Cooking a ribeye steak to perfection is all about getting that balance between a juicy interior and a flavorful, crusty sear. Start by bringing the steak to room temperature—this ensures even cooking. Generously seasoning the ribeye and using a hot cast-iron skillet creates that essential crust.
Ingredients:
- 2 ribeye steaks (about 1 to 1.5 inches thick)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 garlic cloves, smashed
- Fresh rosemary or thyme sprigs (optional)
Instructions:
- Prepare the steaks: Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with paper towels, then rub both sides with olive oil. Season generously with salt and freshly ground black pepper.
- Preheat the pan: Heat a cast-iron skillet over high heat until it’s very hot, almost smoking. Preheat your oven to 400°F (if you plan to finish the steaks in the oven).
- Sear the steaks: Once the pan is hot, add the ribeye steaks. Sear for about 3-4 minutes on each side without moving the steaks, to develop a deep brown crust. If you prefer a rare to medium-rare steak, you can finish cooking on the stovetop, turning the steaks frequently for another 4-5 minutes.
- Add butter and aromatics: Lower the heat slightly and add the butter, garlic cloves, and fresh herbs like rosemary or thyme. As the butter melts, tilt the pan and use a spoon to baste the steaks with the melted butter and juices.
- Finish in the oven (optional): For a thicker steak or a more well-done finish, transfer the skillet to the preheated oven for an additional 5-7 minutes for medium-rare. Adjust the time for your preferred doneness.
- Rest the steaks: Remove the ribeyes from the pan and let them rest for 5-10 minutes to allow the juices to redistribute.
