Perfectly Cooked Ribeye Steak – A Restaurant-Quality Dish at Home
A perfectly cooked ribeye steak is one of the most satisfying meals you can make at home. With a rich, juicy interior and a beautifully seared crust, this steak is all about simple ingredients and flawless technique. Whether you’re a steak connoisseur or just love a great cut of beef, this guide will show you how to achieve steakhouse-quality results in your own kitchen
Why You’ll Love This Recipe
Rich & Juicy Flavor: Ribeye is one of the most flavorful cuts, thanks to its marbling.
Crispy, Caramelized Crust: The searing process locks in juices and creates incredible texture.
Easy & Fast: A gourmet meal ready in under 15 minutes.
Ingredients and Their Role
1 ribeye steak – The star of the dish, known for its marbling and tenderness.
Sea salt flakes – Enhances the natural flavor of the steak.
Freshly ground black pepper – Adds a subtle heat and depth of flavor.
50g butter – Creates a rich, velvety finish when basted over the steak.
2 sprigs of thyme – Infuses a fragrant, earthy aroma.
1 clove of garlic (crushed, skin on) – Adds a subtle, roasted garlic essence.
Step-by-Step Instructions
1. Bring the Steak to Room Temperature
Take the ribeye steak out of the refrigerator at least 30 minutes before cooking. Allowing it to reach room temperature ensures even cooking and prevents a cold center.
2. Season Generously
Sprinkle the steak generously with sea salt flakes and freshly ground black pepper on both sides. Let it sit for a few minutes to absorb the seasoning.
3. Heat the Pan
Place a heavy cast iron skillet or stainless steel pan over high heat. Allow it to get smoking hot—this is crucial for creating a perfect sear.
4. Sear the Steak
Lay the steak in the hot pan and press it down slightly for full contact. Sear for 2-3 minutes on each side, or until a deep, golden-brown crust forms.
5. Baste with Butter, Garlic & Thyme
Reduce the heat to medium-low, add the butter, thyme, and garlic to the pan. Tilt the pan and use a spoon to continuously baste the steak with the melted butter for 1-2 minutes.
6. Check for Doneness
Use a meat thermometer for precision:
Rare: 120-125°F (49-52°C)
Medium-Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium-Well: 150-155°F (65-68°C)
7. Rest & Serve
Continued on the next page
ADVERTISEMENT
