Here’s a simple and delicious ribeye steak recipe with instructions for cooking, resting, and serving. Cooking on aluminum foil is a great way to keep the steak juicy while letting it rest.
🥩 Ingredients (for 2 steaks)
- 2 ribeye steaks (about 1–1.5 inches thick)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- Optional: 1 tbsp butter for finishing
👩🍳 Instructions
1. Prep the steaks
- Pat steaks dry with a paper towel.
- Rub both sides with olive oil, salt, and pepper.
- Let them sit at room temperature for 30–45 minutes before cooking.
2. Cook the steaks
Option 1: Pan-seared (preferred for flavor)
- Heat a cast-iron skillet over high heat until very hot.
- Add a small amount of oil, then the steaks.
- Sear 3–4 minutes per side for medium-rare (adjust time for thickness).
- Add garlic and rosemary/thyme to the pan while searing.
- Optional: add butter and spoon over the steaks during the last minute.
Option 2: Oven-finished
- Sear as above for 2–3 minutes per side, then transfer to a preheated 400°F (200°C) oven for 5–7 minutes (medium-rare).
3. Rest the steaks
- Place the cooked steaks on a sheet of aluminum foil.
- Tent loosely with foil so it’s not tightly wrapped.
- Rest for 5–10 minutes—this allows juices to redistribute for a juicier steak.
4. Serve
- Slice against the grain for tenderness.
- Spoon pan juices or melted butter over the top.
- Pair with roasted vegetables, mashed potatoes, or a simple salad.
🍽️ Tips
- Don’t skip resting—it’s key for juicy steak.
- Use room temperature steaks to ensure even cooking.
- For added flavor, try a dry rub or steak marinade before cooking.
If you want, I can also give a quick foil-baked ribeye method where you cook the steak entirely on foil in the oven—super easy cleanup and still juicy.
Do you want me to share that version?
