Ribeye Steak Recipe

Name: Ribeye Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 steaks
Cuisine: American
Ingredients: 2 ribeye steaks, about 1 inch thick (10-12 oz each); 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; 2 sprigs fresh thyme; 2 cloves garlic, smashed

American · Main course · 15 min total

Ribeye Steak recipe videos

A perfectly seared ribeye steak with a rich, buttery crust and tender, juicy interior. This simple recipe highlights the natural flavor of the beef.

5
min prep

10
min cook

2
servings

650
kcal/serving

Ingredients

2 ribeye steaks, about 1 inch thick (10-12 oz each)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
2 cloves garlic, smashed

Instructions

Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
Season both sides generously with salt and pepper.
Heat a cast-iron skillet over high heat until smoking. Add oil and swirl to coat.
Carefully place steaks in skillet. Cook without moving for 4 minutes for medium-rare, or until a deep brown crust forms.
Flip steaks. Add butter, thyme, and garlic to pan. Tilt pan and spoon melted butter over steaks for 1 minute.
Cook for another 3 minutes for medium-rare, or to desired doneness. Use an instant-read thermometer: 130°F for medium-rare.
Transfer steaks to a cutting board. Tent loosely with foil and rest for 5 minutes before serving.

Tips

Let steaks rest at room temperature before cooking for even doneness.
Use high smoke point oil like avocado or canola if needed.
Slice against the grain for maximum tenderness.

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