Ribeye Steak

Tender ribeye steaks grilled to juicy perfection are the greatest way to eat steak at home (and are simple to prepare)!

This wonderful cut of beef is a personal favorite and, in my view, one of the most tasty available. There are no unique or exotic materials required; only steaks, spices, a brush of oil, and a dollop of butter will suffice.

Ingredients:

1 rib steak

Sea salt flakes

Freshly ground black pepper

50g butter

2 sprigs of thyme

1 clove of crushed garlic with its skin

How To Make Ribeye steak:

Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.

When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.

Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously.

Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree).

As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.

After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.

Removing steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel . During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.

Cut the steaks into strips, season and serve with your choice of side dishes and sauce.

Recipe Card

Ribeye Steak

Tender ribeye steaks grilled to juicy perfection are the greatest way to eat steak at home (and are simple to prepare)! This wonderful cut of beef is a personal favorite and, in my view, one of the most tasty available. There are no unique or exotic materials required; only steaks, spices, a brush of oil, and a dollop of butter will suffice.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 1 rib steak
• Sea salt flakes
• Freshly ground black pepper
• 50 g butter
• 2 sprigs of thyme
• 1 clove of crushed garlic with its skin

Instructions

 

• Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.
• When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.
• Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously.
• Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree).
• As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.
• After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.
• Removing steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel . During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.
• Cut the steaks into strips, season and serve with your choice of side dishes and sauce.

Keyword Ribeye Steak