Ribeye Steak Recipe
This Ribeye Steak Recipe is the only steak recipe you'll ever need - it guarantees a perfectly cooked, juicy, and tender steak 🥩 every time, no matter what cut you’re working with.
Servings: 1 steak
Ingredients
- 1 ribeye steak mine was 12 ounces
- salt + pepper to taste
- 1 tablespoon avocado oil or any high smoke point oil
- 2 tablespoons butter
- 4 whole garlic cloves
- 1 sprig rosemary
Instructions
- Remove the steak from the fridge and let it come to room temperature. Pat it dry well. Generously season both sides with salt and pepper from higher above.
- Heat a cast iron skillet over medium-high heat and add 1-2 tablespoons of oil. Let the oil heat until shimmering.
- Using tongs, hold the steak on its side and sear the fat cap until browned.
- Lay the steak flat in the pan and press it down with a heavy object to ensure even contact. Sear for about 2-3 minutes . Flip the steak and sear the other side for another two minutes (for medium-rare).
- Lower the heat and add the butter, garlic cloves, and rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steak, basting repeatedly.
- Remove the steak from the pan and let it rest for at least ten minutes.
- For medium-rare, the internal temperature should reach 125°F (52°C) before resting, as it will rise another 5-10°F (3-6°C) while resting.
- Enjoy your perfectly seared ribeye! 🔥🥩
Video
Notes
Nutritional Info: The nutritional information is not an exact representation of calories in this recipe as one 12oz ribeye typically has 1200 calories. If you want to be precise, please weigh and measure your ingredients followed by plugging them into an app such as "lose it."
Steak Temperature: For medium-rare, the internal temperature should reach 125°F (52°C) before resting, as it will rise another 5-10°F (3-6°C) while resting. Please cook longer and use a meat thermometer if you like it medium or medium-well.
Steak Tips: Always let the steak come up to room temperature before cooking. Pat it dry really well and season with salt and pepper from higher up. Always sear off the fat cap first and don't forget to let the steak REST once it's out of the pan.
Rare: 120-125°F (49-52°C)
Medium-Rare: 125-130°F (52-54°C)
Medium: 135-145°F (57-63°C)
Medium-Well: 145-155°F (63-68°C)
Well Done: 160°F+ (71°C+)
Medium-Rare: 125-130°F (52-54°C)
Medium: 135-145°F (57-63°C)
Medium-Well: 145-155°F (63-68°C)
Well Done: 160°F+ (71°C+)
Nutrition
Serving: 1 steak | Calories: 1200kcal | Carbohydrates: 4g | Protein: 47g | Fat: 69g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 300mg | Potassium: 667mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 764IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 4mg
