Ribeye steak

 

Ribeye steak is a flavorful and juicy cut of beef, known for its marbling (fat throughout the meat) which keeps it tender and rich. Here’s a simple way to cook it:

Pan-Seared Ribeye (Stovetop Method):

Ingredients:

• 1 ribeye steak (1–1.5 inches thick)
• Salt and black pepper
• 1–2 tbsp high-smoke-point oil (e.g., avocado, canola)
• 2 tbsp butter
• 2 garlic cloves, crushed
• Fresh rosemary or thyme (optional)

Instructions:

1. Bring to Room Temp: Let the steak sit out for 30 minutes.
2. Season: Generously season both sides with salt and pepper.
3. Sear: Heat the oil in a cast-iron skillet on high. Once hot, sear the steak 3–4 minutes per side (for medium-rare), flipping only once.
4. Baste: Add butter, garlic, and herbs. Tilt the pan and spoon the butter over the steak for 1–2 minutes.
5. Rest: Let the steak rest 5–10 minutes before slicing.

Would you like a grilled version or an oven-finished method instead?