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Introduction:
Ribeye steak is one of the most beloved cuts of beef, known for its rich marbling and juicy, tender texture. Whether you’re an experienced home chef or just starting out, this recipe will guide you to cook a flavorful, melt-in-your-mouth ribeye steak every time. With simple ingredients and straightforward instructions, you’ll enjoy a restaurant-quality meal right in the comfort of your own kitchen. Whether you prefer your steak rare, medium, or well-done, this recipe allows you to customize it to your liking.
Ingredients:
2 ribeye steaks (about 1 to 1.5 inches thick)
2 tablespoons olive oil (or your preferred cooking oil)
1 teaspoon sea salt (or to taste)
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
2 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice (optional, for extra brightness)
Directions:
Prep the steaks: Start by bringing your ribeye steaks to room temperature for about 30 minutes. This ensures even cooking. Pat them dry with a paper towel, then season both sides generously with salt and pepper.
Heat the pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking.
Cook the steaks: Once the pan is hot, add the steaks and sear them for about 4-5 minutes on each side for medium-rare, or longer if you prefer your steak cooked more. Flip the steak only once to get a perfect sear.
Add garlic and rosemary: During the last 2 minutes of cooking, add the minced garlic and rosemary sprigs to the pan. This infuses the steak with amazing aromatics.
Baste with butter: Add the butter to the pan and allow it to melt, spooning the melted butter over the steaks continuously to enhance the flavor and juiciness.
Rest the steak: Once your steak is cooked to your liking, remove it from the pan and let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat.
Serve: Slice the ribeye against the grain and serve with your favorite sides.
Serving and Storage Tips:
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