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How to Cook the Perfect Ribeye Steak
Step 1: Prepare the Steak
- Bring to Room Temperature: Remove the ribeye steaks from the refrigerator about 30 minutes before cooking. Allowing the meat to come to room temperature ensures even cooking throughout.
- Season the Steak: Pat the steaks dry with paper towels to remove any moisture, which will help achieve a good sear. Season generously with salt and black pepper on both sides. If you like, you can also add a pinch of garlic powder or your favorite steak seasoning.
Step 2: Preheat Your Pan
- Choose the Right Pan: The best tool for this recipe is a cast-iron skillet, as it retains heat well and provides an even sear. However, any heavy-bottomed pan will work.
- Heat the Pan: Place your skillet on the stove over medium-high heat. Let it get really hot—this is key to achieving a golden, caramelized crust on your steak.
Step 3: Sear the Steak
- Add Oil: Once the pan is hot, add 2 tablespoons of olive oil. Swirl it around to coat the bottom of the pan.
- Sear the Steak: Carefully place the ribeye steaks in the pan. You should hear a sizzling sound as the meat hits the hot surface. Let the steaks sear for 4-5 minutes on the first side without moving them—this will allow a deep, flavorful crust to form.
- Flip the Steak: Using tongs, flip the steaks over. Immediately add 2 tablespoons of butter, the garlic cloves, and a few sprigs of fresh thyme or rosemary (if using) to the pan.
- Baste the Steak: As the butter melts, use a spoon to baste the steaks with the butter and juices. This helps keep the steak juicy and infuses it with rich flavor. Continue cooking for an additional 3-4 minutes for a medium-rare steak, or longer for your desired level of doneness.
Step 4: Check for Doneness
- Use a Meat Thermometer: The best way to ensure your ribeye is cooked perfectly is to use a meat thermometer. Here are the recommended temperatures for different doneness levels:
- 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)
- Well Done: 160°F (71°C) and above
- Rest the Steak: After cooking, remove the steaks from the pan and let them rest for 5-10 minutes. Resting helps redistribute the juices, ensuring a tender and juicy bite.
Serving Suggestions
While your Ribeye steak is delicious on its own, you can easily elevate the meal with some simple sides:
- Garlic Mashed Potatoes: The creamy potatoes complement the rich flavors of the steak.
- Grilled Vegetables: Asparagus, mushrooms, or Brussels sprouts are great pairings.
- Caesar Salad: A fresh and crisp salad is a light contrast to the richness of the steak.
- Steak Sauce or Compound Butter: For an extra layer of flavor, serve your steak with a drizzle of steak sauce or a dollop of homemade garlic herb butter.
Why This Ribeye Steak Recipe Is a Must-Try
This Ribeye Steak recipe is an easy yet elegant way to enjoy one of the most flavorful cuts of beef. With just a few simple ingredients and the right technique, you can make a perfectly seared steak that’s both juicy and tender. Whether you’re celebrating a special occasion or just treating yourself to a well-deserved meal, this recipe ensures you’ll enjoy a restaurant-quality steak from the comfort of your home.
Final Thoughts
The Ribeye Steak is truly a meat lover’s dream, and this recipe will help you cook it to perfection every time. The combination of seasoning, a hot pan, and basting in butter results in an irresistible crust and a juicy, tender interior. Don’t lose this recipe—it’s a keeper that you’ll want to return to time and time again!
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