Ribeye 14oz Recipe

Cooking Instructions

1. 1

   Prepare the Steak

   Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps it cook more evenly.

2. 2

   Season the Steak

   Generously season both sides of the ribeye steak with kosher salt and black pepper. Let it sit for another 10 minutes to absorb the seasoning.

3. 3

   Heat the Pan

   In a large cast-iron skillet or heavy frying pan, heat the olive oil over medium-high heat until it shimmers but does not smoke.

4. 4

   Sear the Steak

   Carefully place the seasoned ribeye steak in the hot pan. Sear for about 4-5 minutes on one side without moving it to develop a nice crust.

5. 5

   Flip the Steak

   Using tongs, flip the steak over and add the garlic cloves, fresh rosemary, and butter to the pan.

6. 6

   Baste the Steak

   As the steak cooks on the second side (about another 4-5 minutes for medium-rare), tilt the pan slightly and use a spoon to baste the steak with the melted butter and juices in the pan.

7. 7

   Check for Doneness

   Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for 130°F (54°C).

8. 8

   Rest the Steak

   Once cooked to your liking, remove the ribeye steak from the skillet and transfer it to a cutting board. Let it rest for at least 5-10 minutes to allow the juices to redistribute.

9. 9

   Slice and Serve

   After resting, slice the steak against the grain and serve it hot. You can drizzle any remaining pan juices over the steak for extra flavor.