Ribeye Steak
Perfectly juicy, tender, and full of flavor
Ingredients
- 1 ribeye steak (1–1½ inch thick)
- Salt (coarse or kosher)
- Freshly ground black pepper
- 1 tbsp olive oil or butter
- 2 cloves garlic (optional)
- Fresh rosemary or thyme (optional)
Instructions
- Bring to room temp: Take the steak out of the fridge 30 minutes before cooking. Pat dry.
- Season well: Generously season both sides with salt and pepper.
- Heat the pan: Heat a heavy skillet (cast iron is best) over high heat until very hot.
- Sear: Add oil or butter. Place the steak in the pan and sear
- 2–3 minutes per side for medium-rare
- 3–4 minutes per side for medium
- Baste (optional): Add garlic and herbs with a knob of butter. Tilt the pan and spoon the butter over the steak for 30–60 seconds.
- Rest: Remove from heat and let rest 5 minutes before slicing.
Doneness Guide
- Rare: 50–52°C
- Medium-rare: 54–57°C (recommended)
- Medium: 60–63°C
Serving Ideas
- With garlic mashed potatoes
- Grilled veggies
- Simple green salad
