This ribeye steak is the star of your dinner! It’s juicy, tender, and packed with flavor. Just a few simple seasonings make it irresistible!
It’s hard to beat the deliciousness of a perfectly cooked ribeye. I love throwing it on the grill and enjoying the sizzle. Add favorite sides, and you’re in for a treat!
Key Ingredients & Substitutions
Ribeye Steak: Choose a steak that is well-marbled for the best flavor and tenderness. If ribeye isn’t available, you can substitute with sirloin or New York strip, but the texture may differ slightly.
Kosher Salt: This is my go-to for seasoning because of its texture and ease of use. If you don’t have kosher salt, you can use table salt; just reduce the amount to about 3/4 teaspoon, as it’s denser.
Olive Oil: While olive oil is great for cooking, feel free to use any vegetable oil or even avocado oil. They all work well for high-heat cooking!
Unsalted Butter: This adds richness to the steak. You could use ghee or just skip it if you’re looking for a lower-fat option, but I highly recommend it for flavor.
Fresh Herbs: Rosemary and thyme are lovely choices, but you can also use dried herbs if fresh ones aren’t available. Just reduce the amount since dried herbs are more potent.
How Do You Get a Good Sear on Your Ribeye?
Getting that perfect sear is essential to achieving a flavorful crust on your ribeye. Here’s how you can master it:
- Make sure your skillet is very hot before adding the steak. This step is crucial for a great sear.
- Don’t overcrowd the pan. If you’re cooking more than one steak, do it in batches to maintain the heat in the pan.
- Once you place the steak in the pan, don’t move it for a few minutes. Let it sit until it naturally releases from the pan—this ensures a nice crust.
- Basting with butter and garlic adds flavor and moisture. Tilt the pan and scoop the melted butter over the steak as it cooks.
Following these tips will help you achieve the best results and impress anyone at the dinner table!
Perfect Ribeye Steak Recipe for Tender Juicy Flavor
Ingredients:
- 1 ribeye steak (1 to 1.5 inches thick, about 12-16 oz)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2-3 sprigs fresh thyme or rosemary (optional)
Time Needed:
This recipe will take about 30-40 minutes in total. You’ll need 30 minutes for marinating and resting the steak, plus about 10-15 minutes for cooking. It’s a simple process that results in a delicious meal!
Step-by-Step Instructions:
1. Prepare the Steak
Start by taking your ribeye steak out of the refrigerator and letting it sit at room temperature for about 30 minutes. This not only helps it cook evenly but also brings out the wonderful flavors of the meat.
2. Seasoning the Steak
Once your steak has warmed up, pat it dry with paper towels. This step is important because it helps achieve that crispy, perfect sear! Generously season both sides of the steak with kosher salt and freshly ground black pepper, ensuring it’s well-coated.
3. Preheat Your Skillet
Time to get cooking! Preheat a heavy skillet (preferably cast iron) over medium-high heat until it’s very hot. When the pan reaches the right temperature, add the olive oil, allowing it to heat until shimmering—this is a sign that it’s ready for your steak.
4. Cooking the Steak
Carefully place the steak in the hot skillet. Let it cook undisturbed for about 3-4 minutes. This gives it time to form a nice, deep brown crust. Don’t be tempted to move it around!
5. Adding Flavor
After a few minutes, flip the steak over. Now, toss in the butter, smashed garlic, and fresh herbs (if using). As the butter melts, lean the pan slightly to one side and use a spoon to baste the steak with the melted butter. Do this for another 3-4 minutes for medium-rare doneness. You can adjust the cooking time if you prefer it more or less done.
6. Rest the Steak
When your steak reaches the desired doneness, carefully remove it from the pan and transfer it to a cutting board. Let it rest for about 5-10 minutes. This little break allows the juices to settle back into the meat, making it even juicier.
7. Serve and Enjoy!
Finally, slice the steak against the grain to make it even more tender. Serve it right away, and feel free to drizzle some of the delicious pan juices over your steak for an extra burst of flavor.
Enjoy your tender, juicy, perfectly flavorful ribeye steak! It’s a meal that’s sure to impress!
FAQ
Can I Use a Different Cut of Steak?
Absolutely! While ribeye is fantastic for its marbling and flavor, you can also use cuts like sirloin, filet mignon, or New York strip. Just keep in mind that cooking times may vary depending on the thickness and fat content of the meat.
How Do I Know When the Steak Is Done?
The best way to check doneness is to use an instant-read thermometer. For medium-rare, aim for around 130°F (54°C). For medium, cook until it reaches about 140°F (60°C). Adjust cooking times based on your preference, and remember that the steak will continue to cook slightly as it rests.
Can I Make This Recipe Without Butter?
Yes! If you prefer not to use butter, you can simply skip it or replace it with a healthy oil such as olive oil or avocado oil for basting. Just keep in mind that you’ll miss out on some of the rich flavor butter provides.
What’s the Best Way to Store Leftover Steak?
To store leftovers, let the steak cool completely, then wrap it tightly in plastic wrap or foil before placing it in an airtight container. It can be refrigerated for up to 3-4 days. Reheat gently in the microwave or on the stovetop to retain moisture.
