Description
Perfect Ribeye Steak is a steakhouse-style method for cooking ribeye with a hot sear for a deep crust and a juicy, tender center, finished with optional butter and fresh herbs for extra flavor.
Ingredients
- 2 ribeye steaks, 1 to 1.5 inches thick (about 10–12 oz / 285–340 g each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter (optional, for finishing)
- 2 sprigs fresh rosemary or thyme (optional)
Instructions
- Bring steaks to temperature: Remove ribeyes from the refrigerator 30–45 minutes before cooking. Pat completely dry with paper towels. Rub both sides with olive oil and season evenly with garlic powder, onion powder, salt, and black pepper.
- Preheat: Heat a cast-iron skillet over high heat for 4–5 minutes until very hot (or preheat grill to high heat, about 450–500°F / 230–260°C). Lightly oil the pan if needed.
- Sear: Place steaks in the hot skillet (or on the grill). Sear without moving for 3–4 minutes to form a crust. Flip and cook another 3–4 minutes for medium-rare, adjusting time for thickness and preferred doneness.
- Optional butter baste: During the last 1–2 minutes, add butter and rosemary or thyme. Tilt the pan and spoon the melted butter over the steaks repeatedly.
- Check doneness: Aim for these internal temps (use an instant-read thermometer for best accuracy): 125°F (52°C) rare, 135°F (57°C) medium-rare, 145°F (63°C) medium, 155°F (68°C) medium-well.
- Rest: Transfer steaks to a cutting board, loosely tent with foil, and rest 5–10 minutes so juices redistribute.
- Serve: Slice against the grain and spoon any pan juices over the top before serving.
Notes
- Dry steaks sear better: patting the surface dry helps create a darker crust.
- Don’t crowd the pan; give steaks space so they sear instead of steam.
- Cooking time varies by thickness and heat level; rely on internal temperature for consistent results.
- Oven-finished option for thick steaks: sear 2–3 minutes per side, then transfer skillet to a 400°F (200°C) oven for 3–5 minutes, depending on doneness.
- Storage: refrigerate leftovers in an airtight container up to 3 days; freeze cooked steak up to 2 months (wrap tightly and thaw overnight in the fridge).
- Reheat gently to avoid overcooking: warm in a covered skillet over low heat with a little butter/oil, or in a 275°F (135°C) oven for 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak (about 10–12 oz / 285–340 g)
- Calories: 820
- Sugar: 0 g
- Sodium: 780 mg
- Fat: 62 g
- Saturated Fat: 25 g
- Unsaturated Fat: 33 g
- Trans Fat: 1.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 62 g
- Cholesterol: 190 mg
