Ribeye steak

Here’s a recipe for cooking a perfect Ribeye Steak, with options for pan-searing, grilling, and even oven-finishing. This method brings out the rich marbling and flavor ribeye is famous for.

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🥩 Ribeye Steak Recipe (Restaurant-Style)

🔪 What You Need:

Ingredients:

• 1–2 ribeye steaks (1.25″ to 1.5″ thick, bone-in or boneless)

• Kosher salt (or sea salt)

• Freshly ground black pepper

• 2 tbsp neutral oil (e.g., canola or avocado oil)

• 2 tbsp unsalted butter

• 3–4 garlic cloves, smashed

• 2–3 sprigs fresh thyme and/or rosemary (optional but recommended)

Tools:

• Cast iron skillet or heavy stainless steel pan

• Tongs

• Instant-read thermometer (for best results)

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Step-by-Step Instructions

🔁 1. Bring Steak to Room Temperature

• Take steak out of the fridge at least 30–60 minutes before cooking. This ensures even cooking.

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🧂 2. Season Generously

• Pat the steak dry with paper towels.

• Season liberally on both sides with kosher salt and black pepper (and optional garlic powder or paprika).

• Let it sit while your pan heats.

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🔥 3. Choose a Cooking Method

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🍳 A. Pan-Seared Ribeye (Classic Method)

1. Heat the Pan:

• Heat a cast iron skillet over medium-high until it’s smoking hot (about 3–5 minutes).

2. Sear:

• Add oil to the pan.

• Place the steak down carefully. Do not move it for at least 2 minutes.

• Sear for 2–3 minutes per side for medium-rare (adjust for your thickness/preference).

3. Add Aromatics:

• After flipping, add butter, smashed garlic, and herbs.

• Baste the steak with the melted butter using a spoon for the final 1–2 minutes.

4. Check Internal Temperature:

Tip: Remove the steak 5°F (2–3°C) before your target temp, as it will rise while resting.

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🔥 B. Grilled Ribeye

1. Preheat Grill:

• Heat to high (450–500°F / 230–260°C).

• Clean and oil the grates.

2. Sear:

• Grill steak over direct heat for 4–5 minutes per side.

• Optionally move to indirect heat if your steak is thick, and grill until it reaches your desired temperature.

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🔥 C. Reverse Sear (Oven + Pan) (Best for thick steaks)

1. Preheat oven to 250°F (120°C).

• Place seasoned steak on a wire rack over a baking sheet.

• Bake until internal temp reaches 10–15°F below your target (e.g., 115°F for medium-rare).

• Remove from oven.

2. Sear in a hot pan for 1–2 minutes per side with butter and aromatics for a crisp crust.

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🛑 4. Rest Your Steak

• Rest for 5–10 minutes on a plate loosely tented with foil.

• This lets the juices redistribute for a juicy bite.

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🧈 5. Optional Finishes

• Top with a pat of compound butter (e.g., garlic herb, blue cheese).

• Serve with steak sauce or chimichurri if desired.

• Slice against the grain if pre-slicing before serving.

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🍷 Suggested Sides:

• Garlic mashed potatoes

• Roasted asparagus

• Creamed spinach

• Loaded baked potato

• Red wine (Cabernet, Malbec)