Ribeye Steak

Here’s a simple, juicy Ribeye Steak guide 🥩🔥 — classic and hard to mess up.

Ingredients

• 1 ribeye steak (about 1–1½ inches thick)
• Salt
• Freshly ground black pepper
• 1 tbsp oil (vegetable or avocado)
• 1 tbsp butter
• Optional: 1 clove garlic, a sprig of rosemary or thyme

Pan-Seared Method (Best for beginners)

1. Bring to room temp
   • Take steak out of the fridge 20–30 minutes before cooking.
   • Pat very dry with paper towels.
2. Season
   • Season generously with salt and pepper on both sides.
3. Heat pan
   • Heat a heavy skillet (cast iron is best) over high heat.
   • Add oil and heat until just smoking.
4. Sear
   • Place steak in the pan.
   • Cook 3–4 minutes without moving.
   • Flip and cook another 3–4 minutes.
5. Butter baste (optional)
   • Lower heat to medium.
   • Add butter, garlic, and herbs.
   • Tilt pan and spoon butter over steak for 30–60 seconds.
6. Rest
   • Remove steak and rest 5 minutes before slicing.

Doneness Guide (approx.)

• Rare: 120–125°F (cool red center)
• Medium-rare: 130–135°F (warm red center)
• Medium: 140–145°F (pink center)

Tips

• Ribeye has lots of fat—no marinade needed.
• Don’t press the steak while cooking.
• If steak is thicker than 1½ inches, finish in a 400°F (205°C) oven for a few minutes after searing.

If you want, I can also share a grill method, air-fryer ribeye, or steakhouse pepper crust version 🔥