The key to a perfect ribeye steak lies in the simplicity of the ingredients and the mastery of the cooking technique. The searing process locks in the steak’s natural juices while creating a beautifully caramelized crust, essential for that deep, savory flavor. Adding garlic, fresh herbs, and butter to the skillet not only infuses the meat with aromatic richness but also elevates the overall taste, making each bite a melt-in-your-mouth experience. The resting period is crucial, allowing the juices to redistribute, ensuring that the steak is tender and bursting with flavor when served.
Ingredients:
- 2 ribeye steaks (about 12-16 oz each)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary or thyme
- 2 tablespoons unsalted butter
- Optional: lemon wedges for serving
Instructions:
- Prepare the Steaks:
- Take the ribeye steaks out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. This helps ensure even cooking.
- Pat the steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat to adhere.
- Preheat Your Skillet:
- Place a heavy cast-iron skillet on the stove over high heat. Allow it to heat up for about 5 minutes until it’s very hot. The skillet should be smoking slightly; this will give the steaks a good sear.
- Sear the Steaks:
- Add 1 tablespoon of olive oil to the hot skillet. Swirl the pan to coat the bottom evenly. Carefully place the steaks in the skillet, making sure they are not touching each other. Sear the steaks for about 3-4 minutes on each side without moving them, allowing a crust to form. For medium-rare, cook the steaks until they reach an internal temperature of 130-135°F (54-57°C).
- Add Aromatics and Butter:
- Lower the heat to medium and add the minced garlic, rosemary or thyme sprigs, and butter to the skillet. As the butter melts, use a spoon to baste the steaks with the butter-garlic-herb mixture. Tilt the skillet slightly and spoon the melted butter over the top of the steaks. Continue basting for 1-2 minutes to enhance the flavor.
- Rest the Steaks:
- Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with aluminum foil and let them rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Serve:
- Slice the steaks against the grain for the most tender bites. Serve with the pan juices drizzled over the top and optional lemon wedges on the side for a burst of acidity. Enjoy your perfectly cooked ribeye steak with your favorite sides!