How to cook ribeye steak

Imagine hosting a cozy dinner at home, where the scents of sizzling meat fill the air, and you want to impress your guests with a perfectly cooked ribeye steak. Perhaps you’ve seen mouthwatering pictures online and want to replicate that culinary perfection. Or maybe you’re simply craving a juicy steak after a long week and want to elevate your cooking skills. Whatever the reason, the goal is clear: you want to know how to cook ribeye steak just right.

To cook ribeye steak, season it with salt and pepper, heat a skillet to high, sear the steak for 4-5 minutes on each side for medium-rare, and let it rest before slicing.

Cooking a ribeye steak can be straightforward and immensely rewarding. Start by selecting a high-quality ribeye, ideally at least 1 inch thick. Remove it from the fridge about 30 minutes before cooking to let it come to room temperature; this ensures even cooking. Season generously with salt and freshly ground black pepper on both sides–you can also use garlic powder or your favorite seasoning blend for added flavor.

Preheat a cast-iron skillet or grill over high heat until it’s scorching hot, which is crucial for achieving a beautiful sear. Add a small amount of high smoke point oil, like canola or avocado oil, just before placing the steak in the pan. Sear the ribeye without moving it for about 4-5 minutes, allowing it to develop a crust. Then, flip the steak and cook for another 4-5 minutes for medium-rare; adjust time based on your desired doneness.

For an extra hit of flavor, you can add a few cloves of crushed garlic and sprigs of fresh thyme or rosemary to the pan during the last couple of minutes of cooking. If you have a meat thermometer, aim for an internal temperature of about 130°F (54°C) for medium-rare. Once cooked to your liking, remove the steak from the heat and let it rest for 5-10 minutes before slicing, allowing the juices to redistribute for a tender and flavorful result. Serve it with sides of your choice, and enjoy your culinary masterpiece!