Ribeye Steak
Equipment
- 1 Cast iron skillet or heavy-duty pan
- 1 pair of tongs
- 1 Meat thermometer
- 1 Cutting board
- 1 sharp knife
Ingredients
- 2 Ribeye steaks 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 2 cloves garlic crushed
- 2 sprigs fresh rosemary
- 2 tablespoons unsalted butter
Instructions
- Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes.
- Preheat your cast iron skillet over medium-high heat until it is very hot.
- Pat the steaks dry with paper towels and season both sides generously with salt and black pepper.
- Add olive oil to the skillet and swirl to coat the pan.
- Place the steaks in the skillet and sear for 3-4 minutes without moving them.
- Flip the steaks and add garlic, rosemary, and butter to the skillet.
- Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for another 3-4 minutes.
- Check the internal temperature with a meat thermometer; it should read 130°F for medium-rare.
- Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes.
- Slice the steaks against the grain and serve immediately.
Notes
For the best results, ensure that your skillet is thoroughly preheated to achieve a good sear, which locks in the juices and enhances the flavor. Resting the steak after cooking is crucial as it allows the juices to redistribute, resulting in a more tender and flavorful steak. Adjust cooking times if you prefer a different level of doneness.
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