Ribeye steak – Don’t LOSE this recipe

A perfectly cooked ribeye steak is a culinary delight, rich in flavor and wonderfully tender. This recipe will guide you through the steps to achieve a restaurant-quality ribeye steak right at home. Remember to keep this recipe safe—it’s one you won’t want to lose!

Ingredients

Table of Contents

  • Ribeye steaks: 2 (about 1.5 inches thick)
  • Salt: 2 teaspoons
  • Black pepper: 2 teaspoons
  • Olive oil: 2 tablespoons
  • Butter: 4 tablespoons
  • Garlic: 4 cloves, smashed
  • Fresh rosemary: 2 sprigs
  • Fresh thyme: 2 sprigs

Equipment

  • Cast iron skillet or heavy-bottomed pan: For cooking the steaks.
  • Tongs: For flipping the steaks.
  • Meat thermometer: For checking the internal temperature.
  • Spoon: For basting the steaks.
  • Aluminum foil: For resting the steaks.

Instructions

Step 1: Prepare the Steaks

  1. Bring to room temperature: Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.
  2. Season: Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.

Step 2: Preheat the Skillet

  1. Heat the skillet: Place a cast iron skillet or heavy-bottomed pan over high heat. Let it heat up for about 5 minutes until it is very hot.

Step 3: Cook the Steaks

  1. Add oil: Add the olive oil to the hot skillet and let it heat until shimmering.
  2. Sear the steaks: Carefully place the ribeye steaks in the skillet. Sear for 2-3 minutes on each side, creating a golden-brown crust.
  3. Add butter and herbs: Reduce the heat to medium. Add the butter, smashed garlic, rosemary, and thyme to the skillet.
  4. Baste the steaks: Once the butter melts, tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter and herb mixture. This adds incredible flavor and helps achieve a perfect crust.
  5. Check the temperature: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C).
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Step 4: Rest the Steaks

  1. Remove and rest: Transfer the steaks to a cutting board and tent loosely with aluminum foil. Let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy steak.

Step 5: Serve

  1. Slice and serve: Slice the ribeye steaks against the grain and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Tips for Perfect Ribeye Steak

  1. Use a hot skillet: A very hot skillet is essential for achieving a great sear and crust on the steak.
  2. Baste with butter: Basting the steaks with butter and herbs enhances the flavor and helps to create a delicious crust.
  3. Check the temperature: Using a meat thermometer ensures that you achieve your desired level of doneness.
  4. Rest the steak: Resting the steak after cooking is crucial for retaining its juices and keeping it tender.

Conclusion

A perfectly cooked ribeye steak is a true indulgence. This recipe ensures that your ribeye steak will be flavorful, tender, and cooked to perfection. Enjoy making and savoring this classic dish with your loved ones. Remember, this is a recipe you’ll want to keep handy for special occasions and everyday indulgence alike!