Perfect Ribeye Steak Recipe

 

A ribeye steak is one of the most flavorful cuts of beef, known for its rich marbling and tenderness. Here’s a simple, classic recipe to prepare a ribeye steak that’s crispy on the outside and juicy on the inside.

Ingredients:

• 1 ribeye steak (about 1 to 1.5 inches thick)
• 1 tablespoon olive oil
• Salt (preferably kosher or sea salt)
• Freshly cracked black pepper
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme (or rosemary)
• 2 tablespoons unsalted butter

Instructions:

1. Prep the Steak: Start by taking the ribeye steak out of the fridge and letting it come to room temperature. This step is essential for even cooking. Allow the steak to sit for about 30-45 minutes. Pat it dry with paper towels to remove excess moisture, which will help achieve a crispy, caramelized crust.

2. Season the Steak: Generously season both sides of the steak with salt and freshly cracked black pepper. Don’t be shy with the seasoning—ribeye can handle it! You can also sprinkle a little garlic powder or smoked paprika if you desire extra flavor.

3. Heat the Pan: Place a heavy-duty skillet, preferably cast iron, on the stovetop over medium-high heat. Once hot, add the olive oil and let it heat up. The oil should shimmer but not smoke. This ensures that the steak will sear properly.

4. Sear the Steak: Carefully place the steak in the hot pan, pressing down slightly to ensure full contact with the surface of the skillet. Sear the steak for about 4-5 minutes on the first side, without moving it, until a rich, golden-brown crust forms. Flip the steak over using tongs, and cook for another 3-4 minutes for medium-rare. If you prefer your steak more done, add a minute or two per side, depending on your desired doneness.

5. Add Butter and Aromatics: In the final minute of cooking, add the butter, garlic, and thyme to the pan. Once the butter melts, tilt the pan slightly and spoon the melted butter over the steak to enhance its flavor and moisture. This step adds richness and a beautiful aroma to the steak.

6. Rest the Steak: Remove the steak from the pan and place it on a plate. Tent with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.

7. Serve: Slice the steak against the grain and serve immediately with your favorite side dishes. Enjoy the perfect ribeye, full of flavor and melt-in-your-mouth tenderness!

Tips:

• Use a meat thermometer if you want to be precise about the doneness: 120°F (rare), 130°F (medium-rare), 140°F (medium), 150°F (medium-well).
• Let the steak rest! This is crucial for juicy, tender meat.