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Homemade The Ultimate Ribeye Steak photo

The Ultimate Ribeye Steak

This ribeye steak is a game-changer! Juicy, flavorful, and enhanced with garlic and herbs, it's a must-try for steak lovers.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Steak:
  • 1 pound ribeye steak Choose a steak with good marbling for the best flavor.
  • Salt and pepper Essential for seasoning and enhancing the steak's natural flavors.
  • 2 tablespoons olive oil For searing the steak to a perfect crust.
  • 1 cup unsalted butter Adds richness and depth to the dish.
  • 8 whole garlic cloves peeled
  • Fresh rosemary and thyme sprigs For a fragrant herb infusion during cooking.

Equipment

  • Cast iron skillet
  • Meat thermometer
  • Tongs
  • Aluminum foil

Method
 

Instructions:
  1. Start by taking your ribeye steak out of the refrigerator. Allow it to come to room temperature for about 30 minutes. This step helps the steak cook evenly.
  2. Pat the steak dry with paper towels and season both sides generously with salt and pepper. The seasoning will enhance the steak's natural flavors and create a delicious crust.
  3. Heat your cast iron skillet over medium-high heat. Once the skillet is hot, add 2 tablespoons of olive oil. Allow it to heat until shimmering but not smoking.
  4. Carefully place the ribeye steak in the skillet. Sear for about 4-5 minutes without moving it. This will create a beautiful crust.
  5. Flip the steak using tongs and add the unsalted butter, garlic cloves, and herb sprigs to the skillet. As the butter melts, use a spoon to baste the steak with the flavorful melted butter and aromatics.
  6. Using your meat thermometer, check the internal temperature of the steak. For medium-rare, aim for around 130°F (54°C). Cook for an additional 3-5 minutes, basting continuously.
  7. Once the steak reaches your desired doneness, remove it from the skillet and place it on a cutting board. Tightly cover it with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the meat.
  8. After resting, slice the steak against the grain to ensure tenderness. Serve immediately, drizzling any leftover garlic butter from the skillet over the slices for added flavor.

Notes

  • For the best flavor, season the steak ahead of time and let it rest in the refrigerator.
  • Using a meat thermometer ensures the steak is cooked perfectly.
  • Always let the steak rest after cooking to maintain its juiciness.