Ingredients
Equipment
Method
Instructions:
- Begin by taking your ribeye steaks out of the refrigerator about 30-60 minutes before cooking. This allows them to come to room temperature, which ensures even cooking. Pat the steaks dry with paper towels to remove excess moisture, which helps to achieve a better sear.
- Generously season both sides of the ribeye steaks with salt and pepper. Don’t be shy—this seasoning is essential for enhancing the natural flavors of the meat.
- Place your cast iron skillet over medium-high heat and allow it to preheat for about 5 minutes. You want the skillet to be hot enough to sear the steaks beautifully.
- Add the olive oil to the hot skillet, swirling it around to coat the bottom. Carefully place the ribeye steaks in the skillet, making sure they don’t overcrowd the pan. You should hear a satisfying sizzle! Sear the steaks for about 4-5 minutes without moving them.
- Once the first side is beautifully browned, flip the steaks using the tongs. Immediately add the unsalted butter, smashed garlic, thyme, and rosemary to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and herbs. This adds incredible flavor and moisture.
- Continue cooking for another 4-5 minutes, basting frequently. To ensure the steaks are cooked to your desired level, use a meat thermometer. For medium-rare, aim for an internal temperature of about 130°F (54°C).
- Once cooked to your liking, transfer the ribeye steaks to a cutting board and cover them loosely with aluminum foil. Let them rest for about 5-10 minutes. This allows the juices to redistribute within the meat, ensuring a juicy bite every time.
- After resting, slice the ribeye against the grain to maximize tenderness. Serve with your favorite sides and enjoy your perfect ribeye steak!
Notes
- Always bring steaks to room temperature before cooking for even cooking.
- Don’t skip the resting step to keep the juices locked in.
- Use a meat thermometer for perfect doneness.