- Bring Steak to Room Temperature:
- Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30-60 minutes. This ensures even cooking.
- Season the Steak:
- Pat the steak dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper. If you like, you can add additional seasonings like garlic powder or your favorite steak rub.
- Preheat the Pan:
- Heat a cast-iron skillet or a heavy pan over medium-high heat. Add olive oil or butter.
- Sear the Steak:
- Once the pan is hot, carefully place the seasoned ribeye in the pan. Sear the steak for 3-4 minutes on one side until it develops a nice crust.
- Flip and Add Aromatics:
- Flip the steak using tongs and sear the other side for another 3-4 minutes. Add garlic cloves and fresh herbs to the pan for extra flavor.
- Baste (Optional):
- If you like, you can baste the steak by tilting the pan and spooning the hot oil or butter over the steak. This adds richness and flavor.
- Check for Doneness:
- Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for around 130°F (54°C). Adjust the cooking time for your desired level of doneness.
- Rest the Steak:
- Once cooked to your liking, remove the steak 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 your preferred thickness. Serve it on a plate, and if you like, drizzle any pan juices over the top.
Enjoy:
- Enjoy your perfectly cooked ribeye steak with your favorite sides!
Remember to adjust cooking times based on the thickness of the steak and your desired level of doneness.