Ribeye Steaks

Equipment

• Cast iron skillet or heavy pan
• Tongs
• Meat thermometer
• Cutting board
• Spoon for basting

Ingredients

For the Steaks

• 2 ribeye steaks (1 to 1½ inches thick)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

For the Garlic Butter

• 3 tablespoons unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Optional Serving Suggestions

• Mashed potatoes
• Roasted vegetables
• Creamed spinach
• Garlic bread
• Fresh salad

Instructions

Step 1: Prepare the Steaks

1. Pat both ribeye steaks dry with paper towels. Rub them lightly with olive oil on all sides.
2. Season generously with kosher salt, black pepper, and garlic powder.
3. Allow the steaks to sit at room temperature while heating the pan.

Step 2: Heat the Skillet

1. Place a cast iron skillet over high heat for about 4 to 5 minutes until extremely hot.
2. A properly heated pan is essential for achieving a rich golden-brown crust.
3. You should hear a loud sizzle when the steak touches the pan.

Step 3: Sear the Steaks

1. Place the steaks carefully into the hot skillet.
2. Cook without moving them for about 3 to 4 minutes.
3. Flip the steaks using tongs and cook the other side for another 3 to 4 minutes.

Cooking Intensities and Temperatures

1. Rare: 120–125°F (about 3 minutes per side)
2. Medium Rare: 130–135°F (4 minutes per side)
3. Medium: 140–145°F (5 minutes per side)
4. Medium Well: 150–155°F (6 minutes per side)
5. Well Done: 160°F+ (7 minutes per side)
6. For best flavor and tenderness, medium-rare is highly recommended.

Step 4: Add Butter and Herbs

1. Reduce the heat slightly to medium.
2. Add butter, smashed garlic cloves, rosemary, and thyme to the skillet.
3. As the butter melts, tilt the pan slightly and spoon the butter repeatedly over the steaks for 1 to 2 minutes.
4. This technique, called basting, adds flavor and keeps the meat juicy.

Step 5: Check the Temperature

1. Use a meat thermometer inserted into the thickest part of the steak.
2. Remove the steaks from the skillet when they are about 5 degrees below your desired final temperature since they continue cooking while resting.

Step 6: Rest the Steaks

1. Transfer the steaks to a cutting board or plate.
2. Allow them to rest for 10 minutes before slicing.
3. Resting helps redistribute the juices throughout the meat, ensuring every bite stays tender and juicy.

Nutrition

Calories: 720 · Protein: 52g · Fat: 55g · Carbohydrates: 2g · Fiber: 0g · Sugar: 0g · Sodium: 780mg