Ribeye Steak Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 ribeye steak, about 1 to 1.5 inches thick (allow to come to room temperature for about 30 minutes before cooking)
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons of high smoke point oil (such as canola, vegetable, or grapeseed oil)
2 tablespoons unsalted butter
2 garlic cloves, lightly crushed
A few sprigs of fresh thyme or rosemary (optional)
|
|
Directions: |
Directions:1. Preheat the Skillet:
Place a cast-iron skillet over high heat and let it get very hot. The pan should nearly be smoking; this is crucial for getting a good sear on your steak.
2. Season the Steak:
While the skillet is heating, generously season both sides of the ribeye steak with salt and freshly ground black pepper. Don’t be shy with the seasoning; a good crust is key to the steak’s flavor.
3. Cook the Steak:
Once the skillet is hot, add the oil. Allow it to heat until it’s shimmering but not smoking.
Carefully place the steak in the skillet. Let it cook without moving it for about 2-3 minutes, until a golden-brown crust forms.
Flip the steak and cook for an additional 2-3 minutes on the other side for medium-rare. Adjust the cooking time if you prefer your steak more or less done.
4. Add Flavorings:
Reduce the heat to medium. Add the butter, garlic, and fresh herbs (if using) to the pan. As the butter melts, tilt the pan slightly and continuously spoon the butter over the steak for an additional 1-2 minutes. This technique is called basting and adds flavor while helping to cook the steak evenly.
5. Rest the Steak:
Remove the steak from the skillet and place it on a cutting board. Let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring it will be juicy and flavorful when cut.
6. Serve:
After resting, slice the steak against the grain or serve it whole. Optionally, you can drizzle the buttery pan juices over the top for extra flavor. |
|
Personal
Notes: |
Personal
Notes: Tips
Room Temperature: Allowing the steak to come to room temperature before cooking helps it cook more evenly.
Don’t Overcrowd the Pan: If cooking more than one steak, make sure not to overcrowd the skillet, as this can lower the pan’s temperature and cause the steaks to steam rather than sear.
Using a Meat Thermometer: For precision, use a meat thermometer to check the steak’s internal temperature. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C) before resting.
This basic yet delicious recipe serves as a great foundation. Feel free to experiment with different seasonings or sauces according to your taste. Enjoy your perfectly cooked ribeye steak with your favorite side dishes for a memorable meal.
|
|
This recipe for Ribeye Steak is from