Ribeye 12oz. Recipe

Time45m

Serves1

Make Ribeye 12oz. Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Steak
Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the steak cook more evenly.
2
Season the Steak
Rub the olive oil all over the ribeye steak. Then generously season both sides with kosher salt, black pepper, and garlic powder.
3
Preheat the Pan
Heat a heavy skillet or cast-iron pan over medium-high heat for about 5 minutes until it is hot.
4
Cook the Steak
Once the skillet is hot, place the seasoned ribeye steak in the pan. Cook for about 4-5 minutes on one side without moving it.
5
Flip the Steak
Carefully flip the steak using tongs. Add the fresh rosemary and butter to the pan. Cook for another 4-5 minutes for medium-rare, basting the steak with the melted butter and rosemary.
6
Check for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C). Cook longer if a more well-done steak is desired.
7
Rest the Steak
Remove the steak from the pan and place it on a cutting board. Let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute.
8
Serve
Slice the steak against the grain and serve it warm, optionally with sides of your choice.