Ribeye Steak

Introduction

Ribeye steak is prized for its rich marbling, bold beefy flavor, and melt-in-your-mouth tenderness. When cooked correctly, it develops a deep golden crust on the outside while staying juicy and flavorful inside. This classic pan-seared ribeye recipe delivers steakhouse results at home with simple ingredients and foolproof technique.

Ingredients

• 3 ribeye steaks (1–1¼ inches thick)
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil (high-heat)
• 2 tablespoons unsalted butter
• 3 garlic cloves, smashed
• 2 fresh rosemary or thyme sprigs

Instructions

1. Bring steaks to room temperature
   Remove ribeye steaks from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels.
2. Season generously
   Season both sides of each steak evenly with salt and black pepper.
3. Heat the pan
   Heat a heavy cast-iron skillet over high heat until very hot. Add olive oil and let it shimmer.
4. Sear the steaks
   Place steaks in the pan without overcrowding. Sear for 3–4 minutes per side until a deep brown crust forms.
5. Butter baste
   Reduce heat to medium. Add butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.
6. Check doneness
   • Rare: 120–125°F (49–52°C)
   • Medium-rare: 130–135°F (54–57°C)
   • Medium: 140–145°F (60–63°C)
7. Rest before serving
   Transfer steaks to a plate, loosely tent with foil, and rest for 5 minutes to retain juices.

Tips for the Best Ribeye Steak

• Use thick-cut ribeye for best juiciness
• Always pat steaks dry for proper searing
• Do not flip repeatedly—one flip is enough
• Let the steak rest before slicing

FAQs

Q1: Can I grill ribeye instead of pan-searing?
Yes. Grill over high heat for 4–5 minutes per side, then rest.

Q2: Should I marinate ribeye?
Not necessary—ribeye’s natural fat provides plenty of flavor.

Q3: What’s the best pan for ribeye?
A cast-iron skillet gives the best crust and heat retention.