How to Cook a Tender Ribeye Steak?

Step 4: Sear the Steak

Carefully place the ribeye in the hot pan. Let it sear without moving it for 3–4 minutes. Check for a deep brown crust before flipping. Then, flip the steak and sear the other side for another 3–4 minutes.

Step 5: Add Butter, Garlic, and Herbs

Reduce the heat to medium. Add butter, smashed garlic, and fresh herbs to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter. This adds richness and infuses the steak with flavor.

Step 6: Check for Doneness

Use a meat thermometer to check the internal temperature:

• 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 (66–68°C)

Tip: Remove the steak from the pan 5°F below your target temperature. The residual heat will finish cooking it while resting.

Step 7: Rest the Steak

Transfer the ribeye to a cutting board and loosely tent it with aluminum foil. Let it rest for 5–10 minutes. Resting allows the juices to redistribute, keeping the steak tender and juicy.

Step 8: Slice and Serve

Slice the steak against the grain for maximum tenderness. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. You can drizzle any pan juices over the slices for extra flavor.

Extra Tips for a Perfect Ribeye:

1. Don’t overcrowd the pan: Cook one or two steaks at a time for an even sear.
2. Patience is key: Resist the urge to move the steak around during searing.
3. Experiment with finishing techniques: Some prefer finishing the steak in the oven at 400°F for 5–7 minutes after searing to reach the perfect medium-rare.
4. Use a thermometer: It takes the guesswork out of cooking, especially with thicker cuts.

Cooking a tender ribeye steak is all about balancing high heat for a perfect sear and careful attention to internal temperature. With these steps, you can enjoy a juicy, flavorful steak that rivals any steakhouse.

If you want, I can also write a quick version for pan-searing vs oven-roasting, showing which method gives the juiciest steak in under 15 minutes. It’s a neat cheat sheet for weeknight dinners. Do you want me to do that?