Ribeye* Recipe
Twelve ounce cut, generously marbled
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Ingredients
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Meat
Seasoning
Cooking Fat
Optional Garnish
Method
Preparation
- 1
Prepare the Ribeye
Remove the ribeye steak from the refrigerator and allow it to come to room temperature for about 30 minutes. This ensures even cooking.
- 2
Season the Steak
Pat the ribeye dry with paper towels to remove excess moisture. Generously season both sides with salt, black pepper, garlic powder, and rosemary.
Cooking
- 3
Heat the Pan
In a heavy skillet or cast-iron pan, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- 4
- 5
Optional Butter Baste
For added flavor, during the last minute of cooking, add 1 tablespoon of butter to the pan. Use a spoon to baste the melted butter over the steak.
Resting and Serving
- 6
Rest the Steak
Remove the ribeye from the skillet and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for about 5-10 minutes.
- 7
Garnish and Serve
Slice the ribeye against the grain and sprinkle with chopped fresh parsley if desired. Serve immediately.