Description
Succulent Ribeye Steak brings sizzling steakhouse flavors straight to home kitchens with simple, expert techniques. Perfectly seasoned and grilled to juicy perfection, this classic dish promises restaurant-quality results you can easily master at home.
Ingredients
Scale
Main Protein:
- 1 ribeye steak (1.25–1.5 inches thick, about 12–16 ounces / 340–450 grams)
Seasoning and Spices:
- 1 tablespoon olive oil
- 1 teaspoon salt (preferably coarse or kosher salt)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
Aromatics and Enhancers:
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Prepare a robust cast-iron skillet by heating it intensely for several minutes until it radiates extreme heat, creating an ideal searing surface.
- Carefully coat the skillet with a thin layer of high-heat tolerant oil, ensuring even coverage for optimal meat contact.
- Gently place the ribeye into the blazing hot pan, allowing it to make full contact without moving, developing a rich caramelized exterior with deep golden-brown crusting.
- Execute a precise turn, revealing the perfectly seared first side, then continue cooking on the opposite surface to match the first side’s exquisite coloration.
- Transition the skillet to a gentler temperature, introducing fragrant butter, crushed garlic cloves, and aromatic fresh herbs to create a luxurious basting liquid.
- Continuously spoon the herbed butter mixture over the steak, infusing it with rich flavors and maintaining consistent moisture throughout the final cooking phase.
- Monitor the internal temperature carefully, selecting your preferred doneness: rare at 120°F, medium-rare at 130°F (culinary experts’ recommendation), or medium at 140°F.
- Transfer the ribeye to a waiting surface, allowing it to rest undisturbed, enabling internal juices to redistribute and ensuring maximum tenderness before slicing.
Notes
- Invest in a high-quality cast-iron skillet for the best heat retention and even searing of the ribeye steak.
- Pat the steak completely dry with paper towels before cooking to ensure a perfect golden-brown crust that seals in juices.
- Choose grass-fed or prime-grade beef for enhanced flavor and tenderness, which elevates the overall eating experience.
- Allow the steak to reach room temperature for about 30 minutes before cooking, helping it cook more evenly and prevent a cold center.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 0 g
- Sodium: 1600 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 130 mg