To cook a ribeye steak perfectly, follow these key steps:
- Take the ribeye steak out of the fridge and let it come to room temperature. Pat it dry.
- Generously season both sides with salt and pepper.
- Heat a cast iron skillet or heavy pan over medium-high heat with a high smoke point oil, such as avocado or olive oil.
- Sear the fat edge of the steak first until browned, then lay the steak flat in the hot pan.
- Sear for about 2 to 3 minutes on each side to develop a deep golden crust.
- Lower the heat and add butter, garlic cloves, and a sprig of rosemary to the pan. Baste the steak by spooning the melted butter over it.
- Cook to your preferred doneness; for medium-rare, aim for an internal temperature of about 125°F (52°C) before resting.
- Remove the steak from the pan and let it rest for at least 5-10 minutes before cutting. This resting step locks in the juices.
This method yields a juicy, flavorful, and tender ribeye steak every time, whether pan-seared or finished in the oven after searing.
