Juicy Ribeye Steak Recipe

Ingredients:

• 1 Ribeye steak (1.5 – 2 inches thick, about 1 lb)
• 1 tablespoon olive oil (or beef tallow for even more flavor)
• Salt (preferably kosher or sea salt)
• Freshly ground black pepper
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme (optional)
• 1-2 tablespoons butter (for finishing)
• Optional: Fresh rosemary sprigs

Instructions:

1. Prepare the Steak

   • Take the ribeye steak out of the fridge and let it come to room temperature for about 30 minutes. This ensures even cooking.
   • Pat the steak dry with paper towels to remove excess moisture. This helps get a nice sear on the steak.
   • Season generously with salt and freshly ground black pepper on both sides. You can also sprinkle a bit of garlic powder if you like, but the steak’s natural flavor will shine with just salt and pepper.

2. Preheat the Skillet

   • Heat a heavy skillet (preferably cast iron) over medium-high to high heat. You want it to be really hot to get a nice sear on the steak.
   • Add the olive oil (or beef tallow) and let it heat up until it’s shimmering but not smoking.

3. Sear the Steak

   • Place the ribeye steak in the hot skillet. Let it sear without moving it for about 3-4 minutes on one side until a golden-brown crust forms.
   • Flip the steak and cook for another 3-4 minutes on the other side. For medium-rare, you want an internal temperature of about 130°F (54°C). Adjust the time if you prefer it more rare or well done.

4. Baste for Extra Flavor

   • When the steak is almost done, add the smashed garlic cloves and thyme (and rosemary, if using) to the pan.
   • Add butter to the skillet. As it melts, tilt the pan slightly and spoon the melted butter over the steak continuously for about 1-2 minutes. This adds richness and helps keep the steak juicy.

5. Rest the Steak

   • Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute inside the steak, making it even juicier.

6. Serve

   • Slice the steak against the grain for the best texture and tenderness. Serve it as is or with your favorite side dish (like crispy fries, mashed potatoes, or a fresh salad).

Tips:

• For Perfect Doneness: Use a meat thermometer to get your desired 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)
• Resting the Steak: Don’t skip this step! Resting allows the steak to retain its juices, keeping it juicy and tender.

Enjoy your perfectly cooked, juicy ribeye steak! 🍽️