Ribeye Steak
Learn how to cook a juicy, flavorful Ribeye Steak with a perfect sear and tender inside. This classic steakhouse-style recipe is ideal for a special dinner at home with minimal ingredients and maximum flavor.
Ingredients:
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1 (1 to 1.5-inch thick) ribeye steak (about 12–16 oz)
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1 tablespoon olive oil
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Salt, to taste (preferably coarse kosher salt)
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Freshly ground black pepper, to taste
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2 tablespoons unsalted butter
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2 garlic cloves, smashed
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2–3 sprigs fresh thyme or rosemary
Instructions:
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Bring steak to room temperature: Let the ribeye sit at room temperature for about 30 minutes before cooking.
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Season generously: Pat the steak dry with paper towels, then season both sides generously with salt and pepper.
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Preheat the pan: Heat a cast-iron skillet over high heat until very hot (about 5 minutes).
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Sear the steak: Add olive oil to the pan, then place the steak in. Sear for 3–4 minutes on the first side without moving it.
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Flip and baste: Flip the steak, add butter, garlic, and thyme/rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 2–3 minutes.
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Check doneness: Use a meat thermometer to check internal temperature:
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Rare: 125°F (52°C)
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Medium-rare: 130°F (54°C)
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Medium: 140°F (60°C)
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Rest the steak: Remove from the pan and let it rest for 5–10 minutes before slicing. This helps retain juices.
Cooking Tips:
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Always let your steak rest after cooking; cutting too early will cause juices to run out.
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A cast-iron skillet is ideal for an even sear and heat retention.
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For extra flavor, dry-brine your steak with salt a few hours before cooking and keep it uncovered in the fridge.
Nutrition Facts (per serving):
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Calories: 550 kcal
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Protein: 42g
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Fat: 42g
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Carbohydrates: 0g
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Saturated Fat: 18g
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Cholesterol: 130mg
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