Ribeye steak

Ribeye Steak – How to Cook It Perfectly 🥩🔥

Ribeye is prized for its rich marbling, bold beefy flavor, and juicy tenderness. With the right technique, it’s one of the most forgiving—and most impressive—steaks you can make.

🥩 What Makes Ribeye Special

• Cut from the rib section

• High marbling = more flavor and juiciness

• Best cooked hot and fast

• Ideal thickness: 1–1½ inches

🔥 Classic Pan-Seared Ribeye (Chef Method)

🧾 Ingredients

• 1 ribeye steak

• Salt (kosher preferred)

• Fresh cracked black pepper

• 1 Tbsp high-smoke-point oil (avocado or canola)

• 1–2 Tbsp butter

• Optional: garlic cloves, rosemary or thyme

👩‍🍳 Instructions

1. Bring to room temp
   Take steak out 30 minutes before cooking. Pat very dry.

2. Season generously
   Salt both sides well. Pepper just before cooking.

3. Heat the pan
   Use a heavy skillet (cast iron best). Heat until smoking hot.

4. Sear
   Add oil, then steak.
   Don’t move it for 2–3 minutes until a deep crust forms.
   Flip and sear another 2–3 minutes.

5. Butter baste
   Lower heat slightly. Add butter, garlic, and herbs.
   Tilt pan and spoon butter over steak for 30–60 seconds.

6. Check doneness

   • Rare: 120–125°F

   • Medium-rare (ideal): 130–135°F

   • Medium: 140–145°F

7. Rest
   Rest 5–10 minutes before slicing.

🌟 Pro Tips

• Salt early or right before cooking—never halfway

• Let fat render by holding steak on its edge briefly

• Always slice against the grain

• Resting is non-negotiable

🔥 Other Great Methods

🟢 Grill

• High heat, lid open

• 3–4 minutes per side (1-inch thick)

🟢 Reverse Sear

• Oven at 250°F until 115°F internal

• Finish in hot pan for crust

🍽️ Best Sides

• Garlic mashed potatoes

• Roasted asparagus

• Creamed spinach

• Simple green salad

If you’d like, I can tailor this to cast iron only, grilling times by thickness, dry-brining for maximum flavor, or steakhouse-style compound butter.