Description
A perfectly cooked ribeye steak, juicy and full of flavor with a delicious crust.
Ingredients
Scale
- 1 ribeye steak (1.5-inch thick, about 16 oz)
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic, crushed
- 2 sprigs fresh rosemary
- 1 tbsp olive oil
Instructions
- Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
- Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
- Heat a cast-iron skillet over high heat and add olive oil.
- Once the skillet is smoking hot, place the steak in the pan and sear for 4 minutes per side for medium-rare.
- In the last 2 minutes of cooking, add butter, crushed garlic, and rosemary to the pan. Baste the steak with the melted butter.
- Remove the steak from the pan and let it rest for 5 minutes before slicing.
Notes
- Use a meat thermometer to check doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Letting the steak rest ensures juiciness.
- For best results, use a well-marbled ribeye.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak (16 oz)
- Calories: 800
- Sugar: 0g
- Sodium: 1200mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 70g
- Cholesterol: 200mg
Keywords: ribeye steak, pan-seared steak, classic steak recipe