Introduction

There’s nothing quite like a perfectly cooked ribeye steak — juicy, tender, and rich with flavor.
Whether you’re grilling outdoors or searing on a cast iron skillet, ribeye offers the ultimate steak experience.
With its beautiful marbling and melt-in-your-mouth texture, this cut of beef guarantees restaurant-quality results right at home.

Ingredients

• 2 ribeye steaks (about 1 inch thick, 10–12 oz each)
• 2 tbsp olive oil or melted butter
• 1 tsp kosher salt (or to taste)
• 1 tsp freshly ground black pepper
• 2 cloves garlic, crushed
• 2 sprigs fresh rosemary or thyme (optional)
• 1 tbsp unsalted butter (for finishing)

Instructions

1. Prepare the steaks: Remove the ribeye from the fridge and let it rest at room temperature for 30 minutes before cooking. This helps it cook more evenly.
2. Season generously: Pat steaks dry with paper towels. Rub both sides with olive oil, then season liberally with salt and pepper.
3. Preheat your pan or grill: Heat a cast iron skillet or grill to high heat until it’s nearly smoking.
4. Sear the steaks: Place the steaks on the hot surface and cook for about 3–4 minutes per side for medium-rare (adjust time for desired doneness). Avoid moving them too much — let a crust form.
5. Add butter and aromatics: In the last minute of cooking, add butter, garlic, and herbs to the pan. Spoon the melted butter over the steak repeatedly to enhance flavor.
6. Rest before serving: Transfer the steaks to a plate and let them rest for 5–10 minutes before slicing. This allows the juices to redistribute.

Description

This ribeye steak recipe delivers a steakhouse-level result with minimal effort.
The combination of a hot sear, simple seasoning, and buttery baste brings out the best of the ribeye’s natural marbling.
The crust is crisp and caramelized, while the inside stays juicy and tender — an irresistible contrast that every steak lover craves.

Tips

• For extra flavor, use a cast iron skillet — it retains heat perfectly for that golden crust.
• Use a meat thermometer for accuracy:
  • Rare: 120–125°F (49–52°C)
  • Medium-rare: 130–135°F (54–57°C)
  • Medium: 140–145°F (60–63°C)
• Always rest your steak before cutting — it keeps it juicy.
• Add a compound butter with herbs or garlic for a gourmet touch.

Correction

If your steak turned out dry, it was likely overcooked or not rested long enough.
Make sure to monitor temperature closely and allow it to rest before slicing.
If it’s under-seasoned, don’t hesitate to sprinkle a touch more salt right after cooking — it enhances flavor without overpowering.

Enjoy

Slice against the grain, serve with roasted vegetables, mashed potatoes, or a crisp salad,
and savor every juicy, buttery bite. This Ribeye Steak is pure comfort and indulgence on a plate — a true carnivore’s delight!