Ribeye Steak (Perfectly Seared & Juicy)
Course: MainCuisine: American, ItalianDifficulty: Easy3
servings10
minutes20
minutes300
kcal5
minutes35
minutesRibeye steak is one of the most flavorful cuts of beef thanks to its rich marbling and tenderness. With a delicious sear on the outside and juicy center, this recipe is perfect for weeknight dinners or special occasions. You can cook it in a skillet, oven, or grill—this version combines stovetop searing with oven finishing for the best texture and flavor.
Ingredients
- For the Steaks:
3 ribeye steaks (1 to 1.5 inches thick)
2 tablespoons olive oil (or avocado oil)
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon onion powder (optional)
- For Basting (Optional but Recommended):
2 tablespoons unsalted butter
3 cloves garlic, smashed
2–3 sprigs fresh rosemary or thyme
Directions
- Prepare the Steaks
– Pat steaks dry with paper towels.
– Let them rest at room temperature for 20–30 minutes.
– Season generously on both sides with salt, pepper, garlic powder, and onion powder. - Preheat
– Preheat oven to 400°F (200°C).
– Heat a heavy skillet (cast iron works best) over medium-high heat.
– Add olive oil. - Sear the Steaks
– Once the pan is hot, place the steaks in without overcrowding.
– Sear each side for 2–3 minutes until a dark golden crust forms. - Add Butter & Herbs (Optional)
– Add butter, smashed garlic, and herbs to the skillet.
– Tilt the pan and spoon the melted butter over the steaks for 1 minute. - Finish in the Oven
– Transfer the skillet (or move steaks onto a lined baking sheet) to the preheated oven.
– Cook to your preferred doneness:
– Rare: 120–125°F (4–5 minutes)
– Medium-rare: 130–135°F (6–7 minutes)
– Medium: 140–145°F (8–10 minutes)
– Well-done: 155°F+ (12–14 minutes) - Rest Before Serving
– Remove steaks and let rest for 5 minutes before slicing or serving.
Notes
- Room temp steaks = even cooking
- Dry the surface well for the perfect crust.
- Use cast iron for maximum sear.
- Let it rest to retain juices.
- Butter-basting adds rich flavor.
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Slice and freeze for up to 2 months in freezer-safe bags.
Reheating:
- Reheat gently in a skillet over low heat.
- Or use the oven at 275°F (135°C) until warmed through.
FAQs
1. Can I grill instead of sear and bake?
Yes! Grill over high heat for 4–5 minutes per side, then finish over medium heat if needed.
2. Do I have to use butter/herbs?
No, but they add flavor and moisture. Oil alone works fine.
3. Can I make this without a cast iron skillet?
Yes, any oven-safe pan or sear on stove then transfer to a baking sheet.
4. How do I know when it’s done?
Use a meat thermometer for the most accurate results.
Nutrition (Per Steak – Approximate)
- Calories: 680
- Protein: 48g
- Fat: 54g
- Saturated Fat: 22g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 500mg
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