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Ribeye Steak

Indulge in a perfectly cooked Ribeye Steak, rich in flavor and tender juiciness, that transforms your kitchen into a haven of aromatic delight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 ea 2-inch thick bone-in ribeye steak (about 2 lbs.) Rich in marbling for juicy and tender bite.
  • 1 Tbsp. extra-virgin olive oil Infuses fruitiness that complements the beef.
  • 2 Tbsp. unsalted butter For a velvety finish.
  • 3 cloves garlic, lightly smashed Elevates the dish's flavor.
  • 2-3 sprigs fresh thyme Adds fragrant earthiness.
  • 2-3 sprigs fresh rosemary Provides aromatic complexity.
Seasoning
  • to taste Kosher salt Enhances natural flavors and creates a beautiful crust.
  • to taste Freshly ground black pepper Adds warmth and depth.
  • to taste Flaky sea salt For sprinkling before serving.

Method
 

Preparation
  1. Lay your ribeye steak on a plate and coat it generously with kosher salt and freshly ground black pepper.
Cooking
  1. In a large cast-iron skillet, pour in the extra-virgin olive oil and heat it over medium-high heat until it shimmers.
  2. Gently place the seasoned steak in the hot skillet. Allow it to cook undisturbed for about 6-7 minutes until a dark crust forms.
  3. Carefully flip the steak using tongs and let it cook undisturbed for another 6 minutes.
  4. Reduce the heat to medium-low and add the unsalted butter, smashed garlic, thyme, and rosemary. Baste the top of the steak with melted butter for about 5 minutes.
  5. Once cooked to medium-rare (about 120 degrees Fahrenheit), transfer the steak to a cutting board and let it rest for 10 minutes.
  6. Sprinkle with flaky sea salt before serving.

Notes

Consider pairing the steak with robust red wines and sides like creamy mashed potatoes, grilled asparagus, or arugula salad. Ensure your skillet is hot for a good sear, and let the steak rest well after cooking to retain juices.