🥩 Ribeye Steak
Ribeye steak is a premium cut from the rib section of the cow. Its high marbling makes it incredibly tender and flavorful, ideal for grilling, pan-searing, or broiling.
📝 Pan-Seared Ribeye (Serves 2)
Ingredients
- 2 ribeye steaks (1–1½ inches thick, 12–16 oz each)
- 1–2 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil or vegetable oil
- 2 tbsp butter
- 2 cloves garlic, smashed
- Fresh thyme or rosemary sprigs (optional)
👩🍳 Instructions
1️⃣ Prep Steaks
- Let steaks sit at room temperature for 30 minutes.
- Pat dry and season generously with salt and pepper.
2️⃣ Heat Pan
- Heat a heavy skillet (cast iron preferred) over high heat with oil until shimmering.
3️⃣ Sear Steaks
- Sear 3–4 minutes per side for medium-rare (adjust based on thickness).
- Avoid moving the steak too much for a crust.
4️⃣ Baste with Butter
- Reduce heat to medium. Add butter, garlic, and herbs.
- Tilt pan and spoon butter over steaks 1–2 minutes.
5️⃣ Rest
- Transfer to a plate and rest 5–10 minutes to retain juices.
6️⃣ Serve
- Slice against the grain or serve whole.
🔥 Tips
- Meat thermometer guide:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- For extra flavor, top with herb butter or sautéed mushrooms.
- Let resting steaks sit loosely covered with foil.
🍽️ Serving Ideas
- Classic: mashed potatoes and roasted vegetables
- Steakhouse-style: creamed spinach or garlic butter mushrooms
- Sauces: chimichurri, red wine reduction, or blue cheese butter
I can also provide a grilled ribeye with smoky paprika butter recipe or a cast-iron ribeye with caramelized onions if you want a twist.
Do you want me to give one of those variations?
