🥩 Ribeye Steak
Ribeye steak is one of the most flavorful and tender cuts of beef, known for its marbling, which melts during cooking to create a juicy, rich taste. It’s ideal for pan-searing, grilling, or broiling.
📝 Simple Pan-Seared Ribeye (Serves 2)
Ingredients
- 2 ribeye steaks, 1–1½ inches thick (about 12–16 oz each)
- 1–2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- Fresh thyme or rosemary sprigs (optional)
👩🍳 Instructions
1️⃣ Prep the Steak
- Let steaks come to room temperature (about 30 minutes).
- Pat dry with paper towels.
- Season generously with salt and pepper on both sides.
2️⃣ Heat the Pan
- Use a heavy skillet (cast iron is ideal).
- Heat oil over high heat until shimmering.
3️⃣ Sear the Steak
- Add steaks to the pan and sear 3–4 minutes per side for medium-rare (adjust time based on thickness).
- Avoid moving the steak too much to get a good crust.
4️⃣ Baste with Butter
- Reduce heat to medium.
- Add butter, garlic, and herbs.
- Tilt the pan and spoon melted butter over the steaks for 1–2 minutes for flavor.
5️⃣ Rest
- Transfer steaks to a plate and let rest 5–10 minutes.
- Resting locks in the juices.
6️⃣ Serve
- Slice against the grain or serve whole.
🔥 Tips
- For extra flavor, dry-age in the fridge uncovered for a day before cooking.
- Use a meat thermometer for precision:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Letting steaks rest under foil keeps them warm and juicy.
🍽️ Serving Ideas
- Classic: baked potato, roasted vegetables, garlic butter
- Steakhouse-style: creamed spinach or mushrooms
- Fancy twist: drizzle with chimichurri, blue cheese butter, or red wine reduction
If you want, I can give a grilled ribeye recipe with herb butter or a cast-iron steak with caramelized onions version.
