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Season generously with salt and pepper on both sides.
2. Heat the pan
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Use a heavy skillet (cast iron preferred).
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Heat oil over high heat until shimmering.
3. Sear
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Place steaks in pan. Do not move them for 2–3 minutes to form a crust.
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Flip and sear another 2–3 minutes.
4. Add flavor & baste
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Add butter, garlic, and herbs to the pan.
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Tilt the pan and spoon melted butter over the steak repeatedly for 1–2 minutes.
5. Check doneness
Use a meat thermometer:
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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)
6. Rest
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Remove from pan and rest 5–10 minutes loosely tented with foil.
🔥 Grilled Ribeye Instructions
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Preheat grill to high (450–500°F).
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Season steaks and oil the grates.
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Grill 4–5 minutes per side for medium-rare.
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Let rest 5–10 minutes before slicing.
🍽 Tips & Serving Ideas
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Slice against the grain for tenderness.
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Pair with:
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Roasted potatoes or garlic mashed
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Grilled asparagus, creamed spinach, or chimichurri
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Red wine or bourbon sauce
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Would you like:
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A compound butter recipe (garlic herb, blue cheese)?
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Reverse-sear instructions for thick steaks?
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Sous-vide ribeye for precision cooking?
Let me know how you want to elevate your ribeye!