Ribeye Steak — Don’t Lose This Delicious Recipe! Recipe

Introduction

This ribeye steak recipe is perfect for anyone craving a juicy, flavorful cut of beef. With simple seasonings and a butter-garlic baste, you’ll achieve a deliciously seared steak every time. It’s an easy way to enjoy steakhouse quality at home.

Ingredients

• 2 ribeye steaks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika (optional)
• 1 tablespoon butter
• 2 cloves garlic, smashed
• Fresh rosemary or thyme sprig (optional, for aroma)

Instructions

1. Step 1: Pat the ribeye steaks dry with paper towels, then rub both sides with olive oil.
2. Step 2: In a small bowl, mix garlic powder, onion powder, salt, black pepper, and smoked paprika if using.
3. Step 3: Season the steaks generously on both sides, pressing the spice mixture into the meat.
4. Step 4: Heat a cast-iron skillet over medium-high heat until hot. Add the butter, smashed garlic, and herb sprig if using.
5. Step 5: Place the steaks in the pan and sear for 3–4 minutes per side for medium-rare, or cook longer to your preferred doneness.
6. Step 6: While cooking, spoon the melted butter, garlic, and herbs over the steaks to enhance flavor.
7. Step 7: Remove steaks from heat, tent loosely with foil, and let rest for 5 minutes before slicing and serving.

Tips & Variations

• Let the steaks come to room temperature before cooking for even searing.
• Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
• Swap smoked paprika for chili powder or cayenne for a spicy kick.
• Try finishing the steak with a splash of balsamic vinegar or Worcestershire sauce for extra depth.

Storage

Store leftover cooked ribeye steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 250°F until warmed through to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak with this recipe?

Yes, this method works well with other cuts like New York strip or sirloin, though cooking times may vary slightly.

How do I know when the steak is done?

Use a meat thermometer for accuracy: 130°F is medium-rare, 140°F is medium. You can also check by feel if experienced.

Ribeye Steak — Don’t Lose This Delicious Recipe! Recipe

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★★★★★

4.8 from 52 reviews

A flavorful and simple recipe for perfectly seared ribeye steaks with a buttery garlic and herb finish, ideal for a quick and delicious steak dinner.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak

• 2 ribeye steaks

Seasoning

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika (optional)

For Cooking

• 1 tablespoon butter
• 2 cloves garlic, smashed
• Fresh rosemary or thyme sprig (optional, for aroma)

Instructions

1. Prepare the Steaks: Pat the ribeye steaks dry thoroughly with paper towels to ensure a good sear. Rub both sides liberally with olive oil to help the seasoning adhere and promote browning.
2. Mix Seasonings: In a small bowl, combine garlic powder, onion powder, salt, black pepper, and smoked paprika if using. This creates a balanced, flavorful rub for the steak.
3. Season the Steaks: Generously apply the spice mixture to both sides of each steak, pressing the seasonings into the meat for maximum flavor penetration.
4. Heat the Skillet: Place a cast-iron skillet over medium-high heat and allow it to get very hot. Add butter, smashed garlic cloves, and fresh rosemary or thyme sprigs to the pan to infuse aroma and flavor into the butter.
5. Sear the Steaks: Add the steaks to the hot skillet and cook for 3-4 minutes on each side for medium-rare, adjusting time for desired doneness. As they cook, spoon the melted garlic herb butter over the steaks to baste and enhance flavor.
6. Rest the Steaks: Remove the steaks from the skillet and loosely tent them with foil. Let them rest for 5 minutes to allow the juices to redistribute, ensuring a juicy and tender steak when sliced.

Notes

• For thicker steaks, you may need to finish cooking in a preheated oven at 400°F (200°C) after searing to reach desired doneness.
• Use a meat thermometer to ensure accurate doneness: 130°F for medium-rare, 140°F for medium.
• Letting the steak come to room temperature before cooking can help cook evenly.
• Butter and herbs add richness and aroma but can be omitted for a leaner version.
• You can substitute fresh herbs based on preference, such as sage or oregano.

Keywords: ribeye steak, steak recipe, seared steak, cast iron skillet, garlic butter steak, easy steak dinner