Perfect Ribeye Steak: Juicy, Tender, and Full of Flavor

Remove the ribeye steak from the refrigerator about 30-45 minutes before cooking to bring it to room temperature. This helps the steak cook evenly.
Pat the steak dry with paper towels to remove excess moisture, which will help achieve a better sear.
Drizzle olive oil or melted butter over the steak, then season generously with salt and freshly ground black pepper on both sides. Optionally, rub the smashed garlic and fresh herbs onto the steak for additional flavor.
Cook the Steak (Pan-Seared Method):

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the pan is hot, add the steak. You should hear a sizzle when the steak touches the pan.
Cook the steak for 4-5 minutes on the first side without moving it, allowing a rich, golden-brown crust to form.
Flip the steak and reduce the heat slightly. Continue cooking for another 3-5 minutes, depending on your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
For extra flavor, add butter, smashed garlic, and fresh herbs to the pan during the last 2 minutes of cooking. Spoon the melted butter over the steak as it finishes cooking.
Rest and Serve:

Remove the steak from the pan and place it on a cutting board. Let it rest for 5-10 minutes to allow the juices to redistribute.
Slice against the grain, serve immediately, and enjoy your perfectly cooked ribeye steak!
Serving and Storage Tips: