How to Cook a Ribeye Steak
Skip the expensive steakhouse! Make restaurant-quality ribeye steak at home with a gorgeous crust and the dreamiest garlic herb butter!
Ingredients
- 1 (24-ounce) bone-in ribeye steak, about 2-inches thick, at room temperature
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil or avocado oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil or avocado oil.
- Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
- Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to the opposite side of the skillet, tilting the skillet towards the butter and cooking until the butter is foaming, about 30 seconds to 1 minute.
- Working carefully, spoon the butter over the steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
- Serve immediately.
Notes
- Prep the steak. Let your steak sit out at room temperature for about 20 minutes prior to cooking. This will yield a better crust and an even cook from edge to center. Then pat the steak completely dry with paper towels to remove any surface moisture (moisture equals steam).
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here for the infused butter, delivering the best kind of flavor for your steak.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the steak should reach 130-135°F for medium rare, pulling the steak off the heat 5°F below your desired doneness (about 120-125°F for medium rare) as the meat will continue to cook as it rests.
- Let your meat rest. Let the steak rest for at least 15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Repurpose leftovers. Transform leftover ribeye into sandwiches, tacos, and stir-fries, gently reheating the meat to prevent it from drying out.