Remove the ribeye steaks from the refrigerator about 30-45 minutes before cooking to allow them to reach room temperature. This ensures even cooking.
Pat the steaks dry with paper towels to remove excess moisture. Season generously on both sides with salt and freshly ground black pepper.
2. Heat the Pan or Grill:
If using a skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of olive oil or melted butter. Let the oil heat up until it shimmers.
If grilling: Preheat the grill to medium-high heat and oil the grates to prevent sticking.
3. Sear the Steak:
Place the steaks in the hot pan or on the grill. For a perfect sear, do not move the steaks once they’re placed. Cook the ribeye for about 4-5 minutes on the first side (for medium-rare), until a golden brown crust forms.
Flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust the time depending on your preferred level of doneness:
Rare: 3-4 minutes per side
Medium-rare: 4-5 minutes per side
Medium: 5-6 minutes per side
Medium-well: 6-7 minutes per side
Well done: 7-8 minutes per side
4. Add Garlic and Herbs (Optional):
During the last minute of cooking, add smashed garlic cloves and fresh herbs (rosemary or thyme) to the pan or grill. Spoon the melted butter over the steak for extra flavor and richness.
5. Rest the Steak:
Remove the steaks from the pan or grill and transfer them to a cutting board. Let them rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a tender, juicy steak.
6. Serve:
Slice the ribeye against the grain (for maximum tenderness) and serve immediately. Optionally, top with a dollop of butter or a sprinkle of flaky sea salt for extra flavor.
Serving and Storage Tips
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