Ribeye Steak Recipe
Ingredients
- 1 ribeye steak (about 1-inch thick or more)
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 50g butter (about 3½ tablespoons)
- 2 garlic cloves, smashed (optional, for flavor)
- 2–3 sprigs of fresh thyme or rosemary (optional)
Instructions
- Bring to Room Temperature
- Take the steak out of the refrigerator about 30–45 minutes before cooking.
- This helps it cook evenly.
- Season the Steak
- Pat the steak dry with paper towels.
- Generously season both sides with sea salt flakes and freshly ground black pepper.
- Press the seasoning into the meat gently.
- Preheat Your Pan
- Heat a cast iron skillet or heavy frying pan over high heat until very hot — almost smoking.
- You can lightly oil the steak (not the pan) if you prefer.
- Sear the Steak
- Place the ribeye in the hot pan and don’t move it for 2–3 minutes.
- Flip and sear the other side for 2–3 minutes for medium-rare.
- Adjust cooking time (add 1–2 minutes per side) for thicker cuts or desired doneness.
- Add Butter and Aromatics
- Reduce heat to medium.
- Add butter, garlic, and thyme/rosemary to the pan.
- Once melted, tilt the pan slightly and spoon the melted butter over the steak repeatedly (baste) for 1–2 minutes.
- Rest the Steak
- Remove from the pan and place on a warm plate.
- Let it rest for 5–10 minutes before slicing — this keeps it juicy.
Serving Suggestions
- Serve with mashed potatoes, grilled vegetables, or garlic butter mushrooms.
- Finish with a sprinkle of sea salt flakes before serving for extra flavor.
