Ribeye Steak

Indulge in a perfectly cooked ribeye steak that melts in your mouth. Quick and easy to prepare, this dish is a crowd-pleaser perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Total Time 40

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces ribeye steaks (1 inch thick) Chosen for tenderness and flavor.
to taste Salt Enhances the natural richness of the meat.
to taste Freshly ground black pepper Adds a punchy warmth.
2 tablespoons olive oil or unsalted butter Helps achieve a gorgeous sear.
3-4 cloves garlic (smashed) Infuses the oil with robust aroma.
a few sprigs Fresh thyme or rosemary Elevates the dish’s essence.
optional a splash of red wine or beef broth For deglazing the pan.

Method

Preparation

Remove the ribeye steaks from the refrigerator and let them come to room temperature for 30-60 minutes.
Generously sprinkle both sides of the steaks with salt and freshly ground black pepper.

Cooking

Heat olive oil or butter in a heavy skillet over medium-high heat until it shimmers.
Place steaks in the hot skillet and cook for 4-5 minutes per side for medium-rare.
Flip the steaks, add garlic and herbs, and cook for another 3-4 minutes, basting occasionally until they reach an internal temperature of 135°F.
Remove steaks and let them rest for 5-10 minutes.
For optional deglazing, add red wine or beef broth to the pan, scraping up the browned bits.
Slice the ribeye steaks against the grain and serve with the pan sauce.

Notes

Pair with creamy mashed potatoes or roasted vegetables. A glass of Cabernet Sauvignon complements the richness of the meat beautifully. Avoid overbaking and always rest the steak after cooking.