Ohhh, ribeye steak—rich, juicy, and basically the king of steaks. Let’s keep it simple and let that marbling do the heavy lifting.
Perfect Ribeye Steak (Pan-Seared or Grill)
Serves: 1–2 per steak
Ingredients
- 1 ribeye steak (1–1½ inches thick)
- Salt (kosher if you have it)
- Fresh cracked black pepper
- 1 tbsp oil with high smoke point (avocado, canola)
- 2 tbsp butter
- 2 cloves garlic, smashed
- Optional: fresh rosemary or thyme
Instructions
1. Bring to room temp
Take the steak out of the fridge 30 minutes before cooking. Pat dry. Season generously with salt and pepper.
2. Pan-sear method (restaurant-style)
- Heat a heavy skillet (cast iron is ideal) over high heat until very hot.
- Add oil, then steak. Sear 3–4 minutes per side without moving it.
- Lower heat to medium. Add butter, garlic, and herbs.
- Tilt pan and spoon-baste the steak for 1–2 minutes.
Temps guide:
- Rare: 120–125°F
- Medium-rare (best for ribeye): 130–135°F
- Medium: 140–145°F
3. Grill method
- Preheat grill to high heat.
- Grill steak 4–5 minutes per side for medium-rare.
- Optional: finish with butter and herbs off the heat.
4. Rest
Rest the steak 5–10 minutes before slicing. This is non-negotiable—keeps it juicy.
Pro Tips
- Don’t over-season—ribeye shines with just salt & pepper.
- Slice against the grain for tenderness.
- Finish with flaky salt for that steakhouse vibe.
If you want, I can also give you:
🔥 Garlic butter ribeye
🥩 Reverse-sear ribeye
🍳 Air fryer ribeye
Just tell me your vibe 😏
