🥩 The Ultimate Ribeye Steak Recipe
🔪 Ingredients:
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1 or 2 thick-cut ribeye steaks (bone-in or boneless, 1.5–2 inches thick)
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Kosher salt and fresh cracked black pepper
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2 tbsp high smoke point oil (e.g. avocado, grapeseed, or canola)
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3 tbsp unsalted butter
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3–4 cloves garlic, smashed
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A few sprigs of fresh rosemary and/or thyme
🕒 Prep Time:
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Prep: 10 min
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Cook: 8–12 min (depends on thickness and doneness)
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Rest: 10 min
🔥 Instructions:
1. Bring Steak to Room Temperature
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Take the steak out of the fridge 30–60 minutes before cooking. Pat dry with paper towels.
2. Season Generously
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Liberally season both sides with salt and pepper. Don’t be shy — seasoning helps build that crust.
3. Preheat Your Skillet or Grill
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Heat a cast iron skillet on high until smoking hot.
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Or preheat a grill to 450–500°F for direct heat cooking.
4. Sear the Steak
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Add oil to the pan. When shimmering, lay in the steak away from you.
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Sear 3–4 minutes per side, pressing gently to ensure contact.
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Flip and repeat until a golden crust forms.
5. Baste with Garlic Herb Butter
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Lower heat slightly. Add butter, garlic, and herbs to the pan.
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As butter melts, tilt the pan and spoon the butter over the steak for 1–2 minutes.
6. Check Doneness (Internal Temp Guide):
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Rare: 120–125°F (48–52°C)
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Medium Rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Use a meat thermometer for accuracy.
7. Rest Your Steak
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Remove from pan and let rest on a board for 10 minutes, tented loosely with foil.
🧂 Optional Add-ons:
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Finish with flaky sea salt
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Serve with chimichurri, peppercorn sauce, or a simple red wine reduction
🥗 Serving Ideas:
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Garlic mashed potatoes
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Grilled asparagus or broccolini
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Creamed spinach or a fresh arugula salad
🔄 Variations:
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Reverse Sear: Cook low and slow in the oven (250°F) to 10–15°F under target temp, then sear in a skillet.
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Sous Vide + Sear: Perfectly even cook; sear for crust afterward.
Would you like a printable version or a video walkthrough to go with this?