Instructions
- Bring the Steak to Room Temperature
Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly. - Season the Steak
Pat the steak dry with paper towels. Season generously on both sides with salt and black pepper. If desired, you can also add garlic powder or a pinch of smoked paprika. - Heat the Cooking Surface
Heat a cast iron skillet or grill over high heat until very hot. Add olive oil or butter to the pan to prevent sticking and enhance flavor. - Sear the Steak
Place the ribeye steak in the hot skillet or on the grill. Let it cook undisturbed for about 4–5 minutes on the first side to create a deep golden crust. - Flip and Continue Cooking
Flip the steak and cook for another 3–5 minutes, depending on your preferred doneness. Use a meat thermometer for accuracy:
- Rare: 125°F (51°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
- Add Butter and Herbs (Optional)
During the last minute of cooking, add a small piece of butter and fresh herbs like rosemary or thyme to the pan. Spoon the melted butter over the steak for extra flavor. - Let the Steak Rest
Remove the steak from the heat and let it rest on a cutting board for 5–10 minutes. Resting allows the juices to redistribute, keeping the steak tender and juicy. - Slice and Serve
Slice the steak against the grain and serve with your favorite sides.
Recipe Details
Prep Time: 10 minutes
Resting Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 1–2
Difficulty Level: Easy
Variations & Substitutions
- Add a garlic butter sauce on top for extra richness.
- Marinate the steak for a few hours in olive oil, garlic, and herbs for deeper flavor.
- Try a spice rub with smoked paprika, cumin, and chili powder for a bold twist.
- Finish with chimichurri sauce or a light balsamic glaze.
Serving Suggestions
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