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juicy ribeye steak
Sofia

juicy ribeye steak

Perfectly seared, richly marbled ribeye steak that’s juicy, tender, and bursting with flavor. Cooked with simple seasoning and finished with garlic herb butter for steakhouse-quality results at home.
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Prep Time 10 minutes
Cook Time 10 minutes
5 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 2 ribeye steaks 1–1¼ inches thick, about 10–12 oz each
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic smashed
  • 1 –2 sprigs fresh rosemary or thyme optional

Method
 

  1. Bring Steaks to Room Temp:
  2. Remove ribeye steaks from the fridge at least 30 minutes before cooking. Pat dry with paper towels. Season generously with salt and pepper on both sides.
  3. Preheat Pan:
  4. Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot.
  5. Sear the Steaks:
  6. Add olive oil to the pan. Carefully place steaks in the skillet and sear for 2–3 minutes per side until a golden crust forms.
  7. Baste with Butter:
  8. Reduce heat to medium. Add butter, smashed garlic, and herbs to the pan. Tilt the skillet and use a spoon to baste the steaks continuously with the melted garlic butter for 1–2 minutes.
  9. Check Doneness:
  10. Rare: 120–125°F
  11. Medium-Rare: 130–135°F
  12. Medium: 140–145°F
  13. Use a meat thermometer for accuracy.
  14. Rest the Steaks:
  15. Transfer steaks to a plate, loosely cover with foil, and let rest for 5–10 minutes before slicing.
  16. Serve:
  17. Slice against the grain and serve with pan juices or a pat of garlic herb butter.

Notes

  • Don’t skip the rest: Resting keeps the juices locked in for maximum tenderness.
  • Add-ons: Serve with mashed potatoes, sautéed mushrooms, or creamed spinach.
  • Grill option: This recipe works great on a high-heat grill—just baste with melted butter after grilling.
  • Storage: Leftovers keep in the fridge for 3–4 days. Reheat gently in a skillet for best results.