Ribeye 10 Oz Recipe

Time45m

Serves1

Make Ribeye 10 Oz 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
Resting the Steak
Remove the ribeye steak from the refrigerator and let it rest at room temperature for about 30 minutes before cooking. This helps it cook evenly.
2
Drying the Steak
Pat the steak dry with paper towels to remove excess moisture. This will help achieve a good sear.
3
Oiling the Steak
Rub the steak with olive oil, ensuring it is evenly coated on both sides.
4
Seasoning the Steak
Season both sides of the ribeye generously with kosher salt, black pepper, and garlic powder.

5
Preheating the Pan
Preheat a cast-iron skillet or grill over high heat until it is very hot. You can test the heat by flicking a few drops of water onto the surface; if they sizzle and evaporate immediately, it’s ready.
6
Searing the Steak
Carefully place the ribeye steak in the hot skillet or on the grill. Let it sear without moving it for about 4-5 minutes.
7
Flipping and Finishing
Flip the steak using tongs and add the sprig of fresh rosemary to the skillet. Cook for an additional 4-5 minutes for medium-rare, or until it reaches your desired doneness.
8
Resting the Cooked Steak
Once cooked, remove the steak from the skillet and let it rest on a plate for 5-10 minutes before slicing. This allows the juices to redistribute.

9
Cooking Asparagus
While the steak is resting, prepare the asparagus by trimming the ends and tossing them in a little olive oil, salt, and pepper. Grill or sauté them for 5-7 minutes until tender.
10
Preparing Potatoes
For the potatoes, wash and cut them into quarters. Boil in salted water for about 15-20 minutes until tender. Drain and toss with butter, salt, and pepper before serving.