Here’s a delicious recipe for a perfectly cooked ribeye steak:
Perfect Ribeye Steak
Ingredients:
- 1 ribeye steak (about 1-1.5 inches thick)
- Salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil (or any high smoke point oil)
- 2 tablespoons unsalted butter
- 3-4 garlic cloves, crushed
- 2-3 sprigs of fresh rosemary or thyme
Instructions:
- Preparation:
- Take the ribeye steak out of the fridge and let it come to room temperature for about 30 minutes before cooking.
- Pat the steak dry with paper towels to remove excess moisture. This helps achieve a good sear.
- Season the steak generously with salt and freshly ground black pepper on both sides.
- Cooking:
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until it is very hot.
- Add the vegetable oil to the skillet. When the oil starts to shimmer and just begins to smoke, carefully place the steak in the skillet.
- Sear the steak for 2-3 minutes on each side without moving it to get a nice crust. If the steak is thick, also sear the edges.
- Basting:
- Reduce the heat to medium and add the unsalted butter, crushed garlic cloves, and rosemary or thyme sprigs to the skillet.
- Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted butter and herbs. This adds flavor and helps cook the steak evenly.
- Continue to cook and baste the steak until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature:
- Rare: 120-130°F (49-54°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium Well: 145-155°F (63-68°C)
- Well Done: 155°F (68°C) and above
- Resting:
- Once the steak reaches the desired temperature, remove it from the skillet and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the steak.
- Serving:
- Slice the ribeye steak against the grain and serve it with your favorite sides. Enjoy!
Feel free to add any personal touches or sides to this recipe!
