The magic of a perfectly cooked ribeye steak lies in its simplicity and the quality of the ingredients. By allowing the steaks to come to room temperature, seasoning them well, and searing them in a hot cast-iron skillet, you create a golden-brown crust that locks in the juices. Basting with garlic-infused butter and fresh herbs elevates the flavor, making every bite succulent and rich. The resting period is the final key step, ensuring that when you slice into the steak, it’s not only visually stunning but also bursting with flavor and tenderness.
Ingredients:
- 2 ribeye steaks, about 1.5 inches thick
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
Instructions:
- Preparation:
- Begin by taking the ribeye steaks out of the refrigerator and allowing them to come to room temperature. This step is crucial as it ensures even cooking throughout the steak. Let them sit for about 30-45 minutes before cooking.
- Seasoning:
- Generously season both sides of the steaks with salt and freshly ground black pepper. Don’t be afraid to season liberally, as the seasoning will enhance the natural flavors of the ribeye.
- Preheat the Pan:
- Heat a large cast-iron skillet over medium-high heat. A cast-iron skillet is preferred because it retains heat well, ensuring a good sear on the steaks.
- Sear the Steaks:
- Once the skillet is hot, add the olive oil and let it heat until it shimmers. Carefully place the ribeye steaks in the skillet. You should hear a sizzle immediately – this indicates that the pan is hot enough.
- Sear the steaks for about 3-4 minutes on each side. Avoid moving the steaks too much during this process to achieve a beautiful crust. The exact time may vary depending on the thickness of your steak and your desired level of doneness.
- Basting with Butter and Herbs:
- After searing both sides, reduce the heat to medium and add the minced garlic, rosemary, thyme, and butter to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herbs. This adds incredible flavor and helps keep the steaks moist.
- Check for Doneness:
- Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-145°F (57-63°C). If the steaks need more time, continue to cook while basting, flipping every 1-2 minutes until the desired doneness is achieved.
- Resting the Steaks:
- Once cooked to your liking, remove the steaks from the skillet and place them on a cutting board. Tent the steaks with aluminum foil and let them rest for about 5-10 minutes. Resting is essential as it allows the juices to redistribute throughout the meat, making for a juicier steak.
- Serving:
- After resting, slice the ribeye steaks against the grain for maximum tenderness. Serve the steaks with the pan juices drizzled on top, and enjoy with your favorite sides like mashed potatoes, sautéed vegetables, or a crisp salad.
