Ribeye Recipe

Time1h

Serves1

14 oz. USDA Certified Angus Beef Ⓡ upper 1/3 cut. Well marbled & char crusted.

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Ingredients

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1
Prepare the Ribeye
Take the ribeye steak out of the refrigerator and let it come to room temperature for about 30-45 minutes before cooking. This helps in even cooking.
2
Season the Steak
Generously season both sides of the ribeye with kosher salt and freshly ground black pepper. Make sure to rub the seasoning into the meat for better flavor.

3
Preheat the Grill or Pan
If using a grill, preheat it to high heat. If using a skillet, heat a cast-iron skillet on medium-high heat and add olive oil, swirling to coat the bottom.
4
Sear the Steak
Once the grill or skillet is hot, carefully place the ribeye on it. Sear for about 4-5 minutes on one side without moving it to form a nice crust.
5
Flip and Add Aromatics
Flip the steak and if desired, add minced garlic, chopped rosemary, and butter to the skillet. Sear the other side for another 4-5 minutes for medium-rare, adjusting time for desired doneness.
6
Check for Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C). Remove the steak from heat once it reaches the desired temperature.

7
Let It Rest
Transfer the ribeye to a cutting board and let it rest for 5-10 minutes. This allows juices to redistribute within the meat.
8
Slice and Serve
Slice the steak against the grain and serve immediately. Optionally drizzle with pan juices and garnish with additional rosemary.