Ribeye steak

Equipment

• Heavy-bottomed cast-iron skillet (10-inch or 12-inch)
• Instant-read digital meat thermometer
• Tongs (avoid using a fork to prevent piercing the meat and losing juices)
• Cutting board and sharp chef’s knife

Ingredients

Main Ingredients

• 2 Ribeye Steaks (about 10 to 12 ounces each, cut 1.5 inches thick, bone-in or boneless)
• 1 tablespoon high-smoke-point oil (such as avocado, canola, or grapeseed oil)
• 2 tablespoons unsalted butter
• 3 cloves fresh garlic , peeled and lightly crushed
• 3 sprigs fresh rosemary (or thyme)
• Coarse sea salt or kosher salt , to taste
• Freshly cracked black pepper , to taste

Instructions

Step 1: Bring the Steak to Room Temperature

1. Remove your ribeye steaks from the refrigerator 30 to 45 minutes before cooking . Allowing the meat to lose its chill ensures that it cooks evenly throughout and prevents the pan temperature from dropping drastically when the steak is added.

Step 2: Thoroughly Dry and Season the Meat

1. Pat the steaks completely dry with paper towels. Removing excess surface moisture is the single most important step for achieving a deep, golden-brown crust (the Maillard reaction). Generously season both sides and the edges of each steak with coarse salt and freshly cracked black pepper right before it goes into the pan.

Step 3: Heat the Skillet Until Smoking Hot

1. Place your cast-iron skillet over high heat and let it heat up for 5 to 7 minutes until it is intensely hot and lightly smoking. Add the high-smoke-point oil and swirl it around to coat the bottom of the pan evenly.

Step 4: Sear the First Side

1. Carefully lay the steaks into the hot skillet, laying them away from you so hot oil doesn’t splash. Press down gently on the steaks with your tongs or a spatula to ensure maximum contact with the surface of the pan. Sear undisturbed for 2 minutes to build a rich, crusty exterior.

Step 5: Flip and Sear the Second Side

1. Flip the steaks over. Sear the second side for 2 minutes . You should see a gorgeous, deep-brown crust forming on both sides of the meat.

Step 6: Butter Basting (Aromatics)

1. Turn the heat down to medium. Add the unsalted butter , crushed garlic cloves , and fresh rosemary sprigs directly into the skillet. As the butter melts and foams up, tilt the pan slightly and use a large spoon to continuously scoop the hot, fragrant butter over the top of the steaks. Baste for about 1 to 2 minutes , which cooks the steak more evenly and infuses it with rich herbal notes.

Step 7: Check Internal Temperature

1. Insert an instant-read meat thermometer into the thickest part of the ribeye without touching any bone or fat.
2. Rare: 120°F–125°F (approx. 4–5 minutes total cooking time)
3. Medium-Rare (Recommended): 130°F–135°F (approx. 6–7 minutes total cooking time)
4. Medium: 140°F–145°F (approx. 8–9 minutes total cooking time)
5. Well-Done: 155°F+
6. (Note: Remove the steak when it is about 5°F below your target temperature, as it will continue to cook while resting.)

Step 8: Rest the Steak

1. Transfer the cooked ribeye steaks to a warm cutting board or a wire rack set over a tray. Let them rest undisturbed for 5 to 8 minutes . Resting allows the muscle fibers to relax and the delicious juices to redistribute evenly throughout the steak instead of running out onto the cutting board.

Step 9: Slice and Serve

1. Slice the ribeye against the grain into thick slices, or serve whole. Spoon any remaining pan juices and melted garlic butter from the board over the top before serving.

Nutrition

Calories: 680 kcal · Protein: 51g · Fat: 52g Saturated Fat: 22g · Carbohydrates: 1g Dietary · Saturated Fat: 22g Cholesterol: 165mg · Fiber: 0g · Sugar: 0g · Sodium: 580mg