Ah, a ribeye steak—rich, juicy, and full of flavor! Here’s a simple way to make it perfect:
Pan-Seared Ribeye Steak
Ingredients:
- 1 ribeye steak (about 1–1.5 inches thick)
- Salt & pepper
- 1–2 tbsp oil (canola, vegetable, or avocado oil)
- Optional: 1–2 tbsp butter, garlic cloves, fresh thyme or rosemary
Steps:
- Prep the Steak:
- Let the steak come to room temperature (about 20–30 minutes).
- Pat dry with paper towels.
- Generously season both sides with salt and pepper.
- Sear the Steak:
- Heat a skillet (cast iron preferred) over high heat until very hot.
- Add oil, then the steak.
- Cook 4–5 minutes per side for medium-rare (adjust depending on thickness).
- Add Flavor (Optional):
- During the last 2 minutes, add butter, crushed garlic, and thyme/rosemary.
- Spoon the melted butter over the steak (basting) for extra flavor.
- Rest the Steak:
- Remove from skillet and let rest 5–10 minutes so juices redistribute.
- Serve:
- Slice against the grain if desired, and enjoy!
- Pairs wonderfully with mashed potatoes, fried vegetables, or a baked potato.
If you want, I can also give a grilled ribeye method that gives a smoky, charred flavor—like steakhouse style—without needing fancy tools.
Do you want the grilled version?
