Ribeye Steak – Don’t LOSE This Recipe

Prepare the Steaks: Pat the ribeye steaks dry with paper towels to remove excess moisture. This helps achieve a nice sear. Rub both sides of the steaks with olive oil, then season generously with garlic powder, onion powder, salt, and pepper. Let the steaks sit at room temperature for 10-15 minutes before cooking to ensure even cooking.

Heat the Pan: Place a large skillet (preferably cast iron) over medium-high heat and allow it to heat up for a few minutes until it’s very hot. Add a tablespoon of olive oil to the pan.

Cook the Steaks: Once the oil is hot and shimmering, add the ribeye steaks to the skillet. Let them cook without moving them for 3-4 minutes to achieve a golden-brown crust. Flip the steaks over and cook for an additional 3-4 minutes for medium-rare, or adjust the time to your preferred doneness (about 5-6 minutes per side for medium).

Rest the Steaks: After cooking, remove the steaks from the skillet and let them rest on a plate for about 5-10 minutes. Resting helps the juices redistribute, making the steak tender and juicy.

Serve: Garnish with fresh herbs, such as rosemary or thyme, if desired. Serve immediately with your favorite sides.

Serving and Storage Tips:

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