To cook perfect a perfect ribeye steak at home, we have three important tips.
- Let the steak sit for 30 minutes before cooking. This allows the meat to come to room temperature and therefore cook more evenly.
- Get the pan HOT. For a proper, caramelized sear, you need the oil and the skillet to be extremely hot. If you don’t hear an intense sizzle immediately after adding the steak, take it out and let the pan heat for longer!
- Baste the steak with butter during the last 5 minutes of cooking. Butter will burn if you add it sooner to this. This just the right amount of time for it to get brown and nutty.
Could you sear the steak then throw it in the oven? Or roast it first then sear it before serving? Yes, both of these methods work. But to be completely honest, we find adding a different cooking method unnecessary.
Have you made this recipe? Let us know how you liked it in the comments below.
How to make the best Ribeye Steak
- 2-inch thick bone-in ribeye steak (about 2 lbs.)
- Kosher salt
- Freshly ground black pepper 1 tbsp.
- extra-virgin olive oil2 tbsp.
- unsalted butter3
- garlic cloves, lightly smashed
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- Flaky sea salt
- On a plate, season the steak generously with salt and pepper. Let sit up to 30 minutes to let steak come to room temperature.
- In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.
- Flip the steak and cook, undisturbed, 6 minutes more.
- Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, until the steak is medium-rare (about 120°), about 5 minutes more.
- Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving.
Thanks heaps for reading, and don’t forget to share this recipe with family and friends.