There’s nothing quite like the rich, succulent taste of a perfectly cooked ribeye steak. This cut of beef, known for its marbling and intense flavor, is a favorite among steak lovers. With a few simple ingredients and techniques, you can create a restaurant-quality steak right at home.
Ingredients:
- 1 ribeye steak, about 1.5 inches thick
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
Instructions:
- Preparation: Begin by removing the ribeye steak from the refrigerator and allowing it to come to room temperature, which usually takes about 30 minutes. This step is crucial for ensuring that the steak cooks evenly. Pat the steak dry with paper towels to remove excess moisture; this helps in achieving a beautiful sear.
- Seasoning: Rub both sides of the steak generously with olive oil. Season liberally with salt and freshly ground black pepper. For added flavor, sprinkle the minced garlic and chopped rosemary over the steak. Press the seasoning into the meat to ensure it adheres well.
- Cooking: Heat a cast-iron skillet or heavy-bottomed pan over high heat until it is smoking hot. Add a small amount of olive oil to the pan, and when it shimmers, place the steak in the pan. Sear the steak without moving it for about 4-5 minutes, or until a deep brown crust forms. Flip the steak and sear the other side for another 4-5 minutes, or until it reaches your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130°F (54°C).
- Butter Basting: During the last minute of cooking, add the butter to the pan. As it melts, use a spoon to baste the steak with the melted butter. This adds a rich, decadent flavor and helps to achieve a golden, crispy crust. Tilt the pan slightly to pool the butter and continually spoon it over the steak.
- Resting: Transfer the steak to a cutting board or plate and let it rest for at least 5 minutes before slicing. Resting allows the juices to redistribute throughout the meat, making it tender and juicy.
- Serving: Slice the steak against the grain for optimal tenderness. Serve it with your favorite sides, such as roasted vegetables or a fresh salad, and perhaps a glass of robust red wine to complement the flavors.
