Ribeye Steak

The Ultimate Indulgence in Every Bite.

Ingredients

• 1 ribeye steak (350gms)
• Salt
• Freshly ground black pepper
• 2-3 tablespoons olive oil or vegetable oil
• 2-3 cloves garlic, smashed
• 2-3 sprigs of fresh thyme or rosemary (optional)
• 2 tablespoons unsalted butter

Instructions

1. Preparing the Steak:

1. Bring to Room Temperature: Remove the ribeye steak from the refrigerator about 30-60 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
2. Season: Pat the steak dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. You can also add other seasonings like garlic powder or onion powder if you like.

2. Cooking the Steak:

1. Heat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over high heat until it's very hot, almost smoking. This usually takes about 5 minutes.
2. Add Oil: Add the olive oil or vegetable oil to the pan and let it heat until shimmering.
3. Sear the Steak: Carefully place the steak in the pan. Sear without moving it for about 3-4 minutes. Flip the steak and sear the other side for another 3-4 minutes. This will give you a nice crust.
4. Add Aromatics and Butter: Lower the heat to medium. Add the smashed garlic cloves and fresh herbs to the pan. Add the butter and let it melt. Spoon the melted butter over the steak while it continues to cook.

3. Cooking to Desired Doneness:

• Rare: 120-125°F (49-52°C), about 6-7 minutes total cooking time.
• Medium Rare: 130-135°F (54-57°C), about 8-10 minutes total cooking time.
• Medium: 140-145°F (60-63°C), about 10-12 minutes total cooking time.
• Medium Well: 150-155°F (65-68°C), about 12-14 minutes total cooking time.
• Well Done: 160°F (71°C) and above, about 14+ minutes total cooking time.

Use an instant-read thermometer to check the internal temperature of the steak. Insert it into the thickest part for the most accurate reading.

4. Resting the Steak:

1. Rest: Once the steak reaches your desired doneness, transfer it to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
2. Slice and Serve: Slice the steak against the grain into thick slices. Serve with your favorite sides and enjoy!

Tips:

• Pan Size:  Make sure the pan is large enough so the steak isn't crowded. If cooking multiple steaks, use multiple pans or cook in batches.
• Basting: Continually spooning the butter over the steak while it cooks will enhance the flavor and create a beautiful crust.
• Let it Rest:  Don’t skip the resting step; it’s crucial for a juicy steak.