Craving a juicy, tender ribeye steak but don’t want to visit a pricey steakhouse? Good news—you can achieve restaurant-quality results right in your own kitchen! In this blog post, we’ll guide you through selecting the perfect ribeye, preparing it with a flavorful compound butter, and cooking it to perfection on your stovetop. Let’s dive in!
Table of Contents
Table of contents
Introduction
Ribeye steak is known for its rich marbling and exceptional tenderness, making it a favorite among steak lovers. While it might seem intimidating to cook such a premium cut at home, it’s actually quite straightforward with the right technique. By following this guide, you’ll learn how to select the right cut, season it properly, and cook it to your desired level of doneness—all without the need for an oven.
Ingredients for the perfect ribeye
Serves 4
For the Steak:
- 2 ribeye steaks (about 12 oz each, ~1.5 inches thick)
- 1/2 tablespoon sea salt
- 3/4 teaspoon black pepper
- 2 tablespoons avocado oil (or other high-heat oil)
For the Compound Butter:
- 1/4 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
How to Make the Perfect Ribeye Steak
1. Prepare the Compound Butter
- In a small bowl, combine the softened butter, minced garlic, parsley, rosemary, and thyme.
- Mix until all ingredients are well incorporated.
- Transfer the mixture onto a piece of plastic wrap, roll it into a log shape, and refrigerate for at least 30 minutes to firm up.
2. Season the Steaks
- Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to allow them to reach room temperature.
- Pat them dry with paper towels to remove excess moisture.
- Generously season both sides with sea salt and black pepper.
3. Sear the Steaks
- Heat a cast-iron skillet over medium-high heat until it’s very hot but not smoking.
- Add the avocado oil to the skillet.
- Place one steak into the skillet (avoid overcrowding; cook one at a time if necessary).
- Sear the steak for about 5-6 minutes total for medium-rare, flipping every 30 seconds to ensure even cooking and a nice crust.
4. Baste with Compound Butter
- During the last minute of cooking, add a tablespoon of the prepared compound butter to the skillet.
- Tilt the skillet slightly and use a spoon to baste the melted butter over the steak.
5. Rest and Serve
- Remove the steak from the skillet and place it on a cutting board.
- Tent it loosely with aluminum foil and let it rest for 5-10 minutes to allow the juices to redistribute.
- Repeat the cooking process with the second steak.
- Slice against the grain and serve with an additional pat of compound butter on top.
Tips for Juicy, Tender Steak
- Choose the Right Cut: Opt for ribeye steaks that are at least 1 to 1.5 inches thick with good marbling.
- Room Temperature Steaks: Letting the steaks sit at room temperature before cooking ensures even cooking throughout.
- Pat Dry: Removing moisture helps achieve a better sear and crust.
- Don’t Overcook: Use a meat thermometer to check internal temperatures:
- Rare: 120°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
- Well-Done: 160°F
- Resting is Key: Always rest your steak before slicing to keep it juicy.
- Slice Against the Grain: This makes the steak more tender and easier to chew.
Frequently Asked Questions
Q: Can I use a different type of oil?
A: Yes, any high-heat oil like canola, grapeseed, or light olive oil will work.
Q: Do I have to use a cast-iron skillet?
A: While a cast-iron skillet is ideal for its heat retention, a heavy-bottomed stainless steel pan will also work.
Q: Can I cook the steak to a different doneness?
A: Absolutely! Adjust the cooking time according to the internal temperature guidelines mentioned in the tips section.
Q: How do I store leftover steak?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to maintain tenderness.
Q: Can I freeze the compound butter?
A: Yes, the compound butter can be frozen for up to 3 months. Slice off what you need and keep the rest frozen.
Conclusion
Cooking a perfect ribeye steak at home is easier than you might think. With high-quality ingredients and the right technique, you can enjoy a steakhouse-worthy meal without leaving your kitchen. Whether it’s a special occasion or just a weeknight treat, this ribeye steak recipe is sure to impress. Happy cooking!