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- Take the ribeye steak out of the fridge at least 30 minutes before cooking to let it come to room temperature. This ensures even cooking.
- Pat the steak dry with paper towels to remove moisture, which helps in getting a good sear.
- Generously season both sides of the steak with salt and freshly ground black pepper. You can also add your favorite seasoning mix, but salt and pepper alone are often perfect to let the natural flavor of the meat shine.
- Heat a cast-iron skillet (or a heavy-bottomed pan) over high heat. Add the olive oil and heat until it begins to smoke slightly.
- Place the ribeye steak in the pan and cook without moving it for about 3-4 minutes to create a golden-brown crust.
- Flip the steak and cook for another 3-4 minutes on the other side. You can reduce the heat to medium-high after the initial sear to prevent burning.
- Add smashed garlic cloves, rosemary, or thyme to the pan along with the butter.
- Tilt the pan slightly and spoon the melted butter over the steak repeatedly (this is called "basting"). Basting adds incredible flavor and helps create a juicy steak.
- For medium-rare: The internal temperature should be around 130°F (54°C).
- For medium: Aim for about 140°F (60°C).
- Use a meat thermometer for accuracy, or use the finger test to check firmness.
- Once the steak reaches your desired doneness, remove it from the pan and place it on a cutting board. Let the steak rest for 5-10 minutes before cutting into it. This allows the juices to redistribute and keeps the steak moist.
- Slice the ribeye steak against the grain and serve with sides like mashed potatoes, roasted veggies, or a fresh salad.
Tips for Cooking Ribeye Steak:
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