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Ingredients
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Meat
Seasoning
Optional Marinade (for additional flavor)
Method
Preparation
- 1
Prepare the Marinade (Optional)
If using the optional marinade, mix the soy sauce, Worcestershire sauce, fresh rosemary, and fresh thyme in a bowl. Place the ribeye steaks in a resealable plastic bag or shallow dish, pour the marinade over the steaks, and ensure they are well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
- 2
Season the Steaks
Remove the steaks from the marinade (if used) and pat them dry with paper towels. Season both sides generously with kosher salt, black pepper, and garlic powder.
Cooking
- 3
Heat the Pan
In a large cast-iron skillet or heavy frying pan, heat the olive oil over medium-high heat until shimmering but not smoking.
- 4
Sear the Steaks
Once the oil is hot, carefully place the ribeye steaks in the pan. Sear for 4-5 minutes without moving them to develop a nice crust.
- 5
Flip and Cook
Using tongs, flip the steaks and reduce the heat to medium. Cook for an additional 3-5 minutes for medium-rare, or longer depending on your preferred doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium, and 160°F for well done).
- 6
Rest the Steaks
Once cooked to your liking, transfer the steaks to a plate and cover loosely with aluminum foil. Allow them to rest for at least 5 minutes before slicing. This helps retain the juices.
