Introduction
Cooking a perfect ribeye steak can elevate any meal, transforming a simple dinner into a gourmet experience. This guide will provide you with the essential ingredients and step-by-step directions to achieve steakhouse-quality ribeye steaks right in your own kitchen. With a rich, buttery flavor infused with garlic and fresh herbs, these steaks are sure to impress.
Detailed Ingredients with measures
2 ribeye steaks (1 to 1.5 inches thick—boneless or bone-in)
Kosher salt and black pepper
3 tablespoons unsalted butter
4 garlic cloves, smashed
2 sprigs fresh thyme or rosemary
1 tablespoon neutral oil (canola, avocado, or vegetable)
Optional: a squeeze of lemon
Prep Time
30-45 minutes to bring steaks to room temperature
Cook Time, Total Time, Yield
Cook Time: Approximately 10-15 minutes
Total Time: 45-60 minutes
Yield: Serves 2
This recipe will guide you through the process of creating a beautifully cooked ribeye steak that is juicy and flavorful. Follow these instructions, and you’ll impress your guests or treat yourself to a wonderful meal. Enjoy the irresistible combination of tender steak, rich butter, and aromatic herbs!
Detailed Directions and Instructions
Preparation
Remove the steaks from the refrigerator 30-45 minutes before cooking to allow them to reach room temperature.
Seasoning
Pat the steaks dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
Heating the Pan
Heat a cast iron skillet over high heat until it begins to smoke. Add the neutral oil and let it heat until shimmering.
Searing the Steaks
Place the steaks in the skillet, laying them away from you to prevent oil splatter. Sear without moving for 2-3 minutes until a deep golden crust forms. Flip and sear the other side for another 2-3 minutes.
Adding Butter and Aromatics
Reduce the heat slightly. Add the unsalted butter, smashed garlic cloves, and fresh herb sprigs to the skillet. Once the butter melts and begins to foam, tilt the pan slightly and use a spoon to continuously baste the steaks with the butter mixture for about 2 minutes.
Resting the Steaks
Transfer the steaks to a cutting board and let them rest for at least 5 minutes to allow the juices to redistribute.
Serving
Slice the steaks against the grain. Optionally, drizzle with any remaining butter and garlic from the pan, sprinkle with flaky salt, or add a squeeze of lemon before serving.
Notes
Steak Thickness
For best results, choose ribeye steaks that are 1 to 1.5 inches thick, as this thickness allows for a good sear while keeping the center juicy.
Oil Selection
Using a neutral oil ensures that the flavor of the steak is highlighted. Canola, avocado, or vegetable oil are excellent options.
Basting Technique
Basting the steaks with the butter and aromatics enhances the flavor and helps to create a rich crust. Use a spoon to continuously cover the steaks with the melted butter for maximum effect.
Rest Time
Letting the steaks rest after cooking is crucial. This allows the juices to settle and ensures a tender, juicy bite with each slice.
Cook techniques
Preparation
Allow the steaks to come to room temperature by removing them from the refrigerator 30-45 minutes prior to cooking. This helps ensure even cooking.
Seasoning
Pat the steaks dry with paper towels to remove moisture. Generously season both sides with kosher salt and freshly ground black pepper to enhance flavor.
Heating the Pan
Heat a cast iron skillet over high heat until it starts to smoke. Add neutral oil and wait for it to shimmer, indicating it’s ready for searing.
Searing the Steaks
Place the steaks in the hot skillet, laying them away from you to avoid splatter. Sear without moving for 2-3 minutes until a golden crust forms, then flip and sear the other side for another 2-3 minutes.
Adding Butter and Aromatics
Once both sides are seared, reduce heat slightly. Add unsalted butter, smashed garlic, and fresh herbs to the skillet. Melt the butter and baste the steaks with the foaming mixture using a spoon for about 2 minutes.
Resting the Steaks
Transfer the cooked steaks to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute for a juicier steak.
Serving
Slice the steaks against the grain for tenderness. Optionally, drizzle remaining butter and garlic from the pan over the steaks, sprinkle with flaky salt, or add a squeeze of lemon before serving.
FAQ
Why is it important to bring steaks to room temperature before cooking?
Bringing steaks to room temperature promotes even cooking, reducing the risk of a cold center and overcooked exterior.
How do I know when the skillet is hot enough?
The skillet is ready when it begins to smoke and the oil is shimmering, indicating high heat that will create a good sear.
What happens if I move the steaks while searing?
Moving the steaks can prevent a proper crust from forming. It’s best to let them sear undisturbed for the recommended time.
Can I use different herbs for flavoring?
Yes, you can use other herbs like oregano, basil, or parsley, depending on your flavor preference, but thyme and rosemary complement beef well.
Why do I need to rest the steaks after cooking?
Resting allows the juices within the steak to redistribute, resulting in a more flavorful and tender bite when sliced.
Conclusion
Cooking ribeye steaks to perfection involves simple techniques that enhance the natural flavors of the meat. The combination of searing, basting with butter and aromatics, and allowing the steaks to rest leads to juicy and flavorful results. Finish with a squeeze of lemon for brightness, and enjoy a delicious meal.
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