Ribeye Steak – Don’t LOSE This Recipe!

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Description

This ribeye steak recipe guarantees juicy, tender, and perfectly seared steak every single time. With a golden crust on the outside and buttery tenderness within, this method transforms a simple cut of beef into a steakhouse masterpiece — right in your kitchen. Whether you’re grilling, pan-searing, or finishing in the oven, this is the one recipe you’ll never want to lose!

Ingredients For Ribeye Steak – Don’t LOSE This Recipe!

  • 2 ribeye steaks (about 1 to 1½ inches thick)

  • 1 tbsp olive oil (or avocado oil)

  • 2 tbsp unsalted butter

  • 3 garlic cloves, smashed

  • 2–3 sprigs fresh rosemary or thyme

  • Salt and freshly ground black pepper (to taste)

Optional: A pinch of flaky sea salt for finishing

Instructions

  1. Bring Steak to Room Temperature
    Remove steaks from the refrigerator about 30–45 minutes before cooking. Pat them completely dry with paper towels.

  2. Season Generously
    Coat both sides of the steaks lightly with olive oil. Season liberally with salt and black pepper — don’t be shy; it helps create that flavorful crust.

  3. Heat the Pan
    Place a cast-iron skillet or heavy stainless steel pan over high heat until it’s smoking hot.

  4. Sear the Steak
    Add a drizzle of oil to the hot pan, then place the steaks in. Sear 2–3 minutes per side until a deep golden-brown crust forms.

  5. Add Butter and Aromatics
    Reduce heat to medium. Add butter, garlic, and herbs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously for about 1–2 minutes (this is called basting).

  6. Check for Doneness
    Use a meat thermometer:

    • Rare: 125°F (52°C)

    • Medium-Rare: 130–135°F (54–57°C)

    • Medium: 140–145°F (60–63°C)

    • Medium-Well: 150°F (66°C)

  7. Rest Before Serving
    Transfer steaks to a plate, cover loosely with foil, and let rest 5–10 minutes before slicing.

  8. Serve and Enjoy
    Slice against the grain and top with a bit of leftover pan butter.

Notes

  • Always rest your steak — this allows the juices to redistribute and prevents dryness.

  • Use high-quality ribeye with good marbling; it’s the fat that delivers the rich flavor.

  • Avoid overcrowding the pan; cook in batches if needed.

Tips

  • 🧈 For extra richness, add a pat of garlic herb butter on top before serving.

  • 🔥 If grilling, sear over direct heat for 2 minutes each side, then move to indirect heat until your desired doneness.

  • 🕰️ For perfect timing: A medium-rare ribeye typically takes 6–8 minutes total cooking time.

  • 🧂 Season just before cooking to prevent the salt from drawing out moisture too early.

Servings

  • Serves 2 people (1 steak per person)

Nutritional Information (per serving)

(Approximate values based on a 12 oz ribeye steak)

  • Calories: 720 kcal

  • Protein: 58 g

  • Fat: 54 g

  • Saturated Fat: 22 g

  • Carbohydrates: 0 g

  • Sodium: 320 mg

  • Fiber: 0 g

Health Benefits

  • High in protein, which helps build and repair muscles.

  • Provides iron and zinc, essential for immune and energy function.

  • Ribeye is a good source of vitamin B12, promoting brain and nerve health.

  • When enjoyed occasionally as part of a balanced diet, it offers satisfying, nutrient-dense fuel.

Q&A

Q: Can I use this recipe for other cuts of steak?
A: Yes! This method works great for New York strip, sirloin, or filet mignon — just adjust the cooking time based on thickness.

Q: Should I marinate the steak first?
A: Ribeye doesn’t need a marinade. Its natural marbling gives it incredible flavor — simple seasoning is best.

Q: What’s the best oil for searing?
A: Use a high smoke point oil like avocado oil, canola oil, or grapeseed oil.

Q: Can I make it in the oven?
A: Yes — sear both sides in a skillet, then transfer to a 400°F (200°C) oven for 4–6 minutes, depending on doneness.

Q: How do I know it’s done without a thermometer?
A: Use the finger test — gently press the steak: soft = rare, springy = medium, firm = well done.

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