Oooh, ribeye steak—excellent choice 😌🔥
Here’s a solid, foolproof way to cook a juicy, restaurant-quality ribeye, plus tips so you nail it every time.
Perfect Pan-Seared Ribeye Steak
Ingredients (Serves 1–2)
- 1 ribeye steak (1–1½ inches thick is ideal)
- Salt (kosher or coarse)
- Freshly ground black pepper
- 1 tablespoon high-smoke oil (avocado or canola)
- 2 tablespoons butter
- 2 cloves garlic, smashed
- Optional: 1 sprig rosemary or thyme
Before You Cook
- Take the steak out of the fridge 30–45 minutes before cooking (important for even cooking).
- Pat dry with paper towels.
- Season generously with salt and pepper on both sides.
Cooking Instructions
1. Heat the Pan
- Heat a heavy skillet (cast iron is best) over high heat until very hot—almost smoking.
- Add oil and swirl to coat.
2. Sear the Steak
- Lay the ribeye in the pan away from you.
- Don’t move it. Let it sear 2–3 minutes until a deep brown crust forms.
- Flip and sear the other side for 2 minutes.
3. Butter Baste
- Reduce heat to medium.
- Add butter, garlic, and rosemary.
- Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes.
4. Check Doneness
- Use a thermometer for accuracy:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
5. Rest
- Remove steak and let rest 5–10 minutes (don’t skip this—juices redistribute).
Serving Ideas
- Slice against the grain.
- Finish with flaky salt or a pat of garlic herb butter.
- Pair with mashed potatoes, roasted asparagus, or mac & cheese (yes please).
Pro Tips
- Ribeye has lots of fat—don’t trim it; that’s where the flavor lives.
- If the steak is very thick, you can finish it in a 400°F (205°C) oven for 3–5 minutes after searing.
- No thermometer? Press test: medium-rare feels like the fleshy part of your palm when touching thumb + middle finger.
If you want, I can also give you:
- Grilled ribeye method
- Garlic-rosemary butter ribeye
- Reverse-sear ribeye (chef favorite)
Just tell me 😏🥩
