Step 3: Heat Your Pan
Place a cast iron skillet on the stove over high heat until it’s almost smoking. Add 1–2 tablespoons of oil with a high smoke point (like canola or avocado oil). The pan should be hot enough that the steak sizzles immediately on contact.
Step 4: Sear the Steak
Lay the ribeye in the pan away from you to avoid splatter. Do not move it for 2–3 minutes to allow a deep golden crust to form. Flip and sear the other side for another 2–3 minutes.
Step 5: Add Flavor
Reduce the heat to medium. Add butter, smashed garlic, and fresh herbs to the pan. Tilt the skillet slightly and spoon the melted butter over the steak continuously (a process called basting). This infuses the meat with aromatic flavor while keeping it juicy.
Step 6: Cook to Desired Doneness
Use a meat thermometer for accuracy:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (65–68°C)
- Well-Done: 160°F+ (71°C+)
Since ribeye is best enjoyed juicy, medium-rare to medium is highly recommended.
Step 7: Rest Before Serving
Remove the steak from the skillet and let it rest for 5–10 minutes on a cutting board, lightly tented with foil. Resting allows juices to redistribute, ensuring every bite is moist.
Step 8: Slice and Enjoy
If serving sliced, cut against the grain to maximize tenderness. Plate with sides like mashed potatoes, roasted vegetables, or a crisp salad.
Pro Tips for Perfect Ribeye
- Bone-in vs. boneless: Bone-in ribeye adds extra flavor but takes slightly longer to cook.
- Pan vs. grill: Cast iron gives a deep crust, while grilling imparts smoky char. Both are excellent.
- Dry brine: For extra flavor, season with salt the night before and refrigerate uncovered. This enhances the crust and taste.
Final Thoughts
Cooking ribeye steak is about balance—searing for a golden crust, basting for flavor, and resting for juiciness. With its tender marbling and bold flavor, ribeye is a steak that doesn’t need fancy seasonings or complicated techniques. Mastering this simple method will make your kitchen feel like a high-end steakhouse.
Would you like me to also give you a grilled ribeye version (step-by-step for outdoor BBQ) so you have both skillet and grill methods?
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