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Ribeye steak

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A ribeye steak is one of the most flavorful, juicy, and tender cuts of beef, known for its rich marbling. This recipe delivers a perfectly seared, butter-basted ribeye with a crispy crust and a juicy, tender interior. Whether pan-seared, grilled, or oven-finished, this method ensures steakhouse-quality results at home.

Ingredients

Scale
  • 1 (1.25–1.5 inch thick) ribeye steak (about 12–16 oz)
  • 1 tbsp olive oil
  • 1 tsp salt (preferably coarse or kosher salt)
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (optional)

For Basting (Pan-Seared Method):

  • 2 tbsp unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh rosemary or thyme

Instructions

1. Prepare the Steak:

  • Let the steak sit at room temperature for 30-40 minutes before cooking (ensures even cooking).
  • Pat dry with paper towels to remove moisture (helps create a crispy crust).
  • Rub with olive oil, then season generously with salt, pepper, and garlic powder on all sides.

Cooking Methods: Choose Your Favorite!

A. Pan-Seared (Best Crust & Butter Basting)

  1. Heat a cast-iron skillet over high heat for 3-5 minutes (until very hot).
  2. Add 1 tbsp oil, then place steak in the pan.
  3. Sear undisturbed for 3-4 minutes (until deep golden brown).
  4. Flip and sear another 3-4 minutes.
  5. Reduce heat to medium-low, add butter, garlic, and herbs, and baste (spoon butter over the steak) for 1-2 minutes.
  6. Remove when internal temp reaches:
    • 120°F (rare)
    • 130°F (medium-rare, recommended)
    • 140°F (medium)
  7. Let rest 5-10 minutes before slicing.

B. Grilled Ribeye (Best for Smoky Flavor)

  1. Preheat grill to 450-500°F (high heat).
  2. Place steak directly over heat and sear for 3-4 minutes per side.
  3. Move to indirect heat and cook until desired doneness (use a thermometer).
  4. Let rest for 5-10 minutes before slicing.

C. Reverse-Sear (Best for Thick Ribeye – 1.5” or More)

  1. Preheat oven to 250°F. Place steak on a wire rack over a baking sheet.
  2. Bake until steak reaches 15°F below desired doneness (about 30-40 minutes).
  3. Heat a skillet over high heat, add oil, and sear for 1-2 minutes per side.
  4. Rest 5-10 minutes before slicing.

Serving & Pairing Suggestions:

  • Serve with garlic butter, chimichurri, or blue cheese sauce.
  • Pair with mashed potatoes, grilled asparagus, or roasted Brussels sprouts.
  • Enjoy with a bold red wine (Cabernet Sauvignon or Malbec).

Notes

  • For an extra tender steak, dry brine by salting the steak and letting it rest uncovered in the fridge overnight.
  • For a smoky kick, add a pinch of smoked paprika to the seasoning.
  • No thermometer? The finger test method helps gauge doneness.

Find it online: https://ukfinda.com/ribeye-steak/