🥩 Perfect Ribeye Steaks
Ingredients (for 2 steaks)
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2 ribeye steaks (1 to 1½ inches thick)
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2 tbsp olive oil or melted butter
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Salt (kosher or sea salt)
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Freshly ground black pepper
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2 cloves garlic, smashed
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Fresh rosemary or thyme sprigs (optional)
Instructions
1. Prep the steaks
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Take steaks out of the fridge 30–60 minutes before cooking to come to room temperature.
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Pat dry with paper towels.
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Rub both sides with olive oil or melted butter.
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Season generously with salt and pepper.
2. Cook the steaks
Pan-Sear Method:
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Heat a cast-iron skillet over high heat until smoking hot.
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Add steaks and sear for 3–4 minutes without moving. Flip and sear the other side for 3–4 minutes.
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Add garlic and herbs, then spoon melted butter over the steaks (baste) for extra flavor.
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Check doneness with a meat thermometer:
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Rare: 120–125°F
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Medium-rare: 130–135°F
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Medium: 140–145°F
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If needed, lower heat and cook until desired doneness.
Grill Method:
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Preheat grill to high heat.
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Grill steaks for 4–5 minutes per side for medium-rare (depending on thickness).
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Use a meat thermometer for accuracy.
3. Rest & serve
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Let steaks rest on a plate, loosely covered with foil, for 5–10 minutes before slicing.
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Serve with your favorite sides like mashed potatoes, grilled veggies, or a salad.
Tips
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Don’t overcrowd the pan to get a good sear.
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For a smoky flavor, finish steaks on a grill or under a broiler.
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Try a compound butter (like garlic herb butter) on top when serving.
Want a reverse sear method, marinade ideas, or a garlic butter sauce to go with your ribeye?
