Here’s a simple and delicious recipe for a perfectly cooked Ribeye Steak. Ribeye is known for its marbling and rich flavor, making it one of the most popular cuts of steak. This recipe focuses on pan-searing the steak to achieve a beautiful crust and finishing it with butter, garlic, and herbs for extra flavor.
Pan-Seared Ribeye Steak
Ingredients:
- 2 ribeye steaks (about 1-inch thick, 12-16 oz each)
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 3-4 cloves garlic, smashed
- 2-3 sprigs fresh thyme or rosemary (optional)
Instructions:
Prepare the Steak:
- Bring the steaks to room temperature: About 30-45 minutes before cooking, remove the ribeye steaks from the fridge to allow them to come to room temperature. This ensures even cooking.
- Season the steaks: Generously season both sides of the steaks with salt and pepper. The salt will help develop a nice crust on the steak as it cooks.
Cook the Steak:
- Heat the skillet: Heat a large cast-iron skillet (or heavy-duty pan) over medium-high heat. Once the pan is hot, add the olive oil and let it heat until shimmering.
- Sear the steaks: Carefully place the ribeye steaks in the skillet. Cook for 3-4 minutes on the first side, without moving, until a nice crust forms.
- Flip and cook the other side: Flip the steaks and cook for another 3-4 minutes on the second side, depending on your preferred level of doneness.
Add the Butter and Herbs:
- Add butter, garlic, and herbs: Reduce the heat to medium-low and add the butter, smashed garlic cloves, and thyme or rosemary to the skillet.
- Baste the steaks: Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter, garlic, and herbs. Baste for about 1-2 minutes, enhancing the flavor and moisture of the steak.
Check for Doneness:
- Check the temperature: Use a meat thermometer to check the internal temperature for doneness:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-68°C)
- Well done: 160°F (71°C)
Rest the Steak:
- Rest the steaks: Remove the ribeye steaks from the skillet and place them on a cutting board. Tent with foil and let them rest for 5-10 minutes. This allows the juices to redistribute.
Serve:
- Serve hot: Slice the steak against the grain and serve with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad.
Recipe Notes:
- Cooking tips: For an even better crust, pat the steaks dry with paper towels before seasoning. Make sure your pan is hot before searing.
- Butter basting: Basting with butter and garlic adds rich flavor and moisture, but be careful not to burn the garlic. Lower the heat if necessary.
- Grilling option: You can also grill the ribeye steak over high heat for about 4-5 minutes per side, using the same seasoning and finishing with butter if desired.
Time and Temperature:
- Prep time: 5 minutes (plus 30-45 minutes to bring steaks to room temperature)
- Cook time: 8-10 minutes
- Rest time: 5-10 minutes
- Total time: 45-60 minutes (including room temperature time)
Enjoy your perfectly cooked Ribeye Steak, bursting with flavor and a rich, buttery finish