Case Of 16 Oz. Ribeyes Recipe

Prepare the Steaks

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This ensures even cooking.

Season the Steaks

Generously season both sides of each ribeye steak with salt, black pepper, and garlic powder. Pat the seasoning into the meat to help it adhere.

Heat the Pan

In a large cast-iron skillet or grill pan, heat the olive oil over medium-high heat until shimmering but not smoking.

Cook the Steaks

Add the ribeye steaks to the hot pan, ensuring not to overcrowd. Sear the steaks for about 4-5 minutes on one side until a crust forms.

Flip the Steaks

Using tongs, flip the steaks and cook for another 4-5 minutes for medium-rare, or until desired doneness is reached. Add butter, rosemary, and thyme to the pan.

Baste the Steaks

As the steaks cook, tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herbs for added flavor.

Check for Doneness

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C).

Rest the Steaks

Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

Serve

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