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- Pan-searing:
- Add olive oil (or butter) to the hot pan.
- Once the oil is shimmering (but not smoking), add the ribeye steaks to the pan.
- Cook the steaks for 4-5 minutes on the first side without moving them to get a good sear.
- Flip the steaks and cook for another 3-5 minutes on the second side, depending on how well you want the steak cooked:
- Rare: 120°F (about 2-3 minutes)
- Medium-rare: 130°F (about 3-4 minutes)
- Medium: 140°F (about 4-5 minutes)
- Medium-well: 150°F (about 5-6 minutes)
- Well-done: 160°F (about 6-7 minutes)
- Optional Basting: Add smashed garlic cloves and fresh herbs to the pan during the last minute of cooking. Then, add 1 tablespoon of butter and spoon it over the steak to enhance the flavor.
- Grilling:
- Place the steaks on the preheated grill and cook for 4-5 minutes per side for medium-rare, or adjust according to your preferred doneness.
- For grill marks, avoid moving the steak too much. Flip once during cooking.
5. Rest the steaks:
Once the steaks reach your desired doneness, remove them from the heat and let them rest for 5-10 minutes. This helps the juices redistribute throughout the steak, ensuring a tender and flavorful result.
6. Serve:
Serve the ribeye steak as-is, or with a side of vegetables, mashed potatoes, or a simple salad. You can also drizzle with extra melted butter or a steak sauce of your choice.
Tips:
- Thickness matters: A thicker steak (1.5-2 inches) will allow you to cook it more evenly without overcooking the outside.
- Don’t overcrowd the pan: If cooking multiple steaks, do so in batches to avoid steaming the meat.
- Use a meat thermometer: To get precise cooking temperatures and avoid under or overcooking.
This method will give you a perfectly seared, juicy ribeye steak that’s bursting with flavor!