Ribeye steak

Here’s a simple and mouthwatering guide to making the perfect ribeye steak—juicy, tender, and packed with flavor.

🥩 Perfect Ribeye Steak (Pan-Seared or Grilled)

✅ You’ll Need:

• 1 bone-in or boneless ribeye steak (1–1.5 inches thick)
• Kosher salt & freshly ground black pepper
• 1–2 tbsp high-smoke point oil (avocado, canola, or grapeseed)
• 2–3 garlic cloves, smashed
• 2–3 sprigs fresh rosemary or thyme (optional)
• 2 tbsp unsalted butter

🔥 Method 1: Pan-Seared (Cast Iron)

1. Bring steak to room temperature (20–30 minutes out of the fridge).
2. Season generously with salt and pepper on both sides.
3. Heat skillet on high until very hot. Add oil and swirl.
4. Sear steak for ~2–3 minutes per side without moving.
5. Lower heat slightly, add butter, garlic, and herbs.
6. Baste the steak with melted butter for another 1–2 minutes per side.
7. Check doneness:
   • Rare: 120°F (49°C)
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
8. Rest 5–10 minutes before slicing to retain juices.

🔥 Method 2: Grilled Ribeye

1. Preheat grill to high heat.
2. Season as above.
3. Grill 4–5 minutes per side (medium-rare), depending on thickness.
4. Optional: Move to cooler zone to finish cooking.
5. Let rest before slicing.

🍽️ Serving Ideas:

• Garlic mashed potatoes or roasted veggies
• Compound butter (herb or blue cheese)
• Red wine reduction or chimichurri sauce

Would you like a reverse-sear version for thicker steaks or sous vide instructions?