Ribeye steak is indeed a fantastic cut known for its marbling, tenderness, and deep flavor. Here’s a bit more about Ribeye Steak:
What is Ribeye Steak?
Ribeye comes from the rib section of the cow, specifically from ribs six through twelve. It’s known for its excellent marbling, which is the fat that runs through the meat, giving it a rich, juicy flavor when cooked. Since ribeye is cut from the same area as prime rib, it has the same tenderness and meaty flavor that makes it a steakhouse favorite.
Ribeye can be bone-in or boneless, and the bone-in version is often preferred because the bone adds extra flavor during cooking. The cut also has a good balance of fat and meat, ensuring a tender and flavorful steak when grilled, seared, or broiled.
Easy Ribeye Steak Recipe with Garlic Butter
📝 Ingredients:
– 2 ribeye steaks (1 to 1½ inches thick)
– Salt and black pepper (to taste)
– 2-3 tablespoons olive oil
– 3 tablespoons butter
– 2-3 garlic cloves, smashed
– Fresh herbs (such as rosemary and thyme)
👩🍳 Instructions:
1. Season the Steak: Pat the ribeye steaks dry with paper towels. Generously season both sides with salt and black pepper. Let the steak sit at room temperature for 30 minutes.
2. Preheat Cast-Iron Skillet: Heat the cast-iron skillet over medium-high heat for a few minutes. Add olive oil and heat until shimmering.
3. Sear the Steak: Place the steaks in the skillet and sear for about 3-4 minutes on each side, depending on the thickness of the steaks and desired doneness. Use tongs to press the steak down for even cooking.
4. Baste with Garlic Butter: Lower the heat slightly, add butter, smashed garlic, and fresh herbs to the skillet. Tilt the pan and use a spoon to continuously baste the steak with the garlic butter for 1-2 minutes. This adds flavor and ensures the steak stays juicy.
5. Check for Doneness: For medium-rare, the internal temperature should reach 130-135°F (54-57°C). If you prefer your steak more well done, cook for an additional minute or two.
6. Rest and Serve: Remove the steak from the skillet and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat.
7. Slice and Serve: Serve the steak whole or sliced with the buttery garlic-herb sauce drizzled on top.
Pro Tip:
– For an extra flavor boost, you can finish the steak on the grill after searing for a few minutes for a smoky touch.
Enjoy your ribeye steak cooked to juicy perfection!
