For the steak lovers, Ribeye is a must-try. This cut of meat will bring your steak experience to a whole new level. It’s great for almost any occasion. If you are already familiar with this one, you might want to try out what kind of steak recipe would suite you the best. This recipe doesn’t use a pre-heated oven, but is still very very delicious.
Let’s start this recipe from the very begin and collect what you need. There is a YouTube move below on the bottom of this recipe if you want to see how it’s done. Or open it here: Ribeye Steak on YouTube
- Ribeye Steak
- Butter, unsalted
- Oil (Canola, vegetable, peanut, arachis)
- 2 cloves of garlic
Besides this you would also need a skillet and some aluminum foil for the tent. But that will come later.
Prepare your ribeye steak
Prepare the meat properly. When you take the steak out of your refrigerator give your meat time to get at room temperature. Just let it rest on a plate for 45 minutes. We a re doing this so you can easily sear the steak on each side this way. Besides that, the inside won’t stay cold.
After 45 minutes or the steak is at room temperature, it’s time to season it. Use salt and pepper. Season royally. I am using crystalized salt, and ground pepper. salt each side and mop up the salt and pepper falling next to it.
I let the seasoning soak in for 15 minutes. So another rest for the steak.
Fire it up!
Heat the skillet and add the oil. I recommend using Canola, vegetable, peanut, arachis. These have a high boiling point and help you cooking the steak at high fire without getting a bitter or burnt taste.
While the steak has been resting a lot, now comes the time for lots of quick action for the cook. Be ready there are a lot of things you need to do simultaneously.
When the oil is hot, gently drop in your Ribeye steak. Start a timer, since you want to sear it equally on each side. Start adding butter, rosemary and 2 gloves of garlic. Scoop the mixture of oil and melted butter on top of the steak. Turn or flip the steak gently and repeat the scooping process. Depending on width and weight of steak you can sear each side 90-120 seconds for a medium.
Time for another rest for the steak
Yes, you are reading it correctly. After the searing process, gently put the steak on a aluminum foil. Make a tent so there is space to “breath” for the steak. Poke a hole with a knife, this allows for better breathing. Let the steak rest for 10 minutes. The heat will be equally spread now and the juicy juices are getting reabsorbed. This is important to make it so delicious!
In this step I also transfer some of the juices captured in the aluminum tent for extra taste sensation.
Result of a tasty steak
Medium-Well, juicy, tasty. It took about 1 Hours and 10 minutes resting, but the wait was worth it.
Classic Ribeye Steak
- 1 Skillet
- 300 grams Ribeye steak
- 1 Tbsp Salt
- 1/2 Tbsp Pepper
- 1 tbsp oil
- 1 branch Rosemary
- 2 cloves Garlic
- 150 gr Butter
- Take the steak out of the fridge and let it rest for 45 minutes
- After the resting period add seasoning on both sides and rest it for 15 minutes
- Heat skillet with oil
- when it's hot, add the steak. depending if you want rare medium or well done, turn it accordingly
- Sear both sides of the side
- Let the steak rest in a tented aluminum foil for 10 minutes