Seared to perfection with a few simple ingredients this gorgeous cut of beef becomes a flavourful melt in your mouth. All you need is a seasoned cast-iron skillet, a few staples from your kitchen, and a high-quality ribeye steak.
How to Cook A Ribeye Steak
The steak is the most important part of this meal. Purchase a ribeye that is at least 1 1/2 to 2 inches thick. Additionally, make sure the steak has a generous amount of marbling. Marbling is the tiny white streaks of fat located in the meaty part of the steak. When heated these fat particles melt creating the juiciness and tenderness that ribeye is known for. Wagyu ribeye steak is also a popular cut of beef loaded with marbling making it a delicacy of the steak world.
Pat the surface of the ribeye dry using a paper towel. Lay the steak onto a sheet pan and season liberally with salt and pepper. Massage the seasoning into the steak so it sticks to the surface of the steak.
Refrigerate your steak for two 2 hours, or overnight and remove the steaks from the fridge 30 minutes before cooking the ribeye. This will allow the steak to room to come to room temperature and allow for even cooking. Cooking a steak that is not at room temperature will result in a steak that is charred on the outside and under cooked on the inside.
Heat the skillet over medium-high heat for 4- 5 minutes. Make sure the pan is extremely hot so the surface of the meat can sear evenly. Add butter and olive oil to a cast-iron skillet. When the butter is melted swirl the butter around the pan to make sure it is coated with the butter.
Add the ribeye to the scorching hot skillet. Sear the steak for 5 minutes until it develops a rich dark brown crust on the bottom of the ribeye. Turn the ribeye over and allow the other side to sear. reduce the heat and move the steak to one side of the skillet. Add the rosemary sprigs and smashed garlic bulbs to the butter. To create the perfect medium-rare steak continuously baste the ribeye with the infused butter and olive oil. Transfer the steak to a cutting board and let the meat rest for 5 minutes. Slice the steak against the grain and transfer it to a serving platter.
How to Thaw Ribeye steak
Almost all meats have thawing procedures to thoroughly thaw meat safely. It is of the utmost importance that you keep your steak within above or below the temperature danger zone to prevent bacteria from rapidly multiplying. The Temperature danger zone ranges between 40 ℉ and 140 ℉. Bacteria on the surface or your steak can double in size in under 20 minutes so keep the meat out of the danger zone to ensure you do not from contract food poisoning.
The best method to defrost steaks is by thawing them in the refrigerator. The theory behind thawing steaks in the refrigerator is the steaks will thaw slowly at a safe temperature which will prevent the growth of bacteria.
Remove the ribeye from the freezer. Leave the steak in its original packaging and rest the steak on a plate. The plate will catch any juices that could spill and keep your other food from being contaminated. Place the steak on the bottom shelf of the fridge and allow it to thaw for 24 hours.
Pan-Seared Ribeye Steak
Pan-seared ribeye steak is basted with unsalted butter and flavoured with thyme, rosemary, and garlicky goodness is the perfect steak. Skip the steakhouse and make this juicy and tender steak today.
Prep Time: 35 minutes | Cook time: 20 minutes | Total Time: 55 minutes | Serving: 2
- 1 (24 ounce) bone-in rib-eye steak (about 1 1/2-inch-2 inches thick)
- 2 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Pat the steak dry with paper towels to remove the excess moisture on the surface of the steak. Season both sides of the steak with generously salt and pepper. Massage the salt into the meat and refrigerate for 2 hours or overnight. Take the steak out of the fridge 30 minutes before you plan to prepare it.
- Heat a medium-sized seasoned cast-iron skillet on medium-high heat until it is scorching hot. Place the olive oil and butter into the skillet. When the butter melts, swirl the fat around the pan to ensure the entire surface of the skillet is coated with butter.
- Place the steak in the middle of the skillet. Sear ribeye for 5 minutes until a gorgeous dark brown crust forms on the surface of the meat. Flip the meat and allow the other side to sear for 5 minutes.
- Reduce the heat and shift the steak to one side of the pan. Add the smashed garlic bulbs, rosemary, and thyme sprig to the butter and oil. Tilt the skillet away from you at an angle so the part of the skillet with the butter and herbs is away from you.
- Continuously baste the steak with the butter for about 5 minutes until the ribeye is at an internal temperature of 130-135 ℉. Place the steak on a cutting board and let it rest for 5 minutes. Slice the steak against the grain for maximum tenderness and place your steak on a serving platter. Serve and enjoy!
Calories: 322kcal | Carbohydrates: 2.4g | Protein: 11.6g | Fat: 30.1g | Saturated Fat: 12.8g | Cholesterol: 73mg | Sodium: 3018mg | Potassium: 40mg | Sugar: 0.1g | Vitamin D: 8mcg | Calcium: 31mg | Iron: 1mg
Cooking the perfect steak at home is easy. Basting the steak with garlic, rosemary, thyme, and butter is one way to get the signature steakhouse flavour. Cook the steak to medium-rare to get a steak that is juicy, tender, and bursting with flavour