A perfectly cooked ribeye steak is a true showstopper—juicy, tender, and full of flavor. This simple recipe will teach you how to achieve steakhouse-quality results at home using just your stovetop and oven. With a golden-brown crust and a melt-in-your-mouth center, your ribeye steak will impress every time!
Ingredients:
- 2 ribeye steaks (1 to 1.5 inches thick)
- 2 tbsp olive oil or avocado oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cloves garlic, smashed
- 2-3 sprigs fresh rosemary or thyme
- 3 tbsp unsalted butter
Instructions:
1. Bring Steaks to Room Temperature:
Remove the steaks from the fridge and let them sit at room temperature for about 30 minutes. This helps them cook more evenly. Pat the steaks dry with paper towels to remove any excess moisture, ensuring a great sear.
2. Season Generously:
Rub both sides of the steaks with olive oil, then season generously with kosher salt and freshly ground black pepper. The salt will help create a flavorful crust.
3. Preheat the Oven (if using):
If you plan to finish the steaks in the oven, preheat it to 400°F (200°C). This step ensures that your steaks cook evenly, especially if they are thicker.
4. Sear the Steaks:
Heat a cast-iron skillet or a heavy pan over medium-high heat until very hot. Add a splash of oil. When the oil starts to shimmer, add the steaks to the pan. Sear each side for 2-3 minutes, until a beautiful golden-brown crust forms. Avoid moving the steaks around to ensure they sear properly.
5. Add Flavor:
Once both sides are seared, reduce the heat to medium. Add unsalted butter, smashed garlic, and fresh rosemary or thyme to the pan. As the butter melts, use a spoon to baste the steaks with the melted butter, which will enhance the flavor and juiciness.
6. Check Doneness:
For medium-rare steaks, the internal temperature should reach 130°F (54°C). Use a meat thermometer for precision. If the steaks are thicker or you prefer a higher level of doneness, transfer the skillet to the preheated oven and cook for an additional 3-5 minutes. Below is a doneness guide:
- 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
7. Rest the Steaks:
Remove the steaks from the heat and let them rest on a cutting board for 5-10 minutes. This step allows the juices to redistribute within the steak, keeping it tender and juicy when sliced.
8. Serve:
Slice the steak against the grain for the best texture. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp salad.
Tips for the Best Ribeye:
- Choose the Right Cut: Look for steaks with plenty of marbling (the white fat streaks in the meat). This fat melts during cooking, adding flavor and tenderness.
- Don’t Skip Resting: Letting the steaks rest after cooking helps retain the juices, ensuring a moist and flavorful steak.
- Use a Cast-Iron Skillet: Cast iron holds heat well and ensures a beautiful, crispy crust on your steak.
- Use a Meat Thermometer: For the most precise results, a meat thermometer takes the guesswork out of cooking steaks to your desired doneness.
This ribeye steak recipe is foolproof and perfect for any occasion, whether it’s a romantic date night, a celebration, or just a craving for a delicious steak dinner. Enjoy your perfectly cooked steak with a glass of wine for a truly indulgent experience! 🥩🍷