Description
A simple yet comforting ribeye steak recipe that’s perfect for special occasions or cozy dinners.
Ingredients
- 1 Ribeye Steak (about 16–20 oz, 1.5–2 inches thick)
- Kosher salt and freshly ground black pepper
- 2 tablespoons neutral oil (vegetable or avocado)
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- Optional finishing: flaky sea salt, chopped parsley, or a pat of herb butter
Instructions
- Remove the Ribeye Steak from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat it very dry with paper towels.
- Season both sides with a generous pinch of kosher salt and freshly ground pepper.
- Heat a heavy skillet over high heat until almost smoking.
- Add oil, then carefully lay the Ribeye Steak in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the opposite side.
- Lower heat to medium, add butter, smashed garlic, and rosemary. Baste the Ribeye Steak for 1–2 minutes.
- Check temperature until it reaches 125–130°F (52–54°C); tent loosely with foil for 5–10 minutes to let juices redistribute before slicing.
Notes
Use a thermometer to ensure perfect doneness. Rest the steak before slicing to retain juices.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American