Ribeye Steak Recipe
The ribeye steak, known for its rich flavor and tender texture, originates from the rib section of the cow. This cut has been celebrated for centuries, first gaining popularity in the United States in the 19th century.
Equipment
- Cast iron skillet or heavy frying pan
- Tongs
- Meat thermometer
- Cutting board
- Aluminum foil
Ingredients
- 2 ribeye steaks (1-inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Take the ribeye steaks out of the refrigerator at least 30 minutes before cooking to bring them to room temperature. This ensures even cooking.Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and black pepper.
- Place the cast iron skillet on the stove over high heat. Let it heat up for about 5 minutes until it's smoking hot. A hot skillet is essential for achieving a good sear on the steaks.
- Add the olive oil to the hot skillet. Place the steaks in the skillet, making sure not to overcrowd the pan.Sear the steaks for 2-3 minutes on each side without moving them. This creates a nice crust.Reduce the heat to medium-high. Add the minced garlic, rosemary, thyme, and butter to the skillet. Spoon the melted butter over the steaks, basting them continuously for about 2 minutes.
- Once the steaks reach your desired doneness, remove them from the skillet and place them on a cutting board. Tent them with aluminum foil and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat.
- Slice the steaks against the grain and serve immediately. Enjoy your perfectly cooked ribeye steak with your favorite sides.