1. Prepare the Steaks:
- Season the Steaks:
- Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This ensures more even cooking.
- Pat the steaks dry with paper towels to remove excess moisture. This will help them sear better.
- Rub the steaks with olive oil or vegetable oil. Season generously with salt and freshly ground black pepper on both sides. Optionally, you can also rub minced garlic and chopped rosemary or thyme for additional flavor.
2. Preheat the Pan:
- Heat the Pan:
- Use a heavy-duty skillet or cast-iron pan for best results. Heat the pan over high heat until it is very hot. This is crucial for a good sear.
3. Sear the Steaks:
- Add Steaks to the Pan:
- Place the steaks in the hot pan. You should hear a sizzling sound when they make contact with the pan. Avoid overcrowding the pan; cook one or two steaks at a time if necessary.
- Sear Without Moving:
- Sear the steaks for 4-5 minutes on the first side without moving them. This allows a nice crust to form.
- Flip and Cook:
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if you prefer a different doneness level. Use a meat thermometer to check the internal temperature:
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-Well: 150°F (66°C)
- Well-Done: 160°F (71°C)
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if you prefer a different doneness level. Use a meat thermometer to check the internal temperature:
4. Add Butter and Rest:
- Add Butter:
- Once the steaks are cooked to your desired doneness, add the butter to the pan. Let it melt and use a spoon to baste the steaks with the melted butter.
- Rest the Steaks:
- Remove the steaks from the pan and transfer them to a plate. Cover loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender steak.
5. Optional Worcestershire Sauce:
- Add Flavor:
- If desired, drizzle a bit of Worcestershire sauce over the steaks just before serving for an extra layer of flavor.
6. Serve:
- Slice and Serve:
- Slice the steaks against the grain for the best texture. Serve with lemon wedges on the side for a fresh burst of flavor, if desired.
- Garnish:
- Garnish with additional fresh herbs if desired.
Tips and Variations:
- Grilling Option:
- You can also cook ribeye steaks on a grill. Preheat the grill to high, then sear the steaks for 4-5 minutes per side, adjusting for thickness and desired doneness.
- Marinating:
- For added flavor, you can marinate the steaks for a few hours in a mixture of olive oil, soy sauce, garlic, and herbs before cooking.
- Resting Time:
- Don’t skip the resting step. It’s crucial for achieving a juicy and tender steak.
- Pan Sauce:
- Use the drippings from the pan to make a quick sauce. Add a splash of red wine or beef broth, scrape up any browned bits, and reduce until slightly thickened.
Conclusion
With this recipe, you’ll master the art of cooking a ribeye steak that’s juicy, flavorful, and cooked to perfection. Whether you’re preparing a special meal or simply enjoying a high-quality cut of beef, following these steps will ensure a steakhouse-worthy experience right in your own kitchen. Enjoy your perfectly cooked ribeye steak!