Introduction: Ribeye steak is often regarded as the king of steaks due to its incredible marbling and rich flavor. Whether you’re a seasoned chef or a beginner at grilling, mastering the art of cooking a ribeye steak will elevate any meal. The key to a perfect ribeye is achieving a beautifully charred crust while maintaining a tender, juicy interior. This recipe will guide you through the steps to cook a steak that’s sure to impress with minimal effort and maximum taste. Whether cooked on a grill or in a cast-iron pan, a well-prepared ribeye promises a satisfying dining experience.
Ingredients:
1 ribeye steak (about 1-1.5 inches thick)
2 tablespoons olive oil or melted butter
Salt, to taste (preferably kosher salt)
Freshly cracked black pepper, to taste
1-2 sprigs of fresh rosemary or thyme (optional)
2 cloves garlic, smashed (optional)
1 tablespoon unsalted butter (for finishing, optional)
Instructions:
Prepare the steak: Remove the ribeye steak from the refrigerator and allow it to come to room temperature, about 30 minutes before cooking. This ensures even cooking and a tender texture.
Season the steak: Pat the steak dry with paper towels to remove excess moisture. Rub both sides of the steak generously with olive oil or melted butter. Season liberally with salt and freshly cracked black pepper, pressing gently to ensure the seasoning adheres well.
Heat the grill or pan:
Grilling: Preheat your grill to high heat (around 450°F to 500°F). If using charcoal, ensure the coals are well-heated for direct heat cooking.
Pan-searing: Heat a large cast-iron skillet over high heat until it’s smoking hot. Add a tablespoon of oil to coat the pan evenly.
Cook the steak:
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