Here’s a simple and delicious way to cook a ribeye steak so it’s juicy, flavorful, and perfectly seared:
Ingredients (per 1 steak)
- 1 ribeye steak (1–1.5 inches thick)
- Salt and freshly ground black pepper
- 1–2 tbsp olive oil or high-heat cooking oil
- 2 tbsp butter
- 2–3 cloves garlic, smashed
- Fresh herbs (optional: rosemary or thyme)
Instructions
- Prep the steak:
- Remove the steak from the fridge 30–60 minutes before cooking to bring it to room temperature.
- Pat dry with paper towels.
- Season generously with salt and pepper on both sides.
- Preheat your pan:
- Heat a heavy skillet (cast iron works best) over high heat until very hot.
- Add oil and swirl to coat the pan.
- Sear the steak:
- Place the steak in the hot skillet.
- Sear without moving for 3–5 minutes until a brown crust forms.
- Flip and add flavor:
- Turn the steak over and add butter, garlic, and herbs to the pan.
- Tilt the pan slightly and spoon melted butter over the steak (basting) for extra flavor.
- Check doneness:
- Use a meat thermometer for accuracy:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (66–68°C)
- Cooking time depends on thickness, usually 3–5 minutes per side for medium-rare on a 1-inch steak.
- Use a meat thermometer for accuracy:
- Rest the steak:
- Remove the steak from the pan and let it rest 5–10 minutes before slicing.
- This keeps the juices inside.
Optional:
- Serve with a pat of compound butter (garlic, herbs, or blue cheese) on top.
- Pair with roasted vegetables, mashed potatoes, or a simple salad.
If you want, I can also give you a grill-friendly method that makes it perfectly smoky and charred.
Do you want me to give that version?
