Ribeye Steak (Pan-Seared or Grilled)
🥣 Ingredients:
- 2 ribeye steaks (about 1–1.5 inch thick)
- 1–2 tbsp olive oil
- Salt (preferably coarse)
- Freshly ground black pepper
- 2 tbsp butter
- 3–4 garlic cloves (crushed)
- 2 sprigs fresh rosemary or thyme
👩🍳 Instructions:
1. Bring to room temp
- Take steaks out of fridge 30–40 minutes before cooking
- Pat dry with paper towels (important for a good crust)
2. Season generously
- Rub with olive oil
- Season both sides with salt and black pepper
3. Sear the steak
- Heat a heavy pan (cast iron is best) until very hot
- Place steak in pan and don’t move it
- Sear for 3–4 minutes per side
4. Add butter & aromatics
- Add butter, garlic, and herbs
- Tilt pan and spoon melted butter over the steak for 1–2 minutes (basting)
5. Check doneness (approximate guide):
- Rare: 50–52°C
- Medium-rare: 55–57°C (best for ribeye 😍)
- Medium: 60–63°C
- Well done: 70°C+
6. Rest
- Remove steak and let it rest for 5–10 minutes
- This keeps it juicy
🔥 Grill Method:
- Preheat grill to high heat
- Grill 4–5 minutes per side
- Finish with butter and herbs
✨ Optional Add-Ons:
- Garlic herb butter on top 🧄
- Mushrooms sautéed in butter 🍄
- Peppercorn sauce
💡 Tips:
- Don’t overcrowd the pan
- Use a meat thermometer for accuracy
- Ribeye is naturally fatty, so avoid overcooking
🍽️ Serving Ideas:
- Mashed potatoes 🥔
- Roasted vegetables 🥦
- Fresh salad .
