Ribeye Steak

This Ribeye Steak recipe is the ultimate way to savor one of the most flavorful cuts of beef. Known for its marbling and tenderness, ribeye steaks deliver a rich, juicy experience that’s hard to beat.

With a simple yet elegant preparation method involving high-heat searing and herb-infused butter basting, this dish brings out the steak’s natural flavors while adding a delightful garlic and thyme essence. Perfect for special occasions or a satisfying weeknight dinner, this recipe will elevate your cooking game and impress anyone at your table!

Ribeye Steak

Ingredients

– 4 (1 ½-inch thick) boneless rib-eye steaks (about 2 ½ pounds total|1.1 kilograms)

– kosher salt and freshly ground black pepper, to taste

– ½ cup|120 ml canola oil

– 16 tablespoons|2 sticks unsalted butter

– 12 garlic cloves, peeled and smashed

– 2 bunches thyme

Directions

– Season the steaks all over with salt.

– Working in batches, heat 2 tbsp. oil in a large cast-iron skillet over high heat until the oil just begins to smoke.

– Add 2 steaks and cook, flipping once, until well browned on both sides, about 6 minutes.

– Add in 4 tablespoons of butter, 4 cloves of garlic, and ⅓ of the thyme and cook, basting the steaks with the butter, until medium-rare, about 2 to 3 more minutes.

– Transfer cooked steaks to a cutting board, cover loosely with foil and set aside in a warm spot.

– Repeat the process with remaining oil and steaks, 4 cloves of garlic, and another ⅓ of the thyme. Let the steaks rest for about 10 minutes before slicing.

– In a small saucepan, melt the remaining 8 tablespoons of butter with the remaining 4 cloves of garlic and the thyme. Cook until the butter is well flavored, about 3 to 4 minutes.

– To serve, divide steak between plates. Spoon butter and garlic sauce over the steaks and season with salt and pepper. Serve with power potatoes.

Notes:

Choosing the Right Steak: Look for ribeye steaks with good marbling, as the fat enhances flavor and tenderness. Bone-in ribeye, also known as a “Tomahawk,” can add even more richness.

Room Temperature Steaks: Allow the steaks to come to room temperature for about 30-45 minutes before cooking. This helps them cook more evenly.

Resting the Meat: Letting the steaks rest after cooking is crucial. This allows the juices to redistribute, ensuring a moist and flavorful steak.

Butter Basting: Basting the steaks with butter, garlic, and thyme not only adds flavor but also helps to achieve a beautiful crust. Use a spoon to continuously baste while cooking.

Cooking to Temperature: For perfect doneness, use a meat thermometer. Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.

Serving Suggestions: These steaks pair wonderfully with sides like roasted vegetables, creamy mashed potatoes, or a fresh salad. A glass of red wine can also complement the flavors beautifully.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: 720 | Total Fat: 58g | Saturated Fat: 24g | Cholesterol: 180mg | Sodium: 350mg | Total Carbohydrates: 0g | Dietary Fiber: 0g | Sugars: 0g | Protein: 52g

Frequently Asked Questions:

Can I grill the ribeye instead of using a skillet?

Yes, grilling is a fantastic option!

Preheat your grill to high heat and cook the ribeye for about 4-5 minutes per side for medium-rare, basting with butter and herbs as you go.

What is the best way to tell when the steak is done?

The most accurate method is to use a meat thermometer.

Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.

Can I use a different type of oil for cooking?

Yes, while canola oil works well due to its high smoke point, you can also use oils like avocado or grapeseed oil.

Avoid oils with low smoke points, like olive oil, for high-heat cooking.

How do I store leftover ribeye steak?

Wrap the steak tightly in aluminum foil or store it in an airtight container in the refrigerator for up to 3 days.

To reheat, use low heat to avoid overcooking.

What sides go well with ribeye steak?

Ribeye pairs beautifully with a variety of sides, such as roasted potatoes, sautéed greens, grilled vegetables, or a fresh salad.

A rich sauce or compound butter can also enhance the meal.

Do I need to marinate the ribeye before cooking?

No, ribeye steaks are flavorful on their own due to their marbling.

Simply seasoning with salt and pepper before cooking is usually sufficient to enhance their natural taste.

How can I achieve a perfect crust on the steak?

Make sure your skillet is hot before adding the steaks.

Searing them without moving them for the first few minutes helps develop a nice crust.

Don’t overcrowd the pan; cook in batches if necessary.

Is it necessary to use fresh herbs for basting?

While fresh thyme adds great flavor, you can use dried herbs if fresh isn’t available.

However, fresh herbs do provide a more vibrant taste and aroma.

Can I use unsalted butter instead of salted?

Yes, using unsalted butter is perfectly fine.

Just be mindful of the salt you add during cooking to avoid over-seasoning.

What should I do if my steak is cooking too quickly on the outside?

If the outside is browning too fast, lower the heat slightly.

You can also move the steak to a cooler part of the skillet to continue cooking without burning the exterior.