Description
This ribeye steak recipe will have you cooking the perfect, juicy steak every time.
Ingredients
Scale
- 2 (1-inch thick) boneless ribeye steaks (bone in also works)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp canola oil (olive oil works too)
- 2 tbsp unsalted butter (divided (¼ stick))
- 2 cloves garlic (minced)
- chopped fresh rosemary (optional, for garnish, or any herb)
Instructions
- Bring the steak to room temperature for about 30 minutes before beginning.
- Heat a cast iron skillet on the stove over medium-high heat.
- Season the steak well with plenty of salt and a couple pinches of pepper.
- When the skillet is very hot, add in the oil. Then, place the steaks in the pan.
- Let them cook for 3-4 minutes to create the initial sear.
- Then, flip it and cook on the other side for 2-3 minutes or until desired doneness. For best results, use a meat thermometer to verify that the steak has cooked to the temperature of your desired level of doneness.
- Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic and rosemary, if desired.
- Transfer the steak to a plate or cutting board and let it rest for 10 minutes before serving.
Notes
- Using a meat thermometer is advised for perfect doneness.
- Allowing the steak to rest is crucial for juiciness.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0
- Sodium: 800
- Fat: 45
- Saturated Fat: 16
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 60
- Cholesterol: 120