Here’s a guide to cooking a juicy, flavorful Rib Steak 🥩🔥—perfectly seared and tender:
Ingredients (for 2 servings)
- 2 ribeye steaks (about 1–1.5 inches thick)
- Salt and black pepper, to taste
- 1–2 tbsp olive oil or vegetable oil
- 2–3 cloves garlic, smashed
- 2–3 sprigs fresh rosemary or thyme (optional)
- 2 tbsp butter (optional, for basting)
Instructions
1. Prepare the steak
- Remove steak from the fridge 30–60 minutes before cooking to reach room temperature.
- Pat dry with paper towels and season generously with salt and pepper on both sides.
2. Preheat your pan or grill
- For stovetop: heat a heavy skillet (cast iron is ideal) over high heat until very hot.
- For grill: preheat to high heat.
3. Sear the steak
- Add oil to the skillet or brush the grill with oil.
- Place steak on hot surface and sear 3–5 minutes per side, depending on thickness and desired doneness.
- Optional: during the last 2 minutes, add butter, garlic, and herbs, basting the steak with melted butter for extra flavor.
4. Check doneness
- Use a meat 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)
- Medium-well: 150–155°F (66–68°C)
- Well done: 160°F (71°C) and above
5. Rest the steak
- Transfer steak to a cutting board and let rest 5–10 minutes before slicing.
- This helps the juices redistribute and keeps the steak tender.
6. Serve
- Slice against the grain and serve with your favorite sides: roasted vegetables, mashed potatoes, or a fresh salad.
Tips
- High heat is key for a nice crust.
- Do not overcrowd the pan; cook one steak at a time if necessary.
- For a smoky flavor, finish steaks on a grill or under a broiler for 1–2 minutes.
If you want, I can give you a pan-seared rib steak with garlic butter sauce recipe that’s restaurant-style and ultra-juicy in under 20 minutes.
Do you want me to do that?
