Classic Ribeye Steak (Pan-Seared or Grilled)

Ingredients

• 2 ribeye steaks (about 1 inch / 2.5 cm thick)
• 1 tablespoon olive oil (or melted butter)
• Salt (preferably coarse sea salt)
• Freshly ground black pepper
• 2 cloves garlic, smashed
• 2 tablespoons butter
• Fresh herbs (like rosemary or thyme)

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Instructions

1. Bring steaks to room temperature

Remove the steaks from the fridge 30–45 minutes before cooking. This helps them cook evenly and stay tender.

2. Season generously

Pat steaks dry with paper towels.

Brush lightly with olive oil, then season both sides with salt and black pepper.

(You can also add a pinch of garlic powder or smoked paprika if you like extra flavor.)

3. Cook the steak

For pan-searing (cast iron skillet):

1. Heat the skillet over high heat until it’s very hot.
2. Add a little olive oil, then place the ribeye in the pan.
3. Sear 3–4 minutes per side for medium-rare (adjust depending on thickness).
4. In the last minute, add butter, garlic, and herbs, and spoon the melted butter over the steak (basting).

For grilling:

1. Preheat the grill to high (450–500°F / 230–260°C).
2. Grill the steak for 4–5 minutes per side for medium-rare, or until desired doneness.
3. Let it rest before slicing.

4. Rest and serve

Transfer to a plate, cover loosely with foil, and let rest for 5–10 minutes before slicing.

This allows the juices to redistribute, keeping the steak moist and flavorful.

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Doneness Guide (Internal Temperature)

Doneness	Temperature	Approx. Cook Time
Rare	120–125°F (49–52°C)	2–3 min/side
Medium-Rare	130–135°F (54–57°C)	3–4 min/side
Medium	140–145°F (60–63°C)	4–5 min/side
Medium-Well	150–155°F (65–68°C)	5–6 min/side

Serving Ideas

Serve your ribeye with:

• Garlic mashed potatoes
• Grilled asparagus or sautéed mushrooms
• Herb butter or peppercorn sauce
• A glass of red wine (like Cabernet Sauvignon or Merlot)