ribeye steak
Ingredients:
1 ribeye steak (about 1.5 inches thick)
Salt (preferably kosher or sea salt)
Freshly ground black pepper
1-2 tablespoons olive oil or butter
Optional: garlic cloves, rosemary or thyme for added flavor
Instructions:
1. Preparation:
Take the steak out of the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
2. Seasoning:
Pat the steak dry with paper towels to remove excess moisture.
Season both sides generously with salt and freshly ground black pepper. You can also add other seasonings if you like.
3. Cooking:
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil or butter.
Once the oil is shimmering or the butter is melted and bubbling, add the steak to the pan. Avoid overcrowding the pan if cooking multiple steaks.
Sear the steak for about 4-5 minutes on each side for medium-rare, or longer if you prefer your steak more done.
4. Optional Flavor Enhancement:
If you like, you can add crushed garlic cloves and fresh herbs (like rosemary or thyme) to the pan during the last minute of cooking. Baste the steak with the melted butter and herb-infused oil.
5. Resting:
Remove the steak from the pan and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat.
6. Serving:
Slice the steak against the grain and serve as desired.
Enjoy your perfectly cooked ribeye steak!
