Here’s a simple, foolproof method for cooking a ribeye steak — tender, juicy, and full of rich marbling. Whether you’re pan-searing, grilling, or finishing it with butter and herbs, this guide ensures restaurant-quality results at home.
🥩🔥 Perfect Ribeye Steak (Pan-Seared or Grilled)
Ingredients (Serves 2):
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1–1½ lb ribeye steak, about 1–1½ inches thick
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Salt (kosher or sea salt)
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Freshly ground black pepper
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1 tbsp neutral oil (like avocado or canola)
Optional Finishing Butter:
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2 tbsp unsalted butter
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2–3 garlic cloves, smashed
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1 sprig rosemary or thyme
🔧 Instructions (Pan-Seared Method):
1. Bring to Room Temperature:
Let steak sit out for 30–60 minutes before cooking. Pat dry thoroughly.
2. Season Generously:
Rub both sides with salt and pepper. Don’t skimp — a thick cut needs bold seasoning.
3. Preheat Your Pan:
Use a heavy cast iron skillet. Heat over high until just smoking. Add oil.
4. Sear the Steak:
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Add steak and sear 3–4 minutes per side, undisturbed, until a deep brown crust forms.
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If your steak is thick, sear the sides as well.
5. Add Garlic Butter (Optional):
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Reduce heat to medium.
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Add butter, smashed garlic, and herbs to the pan.
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Tilt pan and spoon butter over steak for 1–2 minutes.
6. Check Doneness:
Use a meat thermometer:
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Rare: 120–125°F
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Medium-rare: 130–135°F
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Medium: 140°F
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Medium-well: 145°F+
7. Rest the Steak:
Transfer to a cutting board and let rest 5–10 minutes before slicing.
🔥 Grilling Method (Alternative):
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Preheat grill to high heat (450–500°F).
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Grill ribeye for 4–6 minutes per side for medium-rare, depending on thickness.
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Use a thermometer to check internal temp.
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Let rest before slicing.
🍽️ Serving Ideas:
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Top with garlic herb butter, chimichurri, or blue cheese crumbles.
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Serve with mashed potatoes, roasted vegetables, or a crisp salad.