- Bring to Room Temperature:
- Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30 minutes.
- Season the Steak:
- Pat the steak dry with paper towels. Season both sides with salt and black pepper. You can also add minced garlic or fresh herbs for extra flavor.
- Preheat the Pan:
- Preheat a heavy skillet or cast-iron pan over medium-high heat. Add a small amount of olive oil or butter to coat the bottom of the pan.
- Sear the Steak:
- Place the ribeye steak in the hot pan. Sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on your desired doneness.
- Add Butter and Aromatics (Optional):
- If desired, add a couple of tablespoons of butter to the pan along with garlic cloves and fresh herbs. Baste the steak with the melted butter for added richness.
- Rest the Steak:
- Once the steak reaches your preferred doneness, remove it from the pan and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute.
- Slice and Serve:
- Slice the ribeye against the grain into 1/2-inch slices. Serve immediately.
Enjoy your perfectly cooked ribeye steak! You can pair it with your favorite side dishes or sauces. If you have any specific preferences or questions, feel free to let me know!