A Ribeye Steak is a tender, juicy, and flavorful cut of beef with great marbling that makes it ideal for grilling or pan-searing. Here’s a simple, delicious recipe to make the perfect Ribeye Steak:
Ingredients:
- 2 ribeye steaks (1 to 1.5 inches thick)
- 2 tablespoons olive oil (or vegetable oil)
- Salt (preferably kosher or sea salt)
- Freshly ground black pepper
- 2-3 cloves garlic, smashed (optional)
- 2 tablespoons unsalted butter (for finishing)
- Fresh herbs (such as rosemary or thyme, optional)
Instructions:
1. Prepare the steak:
- Take the ribeye steaks out of the fridge about 30-45 minutes before cooking to bring them to room temperature. This helps the steak cook more evenly.
- Pat the steaks dry with paper towels to remove excess moisture. This ensures a good sear when cooking.
2. Season the steak:
- Generously season both sides of the steaks with salt and freshly ground black pepper. You can also add a bit of garlic powder or onion powder for extra flavor if desired.
3. Preheat your pan or grill:
- For pan-searing: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of oil and allow it to get very hot (you’ll see it shimmer).
- For grilling: Preheat your grill to high heat, around 450°F (232°C), and lightly oil the grill grates.
4. Cook the steak:
- For pan-searing: Place the steaks in the hot pan. Don’t move them around—let them sear for 4-5 minutes on the first side, or until a nice, golden-brown crust forms.
- Flip the steaks over and cook for an additional 3-4 minutes for medium-rare (internal temperature of 130°F), 5-6 minutes for medium (140°F), or longer for well-done (160°F or more).
- Optional step: During the last minute of cooking, add smashed garlic cloves and fresh herbs (like rosemary or thyme) to the pan. Add 2 tablespoons of butter and tilt the pan slightly to spoon the melted butter over the steak, basting it for extra flavor.
- For grilling: Place the steaks on the grill and cook for 4-5 minutes per side for medium-rare, or longer depending on your desired doneness. Don’t press down on the steaks with the spatula, as it will release juices and dry out the meat.
5. Check doneness:
- Use a meat thermometer to check for doneness:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C)
6. Rest the steak:
- Once the steak reaches your desired doneness, transfer it to a plate or cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute inside the meat, ensuring a tender and juicy steak.
7. Serve:
- Slice the ribeye against the grain and serve immediately. You can drizzle any leftover pan juices or butter over the steak for added flavor.
Tips:
- Don’t overcrowd the pan: If cooking multiple steaks, do it in batches to maintain the pan’s temperature and achieve a nice sear.
- Use a meat thermometer: For the best accuracy in doneness, a thermometer is key to avoiding overcooking the steak.
- Let it rest: Resting the steak after cooking helps retain its juices, making the steak much more tender.
This Ribeye Steak recipe lets the rich, natural flavors of the meat shine through while providing a crispy, flavorful crust on the outside. Enjoy your steak with sides like mashed potatoes, grilled vegetables, or a simple salad!