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

Ribeye steak pairs beautifully with a variety of sides such as roasted vegetables, mashed potatoes, or a crisp salad.
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a hot skillet, drizzling with a bit of butter or oil to keep it moist.
Variants:

Grilled Ribeye Steak: Preheat the grill to high heat and cook the steak for 4-6 minutes per side, depending on your preferred doneness.
Garlic Butter Ribeye Steak: After cooking the steak, top it with a homemade garlic butter (melt butter, minced garlic, and fresh herbs) for a rich finish.
Spicy Ribeye Steak: Season the steak with chili powder, cayenne pepper, or smoked paprika for a bit of heat and smokiness.
FAQ:

How do I know when my ribeye is cooked to the right temperature?
The best way to check for doneness is by using a meat thermometer. For rare, aim for 120-125°F (49-52°C), for medium-rare 130-135°F (54-57°C), for medium 140-145°F (60-63°C), and for well-done 160°F (71°C) and above.

Can I use a different pan instead of cast iron?
Yes, you can use any heavy-bottomed skillet, but cast-iron pans give the best sear and heat retention, making them ideal for steak.

Should I cut the steak before resting?
No, it’s best to let the steak rest before slicing. Cutting immediately after cooking can cause the juices to escape, leaving the steak dry.

A perfectly cooked ribeye steak is one of life’s simple pleasures, delivering a satisfying, juicy, and flavorful experience every time. Whether you’re grilling, pan-searing, or even broiling, this steak is guaranteed to impress!