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Absolutely! Here’s a detailed, step-by-step guide on how to cook a tender ribeye steak:

How to Cook a Tender Ribeye Steak: Step-by-Step Guide

Ribeye steak is one of the most flavorful cuts of beef, known for its marbling and tenderness. Cooking it perfectly might seem intimidating, but with the right techniques, you can achieve a restaurant-quality steak right at home. Here’s a detailed guide to help you cook a tender, juicy ribeye steak.

Ingredients:

1 ribeye steak (1–1.5 inches thick is ideal)
Salt (preferably coarse or kosher salt)
Freshly ground black pepper
2–3 tablespoons of high-smoke-point oil (like canola, grapeseed, or vegetable oil)
2–3 tablespoons of unsalted butter
2–3 cloves garlic, smashed
Fresh herbs (such as thyme, rosemary, or sage) – optional

Equipment:

Cast-iron skillet or heavy-bottomed pan
Tongs
Meat thermometer (optional, but recommended)
Aluminum foil

Step 1: Bring the Steak to Room Temperature

Before cooking, remove the ribeye from the refrigerator and let it sit at room temperature for 30–45 minutes. This ensures even cooking and prevents the steak from being cold in the center.

Step 2: Season Generously

Pat the steak dry with paper towels. Moisture on the surface can prevent a good sear. Then, season both sides generously with salt and freshly ground black pepper. You can also add a light dusting of garlic powder if you like extra flavor.

Tip: Salt draws out moisture initially, but as it sits, it reabsorbs and enhances flavor deep inside the meat.

Step 3: Preheat Your Pan

Heat a cast-iron skillet over high heat until it’s extremely hot. A hot pan is essential to create a beautiful, caramelized crust. Add 2–3 tablespoons of oil and swirl to coat the bottom.