RIBEYE STEAK
This Ribeye Steak is juicy, tender, and full of rich, buttery flavor. Perfectly seared with a golden crust, it’s a restaurant-quality dish you can easily make at home in minutes.
Ingredients
- 2 ribeye steaks about 1 inch thick
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Prepare the Steaks: Remove ribeye steaks from the refrigerator and let them sit at room temperature for 20–30 minutes. Pat dry with paper towels.
- Season: Generously season both sides of the steaks with salt and pepper.
- Heat the Pan: Heat olive oil in a cast-iron skillet over high heat until hot and shimmering.
- Sear the Steaks: Place the steaks in the skillet and sear for 3–4 minutes on each side for medium-rare (adjust time to your preferred doneness).
- Add Butter and Herbs: In the last minute of cooking, reduce heat to medium and add butter, garlic, and rosemary. Spoon melted butter over the steaks for extra flavor.
- Rest: Transfer steaks to a plate and let them rest for 5 minutes before slicing to keep them juicy.
Notes
- Make Ahead: Season steaks and refrigerate up to 24 hours before cooking.
- Customizing the Flavor: Add crushed peppercorns or a splash of balsamic vinegar for a twist.
- Serving Suggestions: Serve with mashed potatoes, roasted vegetables, or garlic butter corn.
- Allergy-Friendly Options: Use plant-based butter if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to maintain flavor.