🥩 Ribeye Steak – Don’t Lose This Recipe
A perfectly seared ribeye is all about simplicity, heat, and timing—no complicated steps, just rich flavor and a juicy crust.
🥣 Ingredients
- 1 ribeye steak (about 1–1.5 inches thick)
- Salt (preferably kosher or sea salt)
- Black pepper
- 1–2 tbsp oil (high smoke point: canola, sunflower, or avocado oil)
- 2 tbsp butter
- 2–3 garlic cloves (smashed)
- Fresh rosemary or thyme (optional)
👩‍🍳 Instructions
- Bring to room temperature
Take the steak out 30–45 minutes before cooking. - Season generously
Pat dry, then season both sides with salt and black pepper. - Heat the pan
Use a cast iron or heavy pan. Heat until very hot (almost smoking). - Sear the steak
Add oil, then place the steak in the pan.
Cook 2–4 minutes per side depending on thickness and doneness. - Add butter & aromatics
Lower heat slightly, add butter, garlic, and herbs. Spoon melted butter over the steak continuously. - Rest the steak
Remove and let it rest 5–10 minutes before slicing.
🔥 Doneness guide:
- Rare: 2–3 min per side
- Medium rare: 3–4 min per side
- Medium: 4–5 min per side
🧡 Pro tip:
Don’t keep flipping the steak—let it form a deep brown crust for maximum flavor.
If you want, I can turn this into a viral “chef-style” post, a grill version, or a garlic butter steak video script.
