Ribeye Steak Recipe

Learn how to cook a ribeye steak perfectly every time with my family's favorite recipe. It's a low- effort dinner that yields juicy and tender steak.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 10

Total Time 11

Servings servings

Calories 353kcal

Author Arman Liew

Ingredients

2 ribeye steaks 1-inch thickness each
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic smashed
2 sprigs thyme
2 sprigs Rosemary

Instructions

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.
Add the steaks to a skillet over high heat. Lightly sear on each side.
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 steaks back and cook for about 4 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.

Video

Notes

Personally, I like cooking ribeye steaks to medium rare or medium. This way, you can enjoy the natural flavor of the steak. Rare – 120ºF, Medium rare – 130ºF, Medium – 135ºF, Medium-well – 140ºF, Well-done – 150ºF. Remember there is some “carryover” heat that will continue to cook the steaks as they rest, so remove them from the heat when they’re 5 degrees away from your desired doneness.

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.

Nutrition