Pat’s Ribeye Recipe

Time40m

Serves2

Indulge in Pat's Ribeye, a succulent cut of beef that is expertly grilled to perfection, boasting a rich marbling that melts in your mouth. Seasoned with a blend of savory herbs and spices, this juicy steak is served with a side of roasted garlic mashed potatoes and seasonal vegetables, creating a harmonious balance of flavors. Perfect for any meat lover, Pat's Ribeye promises a satisfying and memorable dining experience.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Instructions

Prepare the Steak

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.

Season the Steaks

Drizzle olive oil over both sides of the steaks and rub it in. Season generously with kosher salt, black pepper, and garlic powder.

Preheat the Pan

Heat a cast-iron skillet or heavy pan over high heat until it's smoking hot.

Cook the Steaks

Place the steaks in the hot skillet and cook for about 4-5 minutes on one side without moving them. Flip the steaks and add butter and rosemary to the pan.

Baste the Steaks

As the steaks cook on the second side (about 4-5 minutes), tilt the pan slightly and use a spoon to baste the ribeyes with the melted butter and drippings.

Check for Doneness

Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Rest the Steaks

Remove the steaks from the pan and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Serve

Slice the steaks against the grain and serve with your choice of sides.