Servings: 1–2
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Rest Time: 5 minutes
Total Time: ~15 minutes
Ingredients
- 1 ribeye steak (about 1–1.5 inches thick)
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 50g butter (about 3½ tablespoons)
- 2 cloves garlic, smashed (optional but highly recommended)
- 1–2 sprigs fresh rosemary or thyme(optional)
- 1 tbsp oil with high smoke point (avocado or vegetable oil)
Instructions
1. Bring steak to room temperature
- Take the ribeye out of the fridge 30 minutes before cooking.
This ensures even cooking and maximum tenderness.
2. Season generously
Right before cooking, season both sides with:
- Sea salt flakes
- Fresh black pepper
(Do not season too early or salt will draw out moisture.)
3. Preheat your pan
- Heat a heavy skillet (preferably cast iron) over high heat.
- Add 1 tablespoon of oil and wait until shimmering hot.
4. Sear the steak
- Place the ribeye in the pan — it should sizzle loudly.
- Sear 2–3 minutes without moving it until a deep brown crust forms.
- Flip and sear the other side for 2–3 minutes.
5. Add butter & aromatics
Reduce heat slightly and add:
- 50g butter
- Garlic (optional)
- Rosemary or thyme (optional)
Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes.
6. Check for doneness
Approximate internal temperatures:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 155°F (68°C)
A ribeye is BEST at medium-rare.
If needed, reduce heat and cook an additional 1–3 minutes.
7. Rest the steak
Remove from pan and rest for 5 minutes.
This keeps the juices inside and makes the meat incredibly tender.
8. Serve
Slice against the grain.
Spoon some of the butter from the pan on top.
Enjoy immediately!
Description
This ribeye is deeply caramelized on the outside, buttery and juicy on the inside, infused with garlic and herbs. The fat melts beautifully, giving rich flavor with every bite.
Tips for Success
- Use a thick steak (at least 1 inch).
- A very hot pan is key to a perfect crust.
- Don’t crowd the pan — cook one steak at a time if necessary.
- Resting is crucial; don’t skip it!
- For smoky flavor, add a splash of soy sauce or Worcestershire when basting.
Nutritional Information (approx.)
- Calories: 650–750
- Protein: 50g
- Fat: 50g
- Carbs: 0g
(Values vary depending on steak size.)
Conclusion
This is the classic steakhouse ribeye — crisp crust, juicy center, rich buttery finish. Simple ingredients, extraordinary results.
Recommendation
Serve with:
- Garlic mashed potatoes
- Sautéed mushrooms
- Grilled asparagus
- Herb butter or chimichurri
Embracing Healthful Indulgence
To keep this meal balanced:
- Pair with roasted vegetables or a fresh salad.
- Reduce the butter to 25g if desired — still delicious!
- Choose grass-fed ribeye for healthier fats.