Oh yes—ribeye steak 🥩 rich, juicy, and basically steak royalty. Here’s a simple, restaurant-style method that lets the marbling do all the work.
Perfect Ribeye Steak (Pan-Seared)
Ingredients:
- 1–2 ribeye steaks (1–1½ inches thick)
- Salt (kosher preferred)
- Fresh cracked black pepper
- 1 tbsp oil (high smoke point: avocado or vegetable)
- 2 tbsp butter
- 2 cloves garlic, smashed
- Fresh thyme or rosemary (optional)
Instructions:
- Bring to room temp
- Take steaks out of the fridge 30 minutes before cooking.
- Pat dry thoroughly.
- Season
- Generously season both sides with salt and pepper.
- Heat the pan
- Heat a heavy skillet (cast iron is ideal) over high heat until very hot.
- Add oil.
- Sear
- Place steak in pan—don’t move it.
- Sear 3–4 minutes until deep brown.
- Flip and sear another 3–4 minutes.
- Baste
- Lower heat to medium.
- Add butter, garlic, and herbs.
- Tilt pan and spoon butter over steak for 1–2 minutes.
- Check doneness
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C) ⭐
- Medium: 140–145°F (60–63°C)
- Rest
- Remove steak and rest 5–10 minutes before slicing.
🔥 Grill Option
- Grill over high heat 4–5 minutes per side
- Finish over indirect heat if thick
💡 Pro Tips
- Ribeye needs no marinade—salt is enough
- Don’t trim the fat—it’s flavor
- Slice against the grain for tenderness
Want a reverse-sear method, butter-free grill version, or steakhouse sauces (peppercorn, garlic butter, chimichurri)? Just say it 😄
