Ribeye Steak
🥩 Ingredients (For the Ribeye Steak)
1 large ribeye steak (about 1–1½ inches thick)
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, smashed
1–2 sprigs fresh rosemary or thyme (optional)
1 teaspoon salt
½ teaspoon black pepper
👨🍳 Instructions
Bring to room temperature
Take the steak out of the fridge 30 minutes before cooking. Pat it dry with paper towels.
Season
Rub the steak with olive oil, then season both sides with salt and black pepper.
Heat the pan
Place a cast-iron skillet (or heavy pan) on high heat until very hot.
Sear the steak
Put the steak in the pan and cook 3–4 minutes without moving it to form a crust.
Flip and add butter
Flip the steak. Add butter, garlic, and herbs to the pan.
Baste
Tilt the pan and spoon the melted butter over the steak for 2–3 minutes.
Check doneness
Rare: 120–125°F (2–3 min per side)
Medium-rare: 130–135°F (3–4 min per side)
Medium: 140–145°F (4–5 min per side)
Rest the steak
Remove from the pan and let it rest 5–10 minutes before slicing.
🍽️ Optional Simple Steak Sauce
Mix together:
2 tbsp melted butter
1 tsp lemon juice
1 minced garlic clove
Pinch of salt & pepper
Drizzle over the sliced steak.
✅ Serving ideas: mashed potatoes, roasted vegetables, or a fresh salad.
If you want, I can also show you the secret restaurant trick that makes ribeye taste 10× better (most people skip this step). 🥩🔥
