With a few key tips and tricks, you can make a fantastic restaurant-quality ribeye steak at home, and it’s not as difficult as you think.
Ingredients
212-16 oz.boneless ribeye steaks*
kosher salt & fresh cracked pepper
2Tablespoonscanola oil
4Tablespoonsbutter
2garlic cloves
2rosemary sprigs
2thyme sprigs
Instructions
30 minutes prior to cooking, remove your steaks from the refrigerator and place on a plate or cutting board. Generously top both sides of the steaks with kosher salt and fresh cracked pepper.
After 30 minutes, bring a large cast iron skillet to high heat. Heat the canola oil in skillet until shimmering, and add steaks. Cook for 3-4 minutes, then turn the steaks onto the other side and cook for an additional 3-4 minutes.* Add butter, garlic, rosemary, and thyme to the skillet, and baste the tops of the steaks with the melted butter. Using an instant read thermometer, measure the internal temperature of the steaks. 125 F for rare, 135 F for medium rare (our recommended cooking temperature), 145 for medium, and 150 for medium well.
Once desired temperature has been reached, immediately remove steaks from skillet and place on a cutting board. Allow the steak to rest for 10 minutes. You may garnish each steak with additional butter or rosemary/thyme if desired. Serve immediately.
Notes
*For a boneless ribeye, about 3 minutes per side yields the perfect medium-rare steak, and about 4 minutes per side yields an excellent medium steak, but you’ll need to check the temperature with a thermometer to ensure it’s cooked just the way you want it. Bone-in ribeye steaks will require a minute or two longer per side. Thickness of meat will vary so it’s important to always cook for less time, check the temperature of the steak, and cook for longer if necessary.