The Ideal Recipe for Ribeye Steak

Components:

1. A single, around 1-1.5-inch-thick ribeye steak
2. Salt, ideally kosher
3. Ground black pepper fresh
4. Two tablespoons of butter or olive oil
5. Garlic cloves and fresh herbs, such as rosemary or thyme, are optional but can enhance the flavor.

Directions:

Allow to come to room temperature:

• About 30 to 60 minutes prior to cooking, take the steak out of the fridge to allow it to reach room temperature. It cooks more evenly as a result.

Seasonally Generous:

• Use paper towels to pat the meat dry. Add a liberal amount of salt and pepper to both sides. You can also add a small pinch of garlic powder if you’d like.

Warm up your grill or pan:

• If using a cast-iron skillet, preheat it for approximately five minutes over high heat. Preheat the grill to high if you plan to use one.

Add butter or oil:

• Add butter or olive oil if you’re using a skillet. Let the butter melt and get bubbly if you’re using it.

Prepare the steak by:

• Put the meat on the grill or in the hot pan. Cook without moving it for approximately 4–5 minutes on the first side for medium-rare. Add the herbs and garlic cloves, if using, and cook for a further three to four minutes after flipping the steak.

Verify Doneness:

• Check the interior temperature with a meat thermometer. For medium-rare, aim for 130°F (54°C), and for medium, aim for 140°F (60°C). Depending on the desired doneness and thickness, modify the cooking time.

Let the steak rest:

• After finishing, take the steak off of the burner and give it a good five to ten minutes to rest. The juices can now disperse as a result.

Cut into slices and serve:

Serve by slicing against the grain. Savor your ribeye steak, which is grilled to perfection!

Advice:

• Serve with your preferred sides, such as a crisp salad, grilled veggies, or mashed potatoes.
• Use a steak rub or marinate the steak for a few hours before cooking to add more flavor.

Savor your steak ribeye!