Description
Culinary mastery brings this succulent ribeye steak from classic kitchen preparation to gourmet dining perfection. Juicy meat paired with simple seasonings creates an elegantly simple meal that satisfies hunger and delights senses.
Ingredients
Scale
- 1 ribeye steak (about 1216 g / 42.8 oz), 1.25-1.5 inches thick
- 2 tbsps unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, smashed
- 1 tsp salt (preferably coarse or kosher salt)
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 2 sprigs fresh rosemary or thyme
Instructions
- Temperature Equilibration: Extract ribeye from refrigeration, allowing it to normalize to room temperature for approximately 40 minutes, ensuring uniform heat distribution.
- Surface Preparation: Meticulously dry meat’s exterior using kitchen paper, eliminating moisture to guarantee superior caramelization and robust crust formation.
- Seasoning Process: Massage olive oil across entire steak surface, then generously apply kosher salt, freshly cracked black pepper, and granulated garlic, gently pressing spices into meat’s natural texture.
- Skillet Preheating: Position cast iron skillet over maximum heat, creating an intensely hot cooking surface ideal for achieving perfect sear and deep flavor development.
- Initial Searing: Carefully deposit seasoned ribeye into blazing skillet, maintaining safe distance to prevent potential oil splatter, and allow undisturbed cooking for 3-4 minutes to develop rich mahogany-colored exterior.
- Flavor Enhancement: Flip steak using tongs, introduce butter and fresh thyme sprigs, and continuously baste meat with herb-infused liquid, tilting pan to maximize flavor absorption and ensure even cooking.
- Doneness Achievement: Continue cooking until internal temperature reaches desired level, typically 3-4 minutes for medium-rare, maintaining controlled heat and precise timing.
- Resting and Serving: Transfer ribeye to clean cutting board, allowing 7-10 minutes for internal juice redistribution, then slice against natural muscle grain and serve immediately to preserve optimal temperature and succulence.
Notes
- Optimize Meat Temperature: Remove steak 40 minutes before cooking to ensure even internal heat distribution and prevent cold center during searing.
- Moisture Removal Technique: Completely dry steak surface with paper towels to achieve superior caramelization and develop crispy, golden-brown exterior without steaming.
- Salt Timing Strategy: Season meat just before cooking to prevent moisture extraction and maintain protein’s natural cellular structure, preventing tough texture.
- Resting Period Importance: Allow steak to rest after cooking for 7-10 minutes, enabling internal juices to redistribute and create more tender, succulent meat with enhanced flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 800
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 60 g
- Saturated Fat: 25 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 70 g
- Cholesterol: 200 mg