cooked ribeye steaks

Here’s a clear guide for preparing cooked ribeye steaks to get a juicy, flavorful result:

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🥩 Pan-Seared Ribeye Steak

Ingredients:

• 2 ribeye steaks (1–1.5 inches thick)

• Salt and freshly ground black pepper

• 1–2 tbsp olive oil or vegetable oil

• 2 tbsp butter

• 2–3 garlic cloves, smashed

• Fresh herbs (thyme, rosemary) optional

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Instructions:

1. Bring to Room Temperature:

   • Take steaks out of the fridge 30–60 minutes before cooking. This helps them cook evenly.

2. Season:

   • Pat dry with paper towels.

   • Season generously with salt and pepper on both sides.

3. Heat the Pan:

   • Use a heavy skillet (cast iron preferred).

   • Heat over high until very hot, then add oil.

4. Sear the Steaks:

   • Place the ribeye in the pan. Don’t move for 3–5 minutes to get a nice crust.

   • Flip and sear the other side 3–5 minutes.

5. Add Butter and Aromatics:

   • Reduce heat to medium.

   • Add butter, garlic, and herbs.

   • Tilt pan slightly and spoon the melted butter over the steak repeatedly for extra flavor.

6. Check Doneness:

   • Use a meat thermometer:

     • Rare: 120–125°F

     • Medium-rare: 130–135°F

     • Medium: 140–145°F

     • Medium-well: 150–155°F

   • Remove steak 5°F before your desired temperature; it will continue cooking while resting.

7. Rest the Steak:

   • Let rest 5–10 minutes on a cutting board. This locks in the juices.

8. Serve:

   • Slice against the grain or serve whole. Pair with sides like mashed potatoes, grilled vegetables, or a simple salad.

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I can also give a grill method for ribeye that gets a perfect smoky crust if you prefer outdoor cooking. Do you want that version too?