Ribeye Steak – Don’t Lose This Recipe 🥩🔥
Ingredients (2 servings)
- 2 ribeye steaks (about 1–1.5 inches thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- Optional:
- 1 tablespoon butter
- Fresh herbs (rosemary or thyme)
Instructions
1. Prepare the steaks
- Take steaks out of the fridge 20–30 minutes before cooking to reach room temperature.
- Pat dry with paper towels.
- Rub both sides with olive oil.
- Season generously with salt, pepper, garlic powder, and onion powder.
2. Cook the ribeye
Option A: Pan-Seared (Recommended)
- Heat a heavy skillet (cast iron preferred) over medium-high heat.
- Once hot, add the steaks.
- Sear 4–5 minutes per side for medium-rare (adjust to your preferred doneness).
- Optional: In the last minute of cooking, add butter and herbs, and baste the steak with the melted butter.
Option B: Grill
- Preheat grill to high heat.
- Grill steaks 4–5 minutes per side for medium-rare.
- Let rest 5 minutes before slicing.
3. Rest the steak
- Remove steaks from heat.
- Tent loosely with foil and rest 5–10 minutes to allow juices to redistribute.
4. Serve
- Slice against the grain for maximum tenderness.
- Serve with mashed potatoes, roasted vegetables, or a simple salad.
Pro Tips
- Don’t overcrowd the pan—this ensures a perfect sear.
- Use a meat thermometer if unsure:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Resting is key—skipping it loses all the juicy goodness.