Ingredients:
Ribeye steak (choose your desired thickness)
Kosher salt
Black pepper
Cooking oil (canola, avocado, or grapeseed oil work well)
Optional: Butter, garlic cloves, fresh herbs (thyme, rosemary)
Instructions:
Temper the Steak: Take your ribeye steak out of the refrigerator 30 minutes before cooking. This allows the meat to cook more evenly. Pat the steak dry with paper towels to remove any surface moisture.
Season generously: Season both sides of the steak with kosher salt and black pepper. Be generous, as a good steak relies on a good crust.
Heat your pan: Use a cast iron skillet or another heavy-bottomed pan that can retain heat well. Heat the pan over medium-high heat until it's very hot. A good way to test if it's hot enough is to flick a few drops of water onto the pan. If the water sizzles and evaporates quickly, the pan is ready.
Sear the steak: Add a thin layer of cooking oil to the hot pan. Carefully place the steak in the pan and let it sizzle. Don't move it for a few minutes to allow a good sear to develop on the first side. This will take about 3-4 minutes for a medium-rare steak.
Flip and Cook to Desired Doneness: Once a deep golden brown crust forms, use tongs to flip the steak. You can optionally add a pat of butter, smashed garlic cloves, and/or fresh herbs to the pan at this point for additional flavor. Baste the steak with the melted butter occasionally for extra richness.
For a rare steak, cook for an additional 2-3 minutes per side.
For a medium-rare steak (most recommended for ribeye), cook for an additional 2-4 minutes per side.
For a medium steak, cook for an additional 4-5 minutes per side.
Rest the Steak: Once cooked to your desired doneness, transfer the steak to a plate and tent it loosely with foil. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slice and Serve: Slice the steak against the grain and serve immediately. Enjoy your perfectly cooked ribeye!
Tips:
Use a meat thermometer to ensure the internal temperature reaches your desired level:
125°F for rare
135°F for medium-rare
145°F for medium
160°F for well-done (not recommended for ribeye as it can dry out the meat)
Don't overcrowd the pan. If cooking multiple steaks, cook them in batches to maintain proper heatHere's how to cook a delicious ribeye steak in a pan:
Ingredients:
Ribeye steak (choose your desired thickness)
Kosher salt
Black pepper
Cooking oil (canola, avocado, or grapeseed oil work well)
Optional: Butter, garlic cloves, fresh herbs (thyme, rosemary)
Instructions:
Temper the Steak: Take your ribeye steak out of the refrigerator 30 minutes before cooking. This allows the meat to cook more evenly. Pat the steak dry with paper towels to remove any surface moisture.
Season generously: Season both sides of the steak with kosher salt and black pepper. Be generous, as a good steak relies on a good crust.
Heat your pan: Use a cast iron skillet or another heavy-bottomed pan that can retain heat well. Heat the pan over medium-high heat until it's very hot. A good way to test if it's hot enough is to flick a few drops of water onto the pan. If the water sizzles and evaporates quickly, the pan is ready.
Sear the steak: Add a thin layer of cooking oil to the hot pan. Carefully place the steak in the pan and let it sizzle. Don't move it for a few minutes to allow a good sear to develop on the first side. This will take about 3-4 minutes for a medium-rare steak.
Flip and Cook to Desired Doneness: Once a deep golden brown crust forms, use tongs to flip the steak. You can optionally add a pat of butter, smashed garlic cloves, and/or fresh herbs to the pan at this point for additional flavor. Baste the steak with the melted butter occasionally for extra richness.
For a rare steak, cook for an additional 2-3 minutes per side.
For a medium-rare steak (most recommended for ribeye), cook for an additional 2-4 minutes per side.
For a medium steak, cook for an additional 4-5 minutes per side.
Rest the Steak: Once cooked to your desired doneness, transfer the steak to a plate and tent it loosely with foil. Let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slice and Serve: Slice the steak against the grain and serve immediately. Enjoy your perfectly cooked ribeye!
Tips:
Use a meat thermometer to ensure the internal temperature reaches your desired level:
125°F for rare
135°F for medium-rare
145°F for medium
160°F for well-done (not recommended for ribeye as it can dry out the meat)
Don't overcrowd the pan. If cooking multiple steaks, cook them in batches to maintain proper heat