Perfect Ribeye Steak Recipe

Instructions

1 Prepare the Steaks

Remove steaks from refrigerator 30-45 minutes before cooking to bring to room temperature. Pat completely dry with paper towels. Season generously on all sides with coarse sea salt and freshly cracked black pepper. The key to a great crust is dry meat and proper seasoning.

2 Sear the Steaks

Heat cast iron skillet over high heat until smoking hot. Add vegetable oil. Carefully lay steaks in pan (they should sizzle immediately). Don't move them! Let sear for 3-4 minutes until a deep brown crust forms. Flip and sear another 3-4 minutes.

3 Butter Baste

Reduce heat to medium. Add butter, garlic, thyme, and rosemary to pan. Tilt pan and continuously spoon the melted herb butter over steaks for 2-3 minutes. For medium-rare, aim for internal temperature of 130-135°F (54-57°C).

4 Rest & Serve

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5-10 minutes (this is crucial for juicy meat). Meanwhile, roast halved baby potatoes and asparagus with olive oil at 425°F for 15 minutes. Serve steak with vegetables and drizzle with herb butter from pan.

Temperature Guide

Rare: 120-125°F (49-52°C) | Medium-Rare: 130-135°F (54-57°C) | Medium: 135-145°F (57-63°C) | Medium-Well: 145-155°F (63-68°C) | Well Done: 155°F+ (68°C+)