Rib Eye Recipe

Time45m

Serves2

Make Rib Eye 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
Season the Steak
Take the ribeye steaks and pat them dry with paper towels. Season both sides generously with salt and black pepper. Let them sit at room temperature for about 30 minutes to allow the seasoning to penetrate.
2
Prepare the Garlic and Rosemary
Peel and crush the garlic cloves slightly with the flat side of a knife. Rinse the fresh rosemary sprigs and set aside.

3
Heat the Pan
In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until it shimmers but does not smoke.
4
Sear the Steaks
Add the ribeye steaks to the pan and sear for about 4-5 minutes on one side without moving them, until a nice crust forms. Flip the steaks.
5
Add Garlic and Rosemary
After flipping the steaks, add the crushed garlic and rosemary to the pan. Continue to cook for another 4-5 minutes for medium-rare, spooning the oil and juices over the steaks with a spoon.
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 higher doneness is desired.
7
Rest the Steaks
Remove the steaks from the pan and let them rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute.

8
Prepare Asparagus
Trim the tough ends off the asparagus. In the same pan used for the steak, add a bit more olive oil if necessary and sauté the asparagus for 5-7 minutes until tender.
9
Prepare Potatoes
Wash and boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and serve alongside the steak.