This recipe for perfectly cooked ribeye steak is kept simple on purpose since it’s the preparation of the steak that shines. With minimal effort and a handful of ingredients, you’re guaranteed to get mouthwatering, juicy steak every single time!
Take the rib eye steaks out of the fridge and let them come to room temperature for about 30 minutes.
Season both sides of the steaks generously with salt and black pepper.
In a large skillet over medium-high heat, add the butter and olive oil. Once the butter is melted and starts to sizzle, add the thyme, rosemary, and smashed garlic cloves to the skillet.
Add the rib eye steaks to the skillet and cook for about 4-5 minutes on each side, or until a crust forms on the outside and the internal temperature of the steaks reaches 130°F for medium-rare or 140°F for medium.
Remove the steaks from the skillet and place them on a cutting board or plate.
Tent the steaks with aluminum foil and let them rest for about 5-10 minutes to allow the juices to redistribute.
Slice against the grain and serve.
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Notes
TO STORE: Store cooled steaks in an airtight container in the refrigerator for up to 3 days. TO FREEZE: Freeze the cooked and cooled steaks in an airtight container or freezer-safe bag and freeze for up to 6 months. Do not re-freeze steaks once thawed.TO REHEAT: Preheat the oven to 275F and reheat the steaks until the internal temperature reads 130F using a meat thermometer.