A ribeye steak is a prime cut known for its rich marbling, tenderness, and flavor. Cooking a perfect ribeye at home can elevate your dining experience to restaurantquality. Follow this simple yet effective method to achieve a beautifully seared and deliciously succulent steak.
- 1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon canola oil
- 3 tablespoons of unsalted butter
- 3 garlic cloves, crushed
- 3 sprigs fresh thyme
- 2 sprigs of fresh rosemary
Step 1: Season the Steak
Generously season both sides of the ribeye steak with kosher salt and freshly ground black pepper. Allow the steak to sit at room temperature for about 30 minutes before cooking. This ensures even cooking and optimal flavor.
Step 2: Heat the Pan
Heat a large cast-iron skillet or heavy-based pan over medium-high heat. Add the canola oil and heat until it’s shimmering but not smoking.
Step 3: Sear the Steak
Place the steak in the hot pan. Cook without moving it for about 4 minutes, or until a golden-brown crust has formed on the bottom. Carefully flip the steak and sear the other side for another 4 minutes for medium-rare.
Step 4: Add Flavor Enhancers
Reduce the heat to medium. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary sprigs to the pan. As the butter melts, spoon it continuously over the steak, basting the meat with the aromatic butter. Continue to cook and baste for an additional 2-3 minutes, or until the steak reaches your desired level of doneness.
Step 5: Rest the Steak
Transfer the steak to a cutting board and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring it’s moist and flavorful with every bite.
Step 6: Serve
After resting, slice the steak against the grain into thick slices. Serve immediately, accompanied by your favorite sides, and enjoy the rich and tender flavors of your perfectly cooked ribeye steak.
- Choosing the Steak: Look for a steak with good marbling (fat interspersed within the muscle), as this adds to the flavor and juiciness of the meat.
- Cooking to Preference: Use a meat thermometer to achieve your preferred level of doneness. For medium-rare, aim for an internal temperature of about 130°F (54°C).
- Serving Suggestions: Pair your ribeye steak with sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Mastering the ribeye steak at home is both rewarding and delicious. By following these steps, you can enjoy a steakhouse-quality meal any night of the week. The combination of simple ingredients and proper technique results in a steak that’s full of flavor and cooked to perfection.