Ribeye Steak Recipe

Season the Steak

Pat the ribeye steak dry with paper towels. Rub both sides of the steak with olive oil, then season generously with kosher salt, freshly ground black pepper, and garlic powder. Allow the steak to sit at room temperature for about 30 minutes to ensure even cooking.

Preheat the Pan

Place a heavy skillet (preferably cast iron) over high heat. Allow it to heat for about 5 minutes until it’s very hot.

Cook the Steak

Once the pan is hot, carefully place the ribeye steak in the skillet. Sear the steak for about 4-5 minutes without moving it, until a golden-brown crust forms.

Flip the Steak

Using tongs, flip the steak over and add the butter and fresh rosemary to the pan. Cook for another 4-5 minutes for medium-rare, basting the steak with melted butter using a spoon.

Check Doneness

Use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare. If necessary, cook for an additional minute or two.

Rest the Steak

Once the steak is cooked to your desired doneness, remove it from the pan and let it rest on a cutting board for at least 5 minutes before slicing to allow the juices to redistribute.