Here’s a simple, steakhouse-quality way to cook a Rib Eye Steak — rich, juicy, and full of flavor thanks to its beautiful marbling.
🥩 Rib Eye Steak (Pan-Seared Method)
Ingredients (Serves 2)
- 2 rib eye steaks (1–1½ inches thick)
- 1–2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary (optional)
Instructions
1️⃣ Bring to Room Temp
- Remove steaks from refrigerator 30–45 minutes before cooking.
- Pat dry with paper towels (very important for a good crust).
- Season generously with salt and pepper on both sides.
2️⃣ Sear
- Heat a heavy skillet (cast iron preferred) over high heat until very hot.
- Add oil.
- Place steak in pan and sear 3–4 minutes without moving.
- Flip and sear another 3–4 minutes.
3️⃣ Butter Baste
- Reduce heat slightly.
- Add butter, garlic, and herbs.
- Tilt pan and spoon melted butter over steak continuously for 1–2 minutes.
4️⃣ Check Doneness
Use a thermometer for accuracy:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150°F
- Well-done: 160°F+
5️⃣ Rest
- Let steak rest 5–10 minutes before slicing.
- Slice against the grain for maximum tenderness.
Grill Option
- Preheat grill to high.
- Grill 4–5 minutes per side for medium-rare (depending on thickness).
- Let rest before serving.
Pro Tips
- Rib eye doesn’t need a marinade — the marbling provides flavor.
- For an extra crust, dry-brine with salt 1–24 hours in advance.
- Finish with flaky sea salt for restaurant-style presentation.
If you’d like, I can also give you a reverse-sear method for thick rib eyes that gives perfect edge-to-edge doneness.
