Ribeye Steak 


  • 2 Ribeye steaks (1 to 1.5 inches thick)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (non-compulsory)
  • Salt and freshly floor black pepper, to style
  • 2 tablespoons butter (non-compulsory)
  • Contemporary rosemary or thyme sprigs (non-compulsory)
  • Meat thermometer


  1. Put together the Steaks: Take the Ribeye steaks out of the fridge and allow them to sit at room temperature for about half-hour earlier than cooking. This enables for extra even cooking.
  2. Season the Steaks: Season either side of the steaks generously with salt and freshly floor black pepper. You possibly can add minced garlic at this level for further taste.
  3. Preheat the Grill or Pan: Should you’re grilling, preheat your grill to excessive warmth. Should you’re utilizing a skillet, warmth it over medium-high warmth. You need it to be highly regarded.
  4. Oil the Steaks: Brush either side of the steaks with olive oil. This helps stop sticking and promotes a pleasant sear.
  5. Cook dinner the Steaks: Place the steaks on the grill or within the scorching skillet. Cook dinner for about 4-5 minutes on all sides for medium-rare, or alter the cooking time to your required stage of doneness. You need to use a meat thermometer to examine the interior temperature. For medium-rare, it ought to be round 130°F (54°C).
  6. Add Butter and Herbs (Elective): Within the final minute or so of cooking, you may add a pat of butter and a few recent rosemary or thyme sprigs to the skillet. Tilt the skillet and spoon the melted butter over the steaks for further taste.
  7. Relaxation the Steaks: Take away the steaks from the grill or skillet and allow them to relaxation for a couple of minutes on a slicing board. This enables the juices to redistribute and retains the steaks juicy.
  8. Slice and Serve: After resting, slice the Ribeye steaks in opposition to the grain and serve instantly.

Take pleasure in your completely cooked Ribeye steaks! They pair splendidly with mashed potatoes, grilled greens, or a recent salad.

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