Here’s a simple yet restaurant-quality Ribeye Steak recipe—juicy, flavorful, and with a perfect sear. 🥩✨
🥩 Perfect Ribeye Steak
Ingredients (Serves 2)
- 2 ribeye steaks (about 1–1.5 inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons butter
- 3 cloves garlic, smashed
- Fresh herbs (optional: rosemary, thyme)
Instructions
1️⃣ Prepare the Steak
- Remove steaks from the fridge 30–60 minutes before cooking to reach room temperature.
- Pat dry with paper towels.
- Season generously with salt and pepper on both sides.
2️⃣ Preheat the Pan
- Heat a heavy skillet or cast-iron pan over high heat until very hot.
- Add olive oil, swirling to coat.
3️⃣ Sear the Steak
- Place steaks in the hot pan. Do not move them for 3–4 minutes (creates a crust).
- Flip and sear the other side 3–4 minutes for medium-rare (adjust for thickness).
4️⃣ Add Butter and Aromatics
- Reduce heat to medium.
- Add butter, garlic, and herbs.
- Tilt the pan and baste steaks with melted butter for 1–2 minutes.
5️⃣ Rest the Steak
- Remove from pan and let rest 5–10 minutes before slicing.
- This locks in juices.
🌟 Tips for Ribeye Perfection
- Internal temperatures:
- Rare: 125°F / 52°C
- Medium-rare: 135°F / 57°C
- Medium: 145°F / 63°C
- Use a meat thermometer for precision.
- For extra flavor, you can finish under the broiler for 1–2 minutes.
- Slice against the grain for maximum tenderness.
Optional Add-ons
- Garlic mashed potatoes or roasted vegetables on the side
- A quick pan sauce: deglaze with wine or stock, add butter
If you want, I can also give you a smoky, oven-finished ribeye recipe that’s even juicier and perfect for thick steaks—restaurant-style without a grill.
Do you want me to do that?
