Here’s a perfectly cooked Ribeye Steak recipe that’s juicy, flavorful, and restaurant-quality!
Ingredients
- 1 (1–1.5-inch thick) ribeye steak (bone-in or boneless)
- 1–2 tbsp high-smoke-point oil (avocado, grapeseed, or vegetable oil)
- 2 tbsp unsalted butter
- 2–3 garlic cloves, crushed
- 2–3 fresh rosemary or thyme sprigs
- Kosher salt & freshly ground black pepper (to taste)
Instructions
1. Bring Steak to Room Temp
- Take the steak out of the fridge 30–60 minutes before cooking to ensure even cooking.
2. Season Generously
- Pat the steak dry with paper towels (key for a good sear).
- Season liberally with salt and pepper on both sides.
3. Heat the Pan
- Heat a cast-iron skillet or heavy pan over medium-high heat until very hot (about 2–3 minutes).
- Add 1 tbsp oil and swirl to coat.
4. Sear the Steak
- Place the steak in the pan and press down lightly for even contact.
- Cook undisturbed for:
- 3–4 minutes per side for medium-rare (130–135°F internal temp).
- Adjust time for desired doneness (see notes below).
5. Add Butter & Aromatics
- In the last 1–2 minutes of cooking, add butter, garlic, and herbs.
- Tilt the pan and spoon the melted butter over the steak repeatedly (basting) for extra flavor.
6. Rest Before Slicing
- Transfer steak to a cutting board and let rest for 5–10 minutes (keeps it juicy).
- Slice against the grain and serve!
Doneness Guide (Internal Temp):
- Rare: 120–125°F (1.5–2 min per side)
- Medium-rare: 130–135°F (3–4 min per side) (Best for ribeye!)
- Medium: 140–145°F (4–5 min per side)
- Well-done: 160°F+ (not recommended for ribeye)
Pro Tips:
🔥 Get a great crust: Ensure the pan is smoking hot before adding the steak.
🧈 Butter basting: Adds richness—don’t skip it!
🕒 Resting is crucial: Lets juices redistribute.
🍷 Pair with: Red wine, roasted veggies, or garlic mashed potatoes.