Ribeye Steak Recipe
This Ribeye Steak is seasoned with fresh thyme, rosemary, garlic, kosher salt, and pepper. Cooked to perfection in a cast-iron skillet, it's basted with a rich blend of butter and oil for an exquisite taste!
Servings: 4
Ingredients
- 1 pound bone-in rib eye steak 1 to 1-½ inch thick
- Kosher salt to taste
- freshly ground black pepper to taste
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic smashed
- chopped fresh parsley for garnish
Instructions
- Take the steak out of the fridge, pat it dry with paper towels, and salt it liberally on both sides. Let sit on the counter (at room temperature) for 20 to 30 minutes. Room-temperature meat will produce juicier, more evenly cooked steaks.
- Season the steak with pepper, rosemary, and thyme; press down the herbs into the meat using your fingers.
- Set a 10-inch cast iron skillet over medium heat. You can also use a heavy-bottomed skillet.
- Heat up the skillet; then add the butter and olive oil. Melt the butter and swirl it around to cover the entire bottom of the skillet.
- Add the rib eye steak to the skillet and cook for 5 minutes or until browned on the bottom.
- Turn the steak over; add smashed garlic to the skillet and continue to cook for 5 more minutes for a rare steak, basting the steak with the butter drippings. Tilt the skillet so it’s easier to spoon the butter drippings over the steak.
- Check the internal temperature before removing it from the heat. For a rare steak, the internal temperature should read 120˚F; for medium-rare, it should be around 125˚F and 130˚F. Thicker steaks will take longer to cook through.
- Remove from heat and immediately transfer the ribeye steak to a cutting board; let rest for 8 to 10 minutes before cutting and serving.
- Top with parsley and serve.
Notes
- Hot Pan: Ensure the skillet is hot for a proper sear and juiciness.
- Use a Thermometer: An instant-read meat thermometer allows quick and repeated checks for perfect doneness. The USDA recommends cooking beef to at least 145˚F internal temperature; however, according to culinary professionals, ribeye steaks are optimally cooked at the specified temperature(s).
- Rest the Steak: Let the steak sit at room temperature before and after cooking for evenness and juiciness.
- Avoid Overcrowding: Ensure each steak has space for a good sear.
Nutrition
Serving: 4ounces | Calories: 321kcal | Carbohydrates: 1g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 60mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 2mg
