Juicy Ribeye Steak

The Juicy Ribeye Steak recipe is a classic favorite for steak lovers, featuring a perfectly seared ribeye with a rich, buttery flavor. This recipe highlights the ribeye’s natural marbling, which provides incredible tenderness and juiciness. By seasoning the steak with sea salt and black pepper, then cooking it to your preferred level of doneness, you can enjoy a restaurant-quality steak at home.

The addition of butter, thyme, and garlic during the cooking process infuses the steak with extra layers of flavor, making it a delectable choice for any special occasion or a satisfying weeknight dinner.

Juicy Ribeye Steak

Ingredients

1 ribeye steak

Sea salt flakes

Freshly ground black pepper

50g butter

2 sprigs of thyme

1 clove of garlic, crushed (skin on)

Instructions:

Prepare the Steak: Take the ribeye steak out of the fridge at least 30 minutes before cooking to let it come to room temperature. This helps it cook evenly.

Season the Steak: Just before cooking, sprinkle sea salt flakes and freshly ground black pepper generously on both sides of the steak for a thorough seasoning.

Heat the Pan: Preheat a skillet over medium-high heat. Ensure the pan is large enough to hold the steak without crowding. If cooking multiple steaks, consider using two pans.

Cook the Steak: Place the steak in the hot skillet and sear for 2 to 3 minutes on each side. Adjust the cooking time based on your desired doneness and the steak’s thickness. A steak that is 3 cm thick will typically need about 5 minutes total. Use a meat thermometer for accuracy: 50°C for rare, 60°C for medium, and 70°C for well-done.

Add Flavor: After flipping the steak for the first time, add the butter, thyme, and crushed garlic to the pan. Tilt the pan slightly to let the butter gather at the bottom, and use a spoon to baste the steak with the melted butter for about 1 minute.

Rest the Steak: Remove the steak from the pan and let it rest for 5 minutes. This resting period allows the juices to settle, making the steak juicier and more flavorful.

Serve: Slice the steak into strips, adjust the seasoning if needed, and serve with your favorite side dishes and sauce. Enjoy your meal!

Notes:

Room Temperature Steak: Allowing the steak to come to room temperature before cooking ensures even cooking and better searing. Avoid skipping this step for the best results.

Seasoning: Season the steak right before cooking to prevent drawing out moisture. Generous seasoning helps enhance the flavor and crust.

Pan Temperature: Ensure the pan is properly heated before adding the steak. A hot pan creates a nice sear and locks in the juices.

Thickness and Doneness: Cooking times vary based on steak thickness and desired doneness. Use a meat thermometer for precision to avoid overcooking.

Butter Basting: Basting the steak with butter, thyme, and garlic adds richness and flavor. Tilt the pan to gather the butter and spoon it over the steak repeatedly.

Resting Time: Letting the steak rest after cooking is crucial. It allows the juices to redistribute, resulting in a juicier and more flavorful steak.

Cooking Multiple Steaks: If cooking more than one steak, ensure they are not overcrowded in the pan. Use separate pans if necessary to maintain even cooking.

Pan Residue: The browned bits left in the pan (fond) after cooking the steak can be used to make a delicious sauce. Simply deglaze the pan with a splash of wine or broth.

Serving Suggestions: The steak pairs well with a variety of sides like roasted vegetables, mashed potatoes, or a fresh salad. Consider adding a sauce or compound butter for extra flavor.

Alternative Cooking Methods: If you prefer grilling, you can achieve similar results by following the same seasoning and basting techniques on a hot grill. Adjust cooking times based on grill heat.

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Nutrition Information:

Serving Size: 1 ribeye steak (approximately 8 oz or 226 grams)

Frequently Asked Questions:

Can I use a different cut of steak?

Yes, you can use other cuts like New York strip, sirloin, or T-bone.

Adjust cooking times based on the thickness and fat content of the steak.

What should I do if I don’t have a meat thermometer?

You can use the finger test method to gauge doneness or cut the steak slightly to check the color.

However, a meat thermometer provides the most accurate results.

How can I make the steak spicier?

Add some cayenne pepper or red pepper flakes to the seasoning mix to increase the heat level.

Can I use a non-stick pan instead of a frying pan?

Yes, you can use a non-stick pan, but a cast iron or stainless steel pan is preferred for better searing and flavor development.

How do I know when to flip the steak?

Flip the steak when it easily releases from the pan and has a nice sear.

It should have a deep brown crust before flipping.

Can I use dried thyme instead of fresh?

Yes, you can use dried thyme, but use less (about 1/2 teaspoon) as dried herbs are more concentrated in flavor.

What should I do if the steak is too thick or too thin?

Adjust the cooking time accordingly.

Thicker steaks will need more time, while thinner steaks will cook faster.

Monitor doneness closely to avoid overcooking.

Can I add other herbs or spices to the steak?

Absolutely. You can experiment with herbs like rosemary or spices like smoked paprika to customize the flavor.

How can I achieve a medium-rare steak?

Cook the steak until it reaches an internal temperature of about 57°C (135°F).

Remember to let it rest after cooking, as the temperature will rise slightly during resting.

What can I do with the pan juices?

Use the pan juices to make a quick sauce.

Simply deglaze the pan with a splash of red wine or beef broth, and reduce it to your desired consistency.