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Ribeye steak

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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!

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