Juicy Ribeye Steak
Indulge in the richness of perfectly cooked ribeye steaks with this straightforward guide. These steaks, known for their marbling and tenderness, are prepared with a simple method that elevates their natural flavor, making each bite irresistibly juicy and delicious.
Ingredients
- 2 tablespoons butter or compound herbed butter
- 1 tablespoon steak seasoning or kosher salt and cracked black pepper to taste
- 2 tablespoons olive oil or vegetable oil
- 2 ribeye steaks approximately 1 inch thick
Instructions
- Allow the steaks to come to room temperature by removing them from the refrigerator at least 45 minutes prior to cooking.
- Shortly before grilling, apply a coat of olive or vegetable oil to each steak, then season liberally with your preferred steak rub or a mixture of kosher salt and black pepper.
Grill Method:
- Heat the grill to a medium temperature, roughly 375°F.
- Place the seasoned steaks on the preheated grill. For medium-rare, cook for 5 to 6 minutes on each side; for medium, extend to 6 to 7 minutes per side.
- Once grilled, transfer steaks to a platter, place a small amount of butter atop each, and tent loosely with foil. Let them rest for 5 to 10 minutes to retain juices.
Oven Method:
- Set the oven to 400°F.
- On the stovetop, heat a cast-iron skillet over medium-high heat. Sear the steaks for 2 minutes on each side until a golden crust forms.
- Transfer the pan to the oven and roast for 11 to 14 minutes, or until the internal temperature reaches your desired doneness.
- Remove the steaks promptly from the skillet, top each with a dab of butter, tent with foil, and allow to rest for 5 to 10 minutes before serving.
Notes
Use approximately 1 tablespoon of seasoning for every pound of meat, adjusting to taste.
Steak doneness will vary based on thickness and initial temperature. To prevent overcooking, remove the meat from heat when it is 5°F below the target internal temperature. According to FDA guidelines, a minimum internal temperature of 145°F with a 3-minute rest is recommended.
Steak doneness will vary based on thickness and initial temperature. To prevent overcooking, remove the meat from heat when it is 5°F below the target internal temperature. According to FDA guidelines, a minimum internal temperature of 145°F with a 3-minute rest is recommended.