Get ready for some juicy ribeye steaks that are super easy to cook! With just a few seasonings, you’ll bring out that rich, beefy flavor that makes steak lovers go wild.
I love cooking ribeyes on a sizzling grill or pan. The smell is amazing, and every bite is a delight! Pair it with your favorite side, and you’re all set for a great meal. Yum!
Key Ingredients & Substitutions
Ribeye Steaks: Aim for cuts that are about 1 to 1.5 inches thick. This allows for a beautifully seared outside while keeping the inside juicy. If you can’t find ribeye, try sirloin or strip steaks as alternatives, but they will offer slightly different flavors.
Kosher Salt: This salt is great for seasoning as it’s coarse and enhances flavors. If you only have table salt, use less, as it’s finer and saltier. Sea salt is also a nice option.
Black Pepper: Freshly ground pepper has a stronger flavor and aroma than pre-ground. If you’re out, you can use a pinch of white pepper instead for a milder kick.
Olive Oil: While olive oil is fantastic, you can use canola or avocado oil for a higher smoke point, especially when searing at high temperatures. Butter is added later for richness.
Garlic and Herbs: Fresh garlic and herbs like rosemary or thyme add great flavor. If you’re out of fresh herbs, 1 teaspoon of dried herbs can work, just add a bit less.
How Do I Achieve a Perfect Sear on My Ribeye Steaks?
The searing process gives your steaks that delicious brown crust. Here’s how to do it:
- Start with dry steaks. Patting them with a paper towel removes excess moisture, helping you get that crust.
- Heat your skillet on high until it’s really hot! You need that heat to sear properly.
- When placing steaks in the pan, lay them away from you to avoid splashes. Let them cook without moving them for 3-4 minutes.
- After flipping, be sure to baste with butter and garlic. This adds flavor and helps the steak cook evenly.
- Use a thermometer to catch the exact doneness—you want those delicious juices inside!
By following these steps, you’ll master the art of searing ribeye steaks and enjoy a juicy, flavorful meal every time!
Perfect Ribeye Steaks for Juicy Flavor
Ingredients You’ll Need:
- For the Steaks:
- 2 ribeye steaks (about 1 to 1.5 inches thick, approximately 12-16 oz each)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- For Cooking:
- 2 tablespoons olive oil or high-smoke-point oil (such as canola or avocado oil)
- 2 tablespoons unsalted butter
- For Flavor:
- 2-3 garlic cloves, crushed
- 2-3 sprigs fresh rosemary or thyme (optional)
How Much Time Will You Need?
This recipe requires about 10-15 minutes of active cooking time, plus around 30-45 minutes of resting time for the steaks to reach room temperature. The total time is approximately 1 hour for the whole process.
Step-by-Step Instructions:
1. Prepare the Steaks:
Take the ribeye steaks out of the refrigerator about 30-45 minutes before you plan to cook. This helps them warm up to room temperature, which is key for even cooking.
2. Dry and Season:
Use paper towels to pat the steaks dry—this helps achieve a nice sear. Generously season both sides of the steaks with kosher salt, freshly ground black pepper, and garlic powder. Don’t be shy; seasoning enhances the flavor!
3. Heat the Pan:
Place a heavy skillet or cast-iron pan over high heat. Allow it to get very hot. Once it’s sizzling, add the olive oil and swirl it around to coat the bottom of the pan.
4. Sear the Steaks:
Carefully place the seasoned steaks in the hot pan, laying them away from you to avoid splatters. Don’t move them! Sear for about 3-4 minutes, until a beautiful golden-brown crust forms on the bottom.
5. Flip and Baste:
Using tongs, flip the steaks over. Now, add the butter, crushed garlic cloves, and fresh herbs (if you’re using them) to the pan. Tilt the pan slightly so that the melted butter pools at one side. Use a spoon to ladle the butter and aromatics over the steaks repeatedly—this is called basting. Do this for another 3-4 minutes for medium-rare doneness.
6. Check Doneness:
For perfect results, use a meat thermometer to check the steaks’ internal temperature: aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Adjust cooking time based on the thickness of your steaks and your doneness preference.
7. Rest and Serve:
Once done, transfer the steaks to a plate and cover them loosely with foil. Let them rest for 5-10 minutes. This helps juices redistribute throughout the meat, making it even juicier!
8. Slice and Enjoy:
Finally, slice the steaks against the grain (this helps make each bite more tender) and serve right away with your favorite sides. Enjoy your deliciously juicy ribeye steaks!
FAQ About Perfect Ribeye Steaks
Can I Use Frozen Ribeye Steaks?
Yes, but make sure to thaw them properly first! The best way to thaw ribeye steaks is to place them in the refrigerator overnight. If you’re short on time, you can use the cold water method by sealing them in a plastic bag and submerging it in cold water for about an hour.
What If I Don’t Have a Meat Thermometer?
If you don’t have a meat thermometer, you can use the touch test! For medium-rare, the steak should feel like the fleshy part of your hand below your thumb when your thumb and index finger are pressed together. Practice makes perfect, but a thermometer is the most accurate way to check doneness.
Can I Make These Steaks on the Grill Instead?
Absolutely! Preheat your grill to high heat and follow the same seasoning and cooking time. Make sure to oil the grill grates to prevent sticking, and use the basting technique with butter, garlic, and herbs for added flavor.
How Do I Store Leftover Ribeye Steaks?
To store leftovers, allow the steaks to cool to room temperature, then wrap them tightly in aluminum foil or place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, gently warm them in a skillet over low heat to avoid overcooking.