Step-by-Step Instructions
1. Prepare the steak
Let the steak sit at room temperature for at least 30 minutes before cooking. This ensures even cooking.
2. Season generously
Sprinkle both sides with sea salt and freshly ground black pepper. Don’t be shy—seasoning is key.
3. Heat the pan
Place your skillet over medium-high heat. Make sure it’s hot before adding the steak.
4. Sear the steak
Cook each side for 2–3 minutes, depending on thickness and desired doneness:
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Rare: 50°C internal temperature
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Medium: 60°C
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Well done: 70°C
5. Add flavor
After flipping once, add butter, thyme, and garlic. Tilt the pan so butter pools, and spoon it over the steak for about 1 minute.
6. Rest the steak
Remove from the pan and let it rest for 5 minutes. This step keeps it juicy.
7. Serve and enjoy
Slice against the grain, adjust seasoning if needed, and serve hot with your favorite sides.
What to Serve With It
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Garlic mashed potatoes
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Roasted asparagus or green beans
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A fresh garden salad
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Peppercorn sauce or chimichurri
Tips for Steak Success
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Use a cast-iron skillet for the best sear.
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Don’t overcrowd the pan—cook steaks separately if needed.
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Resting is non-negotiable for tenderness.
Storage Instructions
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheat: Warm gently in a skillet with a touch of butter.
FAQ
Can I cook this on the grill instead?
Yes—use the same timing and basting method over high heat.
What’s the best thickness for ribeye?
About 3 cm (1.25 inches) gives a good balance between crust and juiciness.
Do I need a thermometer?
It’s not required, but it guarantees perfect doneness.
Final Thoughts
Cooking the perfect ribeye steak at home is easier than you think. With the right cut, a hot pan, and a little butter love, you can serve a steak that rivals any steakhouse. Once you master this method, you might just find yourself skipping restaurant steak nights entirely.
