🥩 Perfect Ribeye Steak
🍽️ Servings: 1–2
⏱️ Prep Time: 5 mins | Cook Time: 6–10 mins | Rest: 5 mins
🧾 Ingredients:
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1 thick-cut ribeye steak (1 to 1½ inches thick / 250–350 g)
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Salt (preferably kosher or sea salt)
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Freshly ground black pepper
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1–2 tbsp high smoke point oil (e.g. avocado or canola)
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2 tbsp butter
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2–3 cloves garlic, smashed
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Fresh thyme or rosemary (optional, for basting)
🔥 Cooking Methods: Cast Iron Skillet (Best for Crust)
1. Bring to Room Temp
Let your steak sit out for 30–60 minutes before cooking.
2. Season Generously
Pat the steak dry. Season both sides with salt and pepper (don’t be shy — it’s a thick cut).
3. Sear the Steak
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Heat a cast iron skillet over high heat until smoking hot.
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Add oil, then place the steak in the pan.
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Sear for 3–4 minutes per side (for medium-rare), pressing slightly to ensure even contact.
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Tip: Don’t move the steak around while it sears — let it develop a crust.
4. Baste with Butter (Optional but Recommended)
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Add butter, garlic, and herbs to the pan.
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Tilt the pan and spoon hot butter over the steak for 1 minute for extra richness.
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
Transfer to a plate and let rest 5–10 minutes to lock in juices.
🔪 Serving Suggestions:
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Top with a pat of herb butter
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Serve with mashed potatoes, grilled vegetables, or a simple salad
🧑🍳 Alternate Methods:
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Grill: Sear over high heat 3–4 minutes per side, then finish over indirect heat.
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Reverse Sear (Oven + Pan): Cook in oven at 275°F (135°C) until ~10°F below desired temp, then sear in a hot skillet.
Would you like a garlic butter recipe, a steakhouse-style pan sauce, or a chimichurri to go with it?