How to Cook a Ribeye Steak
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
3 - 4 servings
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Course
Main Course
How to Cook a Ribeye Steak
Description
"How to Cook a Ribeye Steak" focuses on preparing a substantial 24-ounce, bone-in ribeye at room temperature. After seasoning generously with salt and freshly ground pepper, the steak is seared in a hot cast iron skillet using canola oil to develop a dark crust on each side. Then, heat reduces to allow basting with butter infused with smashed garlic and fresh thyme and rosemary, which adds aromatic depth.
The method requires turning the steak every few minutes and spooning the flavorful butter over it until the steak reaches an internal temperature of 120°F for medium rare. Resting the steak for 15 minutes before slicing locks in juices, ensuring a tender and juicy result. The technique balances crust formation with gentle finishing to achieve even cooking.
This ribeye is best served immediately after resting and makes a robust main dish highlighting the rich beef flavor enhanced by herb butter. The recipe's straightforward approach emphasizes technique and ingredient quality without additional sauces or complex components.
Ingredients
- 1 ribeye steak 24-ounce, bone-in, 2-inch-thick, at room temperature
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon canola oil
- 3 tablespoons butter unsalted
- 3 cloves garlic smashed
- 3 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
Instructions
- Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
- Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
- Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
- Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
- Serve immediately.
User Reviews
Overall Rating
4.9
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