How to Cook a Tender Ribeye Steak?

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Step 4: Cooking on the Stovetop (Pan-Searing Method)

Preheat Your Pan: Use a heavy skillet, preferably cast iron, over medium-high heat. Add a small amount of oil with a high smoke point, like grapeseed or canola oil.
Sear the Steak: Place the ribeye in the hot pan and cook for 3–5 minutes per side, depending on thickness. Avoid moving it too much; let the crust develop naturally.
Butter Basting: Add a couple of tablespoons of butter along with smashed garlic cloves and fresh herbs. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for rich flavor.
Check Doneness: Use a meat thermometer for precision:
- 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+)

Step 5: Resting the Steak

After cooking, transfer the ribeye to a plate and loosely cover it with foil. Let it rest for 5–10 minutes. Resting allows the juices to redistribute, ensuring every bite is moist and tender.

Step 6: Serving Your Ribeye

Slice the steak against the grain to enhance tenderness.
Serve with sides like roasted vegetables, mashed potatoes, or a fresh salad.
Optionally, drizzle with pan juices or a compound butter for an extra layer of flavor.

Extra Tips for Maximum Tenderness

Dry Aging: If possible, choose dry-aged ribeye for an extra tender, flavorful experience.
Marinating: A simple marinade with olive oil, garlic, and herbs can enhance tenderness and flavor.
Don’t Overcook: Overcooking is the fastest way to make ribeye tough. Aim for medium-rare to medium for optimal juiciness.
Resting is Essential: Never skip the resting step; it’s crucial for tenderness.

Cooking a ribeye steak is both an art and a science, but with the right techniques, anyone can achieve a tender, juicy result. By carefully selecting your cut, seasoning properly, cooking with precision, and allowing the meat to rest, you can enjoy a steak that rivals any fine dining experience.

If you want, I can also create a quick 10-minute cheat sheet version of this method for busy weeknights while keeping the steak tender and flavorful. Do you want me to do that?