Ribeye Steak: Well Done or Medium Rare

Cooking a ribeye steak to perfection depends on your preferred level of doneness. Here’s a guide for both well done and medium rare, ensuring delicious results every time.

Ingredients:
1 (12-16 oz) ribeye steak
1-2 tbsp olive oil or melted butter
Salt and freshly ground black pepper, to taste
Optional: Garlic, rosemary, and thyme for aromatics
Instructions for Medium Rare (130–135°F):
Prep the Steak:

Take the ribeye out of the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Pat the steak dry with a paper towel and season generously with salt and pepper on both sides.
Sear the Steak:

Heat a heavy skillet (preferably cast iron) over high heat until smoking hot. Add 1 tablespoon of olive oil.
Place the steak in the pan and let it sear undisturbed for 2–3 minutes on each side to develop a golden-brown crust.
Add Aromatics:

Lower the heat to medium. Add a knob of butter, smashed garlic cloves, and fresh herbs like rosemary or thyme.
Tilt the pan and spoon the melted butter over the steak for added flavor.
Check Temperature: