Perfect Ribeye Steak Recipe

Ingredients:

• 2 ribeye steaks (1-1.5 inches thick)
• 2 tablespoons olive oil
• 2 cloves garlic, minced (optional)
• 1 tablespoon fresh rosemary or thyme (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon butter (optional, for finishing)

Instructions:

1. Prep the Steaks:

• Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
• Pat the steaks dry with paper towels to remove excess moisture. This helps in achieving a good sear.

1. Season:

• Rub the steaks with olive oil, and season generously with salt and freshly ground black pepper. If using garlic and herbs, rub them onto the steaks.

1. Preheat Cooking Surface:

• Pan-Searing: Heat a cast-iron skillet or heavy-bottomed pan over high heat until it’s very hot. Add a small amount of olive oil to the pan just before adding the steaks.
• Grilling: Preheat your grill to high heat, around 450-500°F (230-260°C).

1. Cook the Steaks:

• Pan-Searing: Place the steaks in the hot pan and cook for 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Avoid moving the steaks around to get a good sear. For extra flavor, you can add a tablespoon of butter to the pan in the last minute of cooking and baste the steaks with it.
• Grilling: Place the steaks on the grill and cook for 4-5 minutes on each side for medium-rare. Adjust the time for your preferred doneness.

1. Check for Doneness: Use a meat thermometer to check the internal temperature:

• Rare: 120°F (49°C)
• Medium-Rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-Well: 150°F (66°C)
• Well-Done: 160°F (71°C)

1. Rest the Steaks: Transfer the cooked steaks to a plate and let them rest for 5-10 minutes. This helps the juices redistribute and keeps the steak juicy.
2. Serve: Slice against the grain and serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.