Juicy Ribeye Steak with Butter

🥩 Juicy Ribeye Steak with Butter

Description

A perfectly seared ribeye steak is the holy grail of carnivorous cooking — juicy, tender, and bursting with rich, beefy flavor. This recipe uses a hot cast-iron skillet for a gorgeous crust, butter for richness, and simple seasonings to let the meat shine. Perfect for special occasions or a decadent weeknight treat.

Imagine the sizzle as the steak hits the pan, the butter melting and mingling with garlic and herbs, creating a sauce you’ll want to mop up with every bite.

Ingredients (For 2 servings)

• 2 ribeye steaks (about 1-inch thick, 300–350g / 10–12 oz each)
• 2 tbsp unsalted butter (divided)
• 2 tbsp olive oil (or high smoke-point oil like avocado oil)
• 2 garlic cloves, smashed
• 2–3 sprigs fresh thyme or rosemary
• Salt (preferably kosher or flaky) – to taste
• Freshly ground black pepper – to taste

Instructions

1. Bring steak to room temperature
   Remove from the fridge 30–45 minutes before cooking. This ensures even cooking.
2. Season generously
   Pat dry with paper towels. Season both sides liberally with salt and pepper.
3. Heat your skillet
   Place a heavy cast-iron skillet over high heat. Add the olive oil and heat until shimmering, just before smoking.
4. Sear the steak
   Carefully place the ribeye in the pan. Sear for 2–3 minutes per side without moving it for a deep brown crust.
5. Add butter & aromatics
   Reduce heat to medium-low. Add 2 tbsp butter, garlic, and herbs. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes (basting).
6. Check doneness
   • Rare: 120°F (49°C)
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
     Use a meat thermometer for accuracy.
7. Rest the steak
   Transfer to a plate and let rest for 5 minutes before slicing. This locks in juices.
8. Serve
   Drizzle over any leftover butter from the pan. Pair with mashed potatoes, grilled veggies, or a fresh salad.

Notes

• Ribeye has a high fat marbling — that’s where the juiciness comes from.
• A cast-iron pan is key for achieving that restaurant-quality crust.
• Don’t overcrowd the pan — cook steaks one at a time if needed.

Tips

• Dry the steak well before cooking — moisture prevents browning.
• Baste often — it enhances flavor and tenderness.
• Avoid constant flipping — let the crust form before turning.
• If your steak is thicker than 1.5 inches, you may need to finish in the oven at 375°F (190°C) for 3–5 minutes.

Servings

Yield: 2 servings
Serving Size: 1 steak (~300g cooked weight)

Nutritional Info (per serving, approx.)

• Calories: 720 kcal
• Protein: 55g
• Fat: 55g
• Saturated Fat: 24g
• Carbs: 0g
• Fiber: 0g
• Sodium: 620mg

Benefits

• High protein for muscle maintenance & repair
• Rich in iron for healthy red blood cells
• B vitamins for energy metabolism
• Creatine & amino acids for strength and performance
• Healthy fats (in moderation) support hormone production

Q & A

Q: Can I use salted butter?
A: Yes, but reduce added salt slightly to avoid over-seasoning.

Q: What if I don’t have a cast-iron skillet?
A: Use a heavy stainless steel pan — just make sure it can handle high heat.

Q: Can I cook it entirely in the oven?
A: Yes, but you’ll miss that deep crust. For best results, sear first, then finish in the oven.

Q: How do I make it more tender?
A: Choose well-marbled steaks and don’t overcook. Letting it rest is also crucial.

Q: Can I make this on the grill?
A: Absolutely. Grill over high direct heat, then move to indirect heat to finish.