Ribeye Steak

by

Ingredients

  • 1 ribeye steak (about 12–16 oz / 340–450 g, 1–1½ inches thick)
  • Sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 50 g (3½ tbsp) unsalted butter
  • 2 sprigs fresh thyme
  • 1 garlic clove, lightly crushed with the skin on
  • 2 garlic cloves, minced (optional for extra garlic flavor)
  • 1 tbsp neutral oil (such as avocado or canola oil)

Instructions

  1. Remove the steak from the refrigerator 30–45 minutes before cooking to bring it to room temperature.
  2. Pat the steak completely dry with paper towels.
  3. Season both sides generously with sea salt and freshly ground black pepper.
  4. Heat a heavy cast-iron skillet over high heat until very hot.
  5. Add the oil and carefully place the steak in the pan.
  6. Sear for 2–3 minutes per side until a deep golden-brown crust forms.
  7. Reduce the heat to medium and add the butter, thyme, crushed garlic, and minced garlic.
  8. Tilt the pan and continuously spoon the melted butter over the steak for 1–2 minutes.
  9. Cook until the desired internal temperature is reached:
    • Rare: 120–125°F (49–52°C)
    • Medium-Rare: 130–135°F (54–57°C)
    • Medium: 140–145°F (60–63°C)
  10. Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing.
  11. Serve with the garlic-thyme butter spooned over the top.

Method

The secret to an exceptional ribeye is high heat, a good sear, and frequent butter basting. The marbled fat melts during cooking, creating a juicy, flavorful steak, while the butter, garlic, and thyme infuse the meat with rich aroma and taste.

Benefits

  • Excellent source of high-quality protein
  • Rich in iron, zinc, and vitamin B12
  • Provides healthy fats that enhance flavor and satiety
  • Supports muscle growth and repair
  • Naturally low in carbohydrates, making it suitable for low-carb and keto diets

Nutrition (Approximate per serving)

  • Calories: 700 kcal
  • Protein: 50 g
  • Fat: 55 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Sodium: Varies depending on seasoning
  • Iron: About 20% of the daily recommended intake

History

Ribeye steak comes from the rib section of the cow, prized for its abundant marbling and tenderness. It has long been a favorite in American steakhouses and is now enjoyed worldwide. Traditional steakhouse preparation emphasizes a hot sear followed by butter basting with herbs and garlic to maximize flavor.

Conclusion

A perfectly cooked ribeye steak is one of the most satisfying meals you can prepare. With simple ingredients, proper seasoning, and careful butter basting, you can achieve a juicy, tender steak with a beautifully caramelized crust that rivals the quality of a premium steakhouse.

Leave a Comment