Are you craving a restaurant-quality steak dinner at home? Look no further! This foolproof ribeye steak recipe will help you achieve mouthwatering results every time. With simple ingredients and easy-to-follow steps, you’ll be enjoying a perfectly cooked, juicy steak in no time.
Why Ribeye Steak?
Ribeye is a premium cut of beef known for its rich flavor and tender texture. Here’s why it’s a favorite among steak lovers:
- Natural marbling for incredible flavor
- Versatile and suitable for various cooking methods
- Quick-cooking, making it perfect for weeknight dinners or special occasions
Ingredients
- 2 ribeye steaks (1 inch thick)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and black pepper to taste
Instructions
- Prepare the steaks: Remove steaks from the refrigerator 20-30 minutes before cooking to bring them to room temperature. This ensures even cooking.
- Season: Generously season both sides of the steaks with salt and black pepper.
- Prepare the pan: Heat a large cast-iron skillet over medium-high heat. Add butter and olive oil.
- Add aromatics: Once the butter has melted, add garlic cloves and fresh herbs to infuse the oil.
- Cook the steaks:
- Place steaks in the hot pan.
- Cook for 4-5 minutes on each side for medium-rare.
- Use tongs to flip the steaks and baste them with the herb-infused butter.
- Check temperature: Use a meat thermometer to check for doneness. For medium-rare, aim for 130°F (54°C).
- Rest: Remove steaks from the pan and let them rest on a cutting board for 5-10 minutes, tented with foil.
- Slice and serve: Cut the steaks against the grain and serve immediately.
Cooking Times and Temperatures
For perfect doneness, use these internal temperature guidelines:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Well-done: 160°F (71°C)
Remember: The temperature will rise about 5°F while resting, so remove steaks from heat slightly before reaching your desired doneness.
Pro Tips for the Perfect Ribeye
- Use a cast-iron skillet for the best sear and even heating.
- Don’t skip the resting period. It allows juices to redistribute, ensuring a juicy steak.
- Experiment with dry rubs like garlic powder or your favorite steak seasoning for variety.
- Choose high-quality meat for the best flavor and texture.
Serving Suggestions
Pair your perfectly cooked ribeye with these delicious sides:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
- Crispy potato wedges
- Sautéed mushrooms
Storage and Reheating
- Store: Keep leftover steak in an airtight container in the refrigerator for up to 3 days.
- Freeze: Wrap cooled steak tightly in plastic wrap and freeze for up to 3 months.
- Reheat: For best results, reheat in a 275°F (135°C) oven until the internal temperature reaches 130°F (54°C).
Frequently Asked Questions
Q: Why is ribeye considered a good cut of steak?
A: Ribeye is prized for its natural marbling, which provides exceptional flavor and tenderness.
Q: Can I grill my ribeye steak instead?
A: Absolutely! Ribeye is excellent for grilling. Preheat your grill to high heat and follow similar cooking times.
Q: How can I tell if my steak is done without a thermometer?
A: Use the finger test: Press the steak with your finger. Rare feels soft, medium-rare is slightly firmer, and well-done feels very firm.
By following this simple recipe, you’ll create a restaurant-quality ribeye steak in the comfort of your own home. Whether it’s for a special occasion or a treat-yourself dinner, this foolproof method ensures a delicious, juicy steak every time. Enjoy your perfect ribeye!