RIBEYE STEAK RECIPE

Introduction

A ribeye steak is one of the most flavorful and juicy cuts of beef, prized for its marbling and tenderness. Whether pan-seared, grilled, or cooked in the oven, a well-prepared ribeye is the ultimate steakhouse experience you can recreate at home. This recipe focuses on a simple yet classic method — pan-searing — to bring out the rich, beefy flavor with a golden crust and buttery finish.

Ingredients

• 1 ribeye steak (1 to 1½ inches thick, about 12–16 oz)
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil (or other high-smoke-point oil)
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• 2–3 sprigs fresh thyme or rosemary (optional)

Instructions

1. Bring Steak to Room Temperature:
   Take the ribeye out of the refrigerator 30–45 minutes before cooking to ensure even cooking.
2. Season Generously:
   Pat the steak dry with paper towels. Season both sides with salt and pepper, pressing it in slightly.
3. Preheat the Pan:
   Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add the oil and swirl to coat.
4. Sear the Steak:
   Place the steak in the pan. Sear for about 3–4 minutes on the first side without moving it to develop a crust.
5. Flip and Butter Baste:
   Flip the steak and add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steak repeatedly for 2–3 minutes.
6. Check Doneness:
   Use a meat thermometer:
   • Rare: 120–125°F (49–52°C)
   • Medium-rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)
     (Remove from heat about 5°F before the target temp — it will rise as it rests.)
7. Rest the Steak:
   Transfer to a plate and rest for 5–10 minutes, tented loosely with foil.
8. Slice & Serve:
   Slice against the grain, sprinkle with flaky salt if desired, and serve immediately.

Description

A beautifully seared ribeye has a golden-brown crust and a tender, juicy interior. The marbled fat melts during cooking, infusing the meat with flavor. Butter basting with garlic and herbs adds a rich, aromatic finish, making this a steakhouse-quality meal at home.

Tips

• Cast Iron is Best: It retains heat and gives the steak a superior crust.
• Dry the Steak: Moisture prevents browning — always pat the steak dry.
• Use a Thermometer: Don’t guess. Perfect steak starts with precise internal temperatures.
• Resting is Key: Letting the steak rest keeps the juices from spilling out when slicing.

Variations

• Grilled Ribeye: Use a hot grill for 4–5 minutes per side. Finish with herb butter.
• Coffee Rub: Try a dry rub of coffee grounds, brown sugar, and smoked paprika for a crusty bark.
• Garlic Crust: Rub minced garlic into the steak before searing for extra punch.
• Compound Butter: Mix softened butter with herbs, lemon zest, or blue cheese for a steak topping.

Correction

• Too Tough? Steak might be overcooked. Use a thermometer and remove earlier next time.
• Too Bland? Don’t under-season. Salt enhances the meat’s natural flavors.
• Soggy Crust? Pan not hot enough or too much moisture on the steak — dry it thoroughly and use high heat.

Enjoy

Pair your ribeye steak with mashed potatoes, roasted vegetables, or a crisp salad. Pour a glass of red wine or your favorite beverage, and savor the rich, buttery flavor of this classic dish. It’s a perfect indulgence for any occasion — enjoy every bite!