Ribeye Steak is all about that rich marbling, juicy center, and a deep golden crust.
🥩 Ingredients
- 1 ribeye steak (1–1.5 inch thick)
- Salt (generous)
- Black pepper
- 1 tbsp oil (high smoke point)
- 2 tbsp butter
- 3 garlic cloves (crushed)
- Fresh thyme or rosemary (optional)
🔥 Instructions
1. Prep the steak
- Take steak out 30–45 minutes before cooking.
- Pat dry (this is key for crust).
- Season heavily with salt & pepper.
2. Sear
- Heat a cast iron pan until very hot.
- Add oil, then steak.
- Sear 3–4 minutes per side (don’t move it too much).
3. Butter baste
- Add butter, garlic, and herbs.
- Tilt pan and spoon melted butter over steak for 1–2 minutes.
4. Rest
- Remove and rest 5–10 minutes before slicing.
🥔 Serve With
- Mashed potatoes
- Garlic butter mushrooms
- Fries or roasted veggies
🔥 Pro Tips
- Dry steak = better crust (no moisture).
- Don’t overcook—ribeye shines at medium-rare to medium.
- Resting keeps it juicy, not dry.
If you want, I can level it up into a garlic butter steakhouse version, peppercorn ribeye, or grilled BBQ ribeye 😄
