Ribeye steak is a classic and incredibly flavorful cut, known for its tenderness and marbling of fat, which keeps it juicy and rich. Whether you’re grilling, pan-searing, or broiling, a perfectly cooked ribeye is hard to beat. Here’s a simple yet delicious way to cook a ribeye steak:
Pan-Seared Ribeye Steak
Ingredients:
- 1 ribeye steak (about 1-inch thick, bone-in or boneless)
- Salt and freshly ground black pepper (to taste)
- 1-2 tbsp olive oil or vegetable oil (for searing)
- 2 tbsp butter
- 3-4 garlic cloves, smashed
- Fresh thyme or rosemary (optional)
- 1 tbsp lemon juice (optional, for serving)
Instructions:
- Prepare the Steak:
- Remove the ribeye steak from the refrigerator about 30-60 minutes before cooking to bring it to room temperature. This helps with even cooking.
- Pat the steak dry with paper towels to remove any excess moisture (this helps with getting a good sear).
- Season both sides of the steak generously with salt and freshly ground black pepper. You can also add other seasonings like garlic powder or paprika if you prefer, but simple salt and pepper works perfectly.
- Heat the Pan:
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once it’s hot, add the oil and swirl to coat the bottom.
- Sear the Steak:
- Place the steak in the pan and let it sear without moving it for about 4-5 minutes. You should hear a satisfying sizzle, and the steak should have a deep golden-brown crust.
- Flip the steak over and cook for another 3-4 minutes for medium-rare (or adjust the cooking time for your preferred doneness). For a thicker steak, you may need to lower the heat slightly and cook a bit longer.
- Add Butter and Aromatics:
- When the steak is nearly done to your liking, add the butter, smashed garlic cloves, and fresh herbs (thyme or rosemary) to the pan.
- As the butter melts, use a spoon to baste the steak with the flavorful melted butter and aromatics. Do this for about 1-2 minutes. This step infuses the steak with rich flavor and helps keep it juicy.
- Rest the Steak:
- Remove the steak from the pan and transfer it to a cutting board or plate. Tent it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, ensuring a tender and juicy bite.
- Serve:
- Slice the steak against the grain and serve with a squeeze of fresh lemon juice for a pop of brightness (optional). You can also serve it with your favorite sides like mashed potatoes, sautéed veggies, or a fresh salad.
Tips for Perfect Ribeye:
- Doneness: Use a meat thermometer to check the internal temperature for accuracy. Here are some guidelines:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
- Well-Done: 160°F (71°C) and above
- Let the steak rest: It might be tempting to dive right in, but letting the steak rest is key to keeping it juicy.
- Grilling Option: If you prefer to grill your ribeye, preheat your grill to high heat and sear the steak for about 4-5 minutes per side. You can use the same basting method with butter and garlic on the grill.
Ribeye steaks are just so satisfying and versatile! Do you prefer them with a certain side dish or sauce, or do you like to keep them simple?
