4. Sear the Steak
Place the steak on the hot pan or grill. Sear without moving it for 3–5 minutes, allowing a rich brown crust to form. Flip and sear the other side for an additional 3–5 minutes.
5. Add Butter and Aromatics
Lower the heat slightly. Add butter, crushed garlic, and fresh herbs to the pan. Tilt the pan slightly and spoon the melted butter over the steak continuously (basting) for extra flavor and juiciness.
6. Check for Doneness
Use a meat thermometer to achieve your desired doneness:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (65–68°C)
- Well done: 160°F (71°C) and above
7. Rest the Steak
Remove the steak from the pan or grill and place it on a cutting board. Tent loosely with foil and let it rest for 5–10 minutes. This allows the juices to redistribute, ensuring a moist, tender bite.
8. Slice and Serve
Slice against the grain to maximize tenderness. Serve with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh salad. Optionally, drizzle with the leftover pan juices or a pat of compound butter for extra richness.
Tips for Ribeye Perfection
- Don’t overcrowd the pan: Cook one or two steaks at a time to maintain a proper sear.
- Use high heat: A hot cooking surface is essential for creating a crust while keeping the interior juicy.
- Let the steak rest: Skipping this step results in juices running out and a drier steak.
- Experiment with finishing flavors: Try adding blue cheese, garlic butter, or chimichurri for a gourmet touch.
Ribeye steak is more than just a meal—it’s an experience. With the right preparation, seasoning, and cooking technique, you can achieve a steakhouse-quality dish in your own kitchen. Perfectly seared, tender, and bursting with flavor, the ribeye will leave any meat lover craving more.
If you want, I can also create a quick pan-seared version in under 15 minutes specifically for weeknight cooking. It’s faster but just as juicy. Do you want me to do that?
