Juicy, Tender, and Full of Flavor!
When it comes to steak perfection, few cuts can rival the Ribeye Steak. Known for its rich marbling and deep, beefy flavor, this cut is a favorite among steak lovers worldwide. Whether grilled, pan-seared, or broiled, ribeye delivers an indulgent experience that’s hard to beat. Let’s dive into how to make it perfectly every time.
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🛒 Ingredients:
2 Ribeye steaks (about 1 to 1½ inches thick)
2 tbsp olive oil or melted butter
Salt (preferably coarse sea salt)
Freshly ground black pepper
2–3 garlic cloves (crushed)
2 sprigs fresh rosemary or thyme
1 tbsp unsalted butter (for finishing)
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🔥 Instructions:
1. Prepare the Steak
Take the ribeyes out of the fridge 30–45 minutes before cooking to bring them to room temperature.
Pat dry with paper towels — this helps achieve a perfect crust.
Rub both sides with olive oil, salt, and pepper.
2. Heat the Pan or Grill
For a pan-seared steak, use a cast-iron skillet for best results. Heat it on high until it’s smoking hot.
For a grilled steak, preheat your grill to high heat (around 450–500°F / 230–260°C).
3. Sear the Steak
Place the steak on the hot surface and let it sear without moving for about 2–3 minutes per side for medium-rare.
Add the crushed garlic, rosemary, and a knob of butter to the pan. Tilt the pan slightly and spoon the melted butter over the steak for extra flavor.
4. Check Doneness
Use a meat thermometer for accuracy:
Rare: 125°F (52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150°F (66°C)
Remove from heat when it’s 5°F (2°C) below your target temperature — it will continue to cook while resting.
5. Rest the Steak
Let the steak rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and juicy.
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🥗 Serving Suggestions:
Serve your ribeye with:
Garlic mashed potatoes
Grilled asparagus
Creamed spinach
A drizzle of herb butter or chim
Ribeye Steak
