Ribeye Steak Recipe
Hand-cut ribeye steak cooked to perfection.
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.
Steak Ingredients
Method
Preparation
- 1
Prepare the Steak
Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. This ensures even cooking.
- 2
Seasoning
Generously season both sides of the ribeye steaks with salt and black pepper. Press the seasoning into the meat for better adherence.
Cooking
- 3
Heat the Pan
In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until it's shimmering but not smoking.
- 4
Sear the Steaks
Carefully place the ribeye steaks in the hot pan. Sear for about 4-5 minutes on one side without moving them, allowing a crust to form.
- 5
Add Aromatics
After 4-5 minutes, flip the steaks. Add the garlic cloves (smashed) and rosemary sprigs to the pan. Cook for another 4-5 minutes for medium-rare, spooning the oil and aromatics over the steaks.
- 6
Check Doneness
Use a meat thermometer to check the internal temperature of the steak. Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- 7
Rest the Steaks
Once cooked to your desired doneness, remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes. This allows the juices to redistribute.
Serving
- 8
Slice and Serve
Slice the ribeye against the grain and serve immediately. Enjoy with your favorite sides!