A ribeye steak is one of the most flavorful and tender cuts of beef, known for its marbling and rich taste. Cooking it to perfection requires just the right balance of seasoning, heat, and technique. Whether you’re aiming for a medium-rare masterpiece or a well-done steak, this simple yet effective method will ensure a juicy and delicious result every time. Follow this guide to prepare a restaurant-quality ribeye steak at home.
Ingredients:
1 ribeye steak
Sea salt flakes
Freshly ground black pepper
50g unsalted butter
2 sprigs fresh thyme
1 garlic clove, crushed with skin on
Instructions:
Bring to Room Temperature: Take the steak out of the refrigerator at least 30 minutes before cooking. This ensures even cooking throughout.
Season Generously: Right before cooking, coat both sides of the steak with sea salt flakes and freshly ground black pepper.
Preheat the Pan: Heat a heavy-bottomed frying pan over medium-high heat until it’s hot. Avoid overcrowding the pan if cooking multiple steaks.
Sear the Steak: Place the steak in the hot pan and cook for about 2-3 minutes per side. Adjust the time based on your desired doneness. For medium-rare, a 3cm-thick steak should cook for approximately 5 minutes total.
Add Aromatics: Once the steak is seared, add butter, thyme, and crushed garlic. Tilt the pan slightly and spoon the melted butter over the steak for about a minute to enhance flavor.
Rest the Steak: Remove the steak from the pan and let it rest on a warm plate for 5 minutes. Resting allows the juices to redistribute, making the steak tender and juicy.
Serve: Slice against the grain, season if needed, and serve with your favorite side dishes.
Cooking Temperatures for Perfect Doneness:
Rare: 50°C (122°F)
Medium Rare: 57°C (135°F)
Medium: 63°C (145°F)
Well Done: 70°C (158°F)
By following these steps, you can enjoy a perfectly cooked ribeye steak that’s full of flavor, tenderness, and richness. Serve it with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal. Enjoy!