Step 1: Bring the Steak to Room Temperature
Remove the ribeye from the refrigerator 30 minutes before cooking.
This helps it cook evenly.
Pat the steak dry with paper towels.
Step 2: Season the Steak
Season both sides generously with:
- salt
- black pepper
Press the seasoning gently into the meat.
Step 3: Heat the Pan
Place a cast iron skillet on high heat.
Add the olive oil and heat until it begins to shimmer.
Step 4: Sear the Steak
Place the steak in the hot skillet.
Cook without moving it for 3–4 minutes until a deep golden crust forms.
Flip the steak and cook the other side for 3–4 minutes.
Step 5: Add Butter and Garlic
Reduce the heat to medium.
Add:
- butter
- crushed garlic
- rosemary or thyme
Tilt the pan slightly and spoon the melted butter over the steak repeatedly for about 1–2 minutes.
This step adds incredible flavor.
Step 6: Rest the Steak
Transfer the steak to a plate and let it rest for 5–10 minutes before slicing.
Resting keeps the juices inside the meat.
🌡️ Steak Doneness Guide
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C) ⭐ Best for ribeye
- Medium: 140–145°F (60–63°C)
- Well Done: 160°F (71°C)
🍽️ Serving Ideas
Ribeye steak pairs wonderfully with:
- Garlic roasted mushrooms 🍄
- Mashed potatoes 🥔
- Fried potatoes and onions
- Fresh salad
💡 Steakhouse Secret:
For an extra crispy crust, sprinkle a tiny pinch of coarse salt after cooking just before serving.
If you’d like, I can also show you:
- The Gordon Ramsay method for cooking ribeye steak 🔥
- The butter-basted steakhouse technique used in restaurants.