Ingredients
1 ribeye steak (1–1½ inches thick)
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 cloves garlic, lightly crushed
2 sprigs fresh rosemary or thyme (optional)
Preparation
Remove the ribeye steak from the refrigerator 30 to 45 minutes before cooking so it can come to room temperature.
Pat the steak completely dry with paper towels. This step is important for a good crust.
Rub both sides of the steak with olive oil.
Season generously on all sides with kosher salt and black pepper. Press the seasoning into the meat.
Cooking Method (Pan-Seared, Steakhouse Style)
Place a heavy skillet (cast iron is best) over high heat.
Heat the pan until it is very hot and just starting to smoke.
Carefully place the ribeye steak in the pan. Do not move it.
Sear for 3 to 4 minutes on the first side until a deep golden-brown crust forms.
Flip the steak and sear the second side for another 3 minutes.
Reduce heat to medium.
Add butter, garlic, and rosemary or thyme to the pan.
Tilt the pan slightly and spoon the melted butter over the steak continuously for 1 to 2 minutes.
Doneness Guide
Rare: 120–125°F (about 6–7 minutes total)
Medium rare: 130–135°F (about 7–8 minutes total)
Medium: 140–145°F (about 9–10 minutes total)
Resting
Transfer the steak to a plate or cutting board.
Let it rest for 5 to 10 minutes. This allows the juices to redistribute and keeps the steak juicy.
Serving
Slice against the grain or serve whole.
Finish with a pinch of flaky salt if desired.
Serve with roasted potatoes, sautéed vegetables, or a fresh salad.
Tips for the Best Ribeye
Use a thick-cut ribeye for maximum juiciness.
Do not overcrowd the pan. Cook one steak at a time if needed.
Always rest the steak before slicing.
Conclusion
This ribeye steak is rich, juicy, and packed with flavor, just like a restaurant-quality steak made at home. Simple ingredients, high heat, and proper resting are the secrets to a perfect ribeye every time.