Ribeye Steak Recipe

A juicy and flavorful ribeye steak is a carnivore’s delight. This recipe will guide you through the process of preparing a perfectly seared ribeye steak, ensuring a mouthwatering result every time.


  • 1 ribeye steak (about 1.5 to 2 inches thick)
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 garlic cloves, crushed
  • Fresh rosemary sprigs (optional)
  • Fresh thyme sprigs (optional)


  1. Prepare the Steak:
  • Remove the ribeye steak from the refrigerator and let it sit at room temperature for at least 30 minutes before cooking. This helps the steak cook more evenly.
  • Pat the steak dry with paper towels to remove any excess moisture.
  1. Season the Steak:
  • Generously season both sides of the steak with salt and freshly ground black pepper. You can also add other seasonings to taste, but keep it simple to let the flavor of the meat shine.
  1. Preheat the Pan:
  • Heat a heavy skillet or cast-iron pan over high heat until it is very hot. This usually takes about 5 minutes. You can test the heat by sprinkling a few drops of water into the pan; they should sizzle and evaporate immediately.
  1. Sear the Steak:
  • Add the olive oil to the hot pan and swirl to coat the bottom.
  • Carefully place the steak in the pan. You should hear a loud sizzle. Let the steak sear without moving it for about 2-3 minutes, or until a golden-brown crust forms.
  • Flip the steak and sear the other side for another 2-3 minutes.
  1. Add Aromatics and Butter:
  • Reduce the heat to medium.
  • Add the butter, crushed garlic, and fresh herbs (if using) to the pan.
  • As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics. Continue basting for about 2-3 minutes.
  1. Check for Doneness:
  • Use a meat thermometer to check the internal temperature of the steak. For medium-rare, the temperature should be 130-135°F (54-57°C). Adjust cooking time based on your preferred level of doneness:
    • Rare: 120-125°F (49-52°C)
    • Medium: 140-145°F (60-63°C)
    • Medium-well: 150-155°F (66-68°C)
    • Well-done: 160°F (71°C) and above
  1. Rest the Steak:
  • Remove the steak from the pan 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 meat.
  1. Serve:
  • Slice the ribeye steak against the grain and serve immediately.
  • Enjoy your perfectly cooked ribeye steak with your favorite sides!

This recipe ensures a flavorful and tender ribeye steak with a beautiful sear on the outside and a juicy, flavorful interior.

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