Here’s a detailed guide to cooking a juicy Ribeye Steak—rich, flavorful, and tender.
🥩 Ribeye Steak
Ingredients (serves 1–2)
- 1 ribeye steak (1–1.5 inches thick, about 12–16 oz / 340–450 g)
- Salt and freshly ground black pepper
- 1–2 tablespoons olive oil or butter
- Optional: garlic cloves, rosemary, or thyme for extra flavor
Instructions
- Bring steak to room temperature
- Remove from fridge 30–45 minutes before cooking.
- Pat dry with paper towels for a better sear.
- Season
- Generously season both sides with salt and black pepper.
- Optional: rub a little garlic powder or crushed herbs.
- Cook the steak (pan-sear method)
- Heat a heavy skillet (cast iron preferred) over high heat until very hot.
- Add oil or butter.
- Sear steak 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness).
- Optional: add garlic cloves and fresh herbs to the pan and spoon melted butter over the steak while cooking (“basting”) for more flavor.
- Check doneness
- Use a meat thermometer:
- 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
- Use a meat thermometer:
- Rest the steak
- Let steak rest 5–10 minutes before slicing to retain juices.
- Serve
- Slice against the grain and serve with your favorite sides: mashed potatoes, roasted vegetables, or a fresh salad.
💡 Tips
- Cast iron skillet gives the best crust; if using a grill, preheat it to high and cook similarly.
- Don’t overcrowd the pan—cook one steak at a time for best sear.
- For extra richness, top with a pat of butter or a drizzle of olive oil before serving.
I can also give you a reverse-sear ribeye method for perfectly even cooking with a caramelized crust if you want to take it to the next level.
