Ahhh yes 😍 Ribeye Steak—rich, tender, and marbled with just the right amount of fat for maximum flavor. Perfectly seared, juicy, and mouthwatering. Let’s do a classic stovetop method.
🥩 Perfect Ribeye Steak
Serves 1–2 (adjust as needed)
Ingredients
- 1 ribeye steak, 1–1½ inches thick
- Salt & freshly ground black pepper
- 1–2 tbsp oil (high smoke point, like canola or avocado)
- 1–2 tbsp butter
- Optional: 2 cloves garlic, smashed; fresh thyme or rosemary
Instructions
1️⃣ Prep steak
- Remove steak from fridge 30–60 minutes before cooking (room temperature cooks more evenly)
- Pat dry with paper towels
- Season generously with salt and pepper
2️⃣ Heat skillet
- Heat heavy skillet (cast iron ideal) over high heat until very hot
- Add oil and swirl to coat
3️⃣ Sear steak
- Place steak in skillet
- Sear 3–5 minutes per side for medium-rare (depends on thickness)
- Optional: add butter, garlic, and herbs last 1–2 minutes and spoon melted butter over steak
4️⃣ Check doneness
- Use thermometer if unsure:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Medium-well: 150–155°F
- Well done: 160°F+
5️⃣ Rest
- Let steak rest 5–10 minutes before slicing (locks in juices)
6️⃣ Serve
- Slice against the grain
- Serve with mashed potatoes, vegetables, or a simple salad
🔥 Pro Tips
- Patting steak dry is key for a golden crust
- Don’t overcrowd the pan; cook one steak at a time if needed
- Baste with butter for extra richness
- Cast iron gives the best sear
Variations
🧄 Garlic butter ribeye – mix butter with garlic and herbs and spoon on top
🌶 Cajun ribeye – season with Cajun spices instead of salt/pepper
🥩 Oven-finished – sear 2–3 minutes per side, then finish in 400°F oven 5–10 minutes
If you want, I can give you a restaurant-style, perfectly crusted ribeye recipe or a smoky grill version that’s insanely juicy 😋🥩🔥
Do you want me to do that?
