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Ribeye steak

Ribeye steak recipe

Rachid Yousfi
This ribeye steak recipe offers the perfect balance of a juicy, tender steak with a crispy sear, making it an unforgettable meal for any occasion. Whether you’re a beginner or a seasoned cook, this recipe guarantees restaurant-quality results right in your own kitchen.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 29 minutes
Course Main Course
Cuisine European
Servings 4 people
Calories 620 kcal

Equipment

  • Cast-iron skillet or grill
  • Tongs
  • Meat thermometer
  • Cutting Board
  • Aluminum foil

Ingredients
  

  • 2 ribeye steaks
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic
  • 2 tbsp unsalted butter
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme

Instructions
 

  • Prepare the Steak: Take the ribeye steaks out of the fridge and let them come to room temperature for about 10 minutes. This ensures even cooking.
  • Season the Steak: Pat the steaks dry with a paper towel, then rub each side with olive oil. Sprinkle generously with kosher salt and black pepper. If you like extra flavor, add minced garlic and fresh herbs (rosemary or thyme) on both sides of the steak.
  • Heat the Pan: Heat a cast-iron skillet over high heat until it’s very hot, or preheat your grill to high. The key is to have a hot surface for searing.
  • Sear the Steak: Place the steaks in the hot skillet (or on the grill) and sear for 3-4 minutes per side, or until a nice crust forms.
  • Add Butter and Herbs: For extra flavor, reduce the heat to medium-low. Add butter, garlic, and fresh herbs to the pan. Spoon the melted butter over the steaks while they cook for an additional 2-4 minutes, or until the steak reaches your desired doneness. For medium-rare, aim for an internal temperature of 130–135°F.
  • Rest the Steak: Remove the steak from the pan or grill and cover loosely with aluminum foil. Let it rest for 5–10 minutes before slicing. This allows the juices to redistribute.
  • Serve: Slice against the grain and serve with your favorite sides.

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Notes

  • Don’t Overcook: Ribeye steak is best when cooked to medium-rare or medium. Overcooking can make it dry, so keep a close eye on the temperature.
  • Let It Rest: Always let the steak rest after cooking to retain its juices. Don’t skip this step.
  • Season Generously: Since ribeye has a lot of flavor on its own, it only needs simple seasoning. Be sure to use enough salt to enhance the natural taste of the meat.
  • Use a Meat Thermometer: For precise doneness, a meat thermometer is essential. It removes all guesswork.
  • Cast-Iron Skillet Is Key: A cast-iron skillet helps achieve the perfect sear. If you’re grilling, make sure your grill is very hot to get a good char.

Nutrition

Nutrition Facts
Ribeye steak recipe
Serving Size
 
227 g
Amount per Serving
Calories
620
% Daily Value*
Fat
 
47
g
72
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
22
g
Cholesterol
 
115
mg
38
%
Sodium
 
400
mg
17
%
Potassium
 
470
mg
13
%
Protein
 
51
g
102
%
Vitamin A
 
2
IU
0
%
Calcium
 
20
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword ribeye steak
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