Description
Sizzling ribeye steak brings robust flavors from traditional Texas grilling techniques. Perfectly seasoned meat promises a mouthwatering experience that highlights premium beef’s natural richness.
Ingredients
Scale
- 1 ribeye steak (1.25–1.5 inches thick, about 12–16 oz / 340–450 g)
- 2 tbsps unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- 1 tbsp olive oil
- 1 tsp salt (preferably coarse or kosher salt)
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
Instructions
- Skillet Preparation: Heat cast-iron skillet intensely until surface radiates extreme warmth, creating perfect searing environment.
- Oil Application: Delicately coat skillet with thin layer of high-heat resistant oil to guarantee uniform meat contact and prevent sticking.
- Initial Searing: Position ribeye into scorching pan, allowing complete surface connection without repositioning, developing deep caramelized golden-brown exterior through uninterrupted contact.
- Precision Turning: Rotate steak methodically, exposing first side’s achieved coloration and continuing cooking on alternate surface to match identical intensity and texture.
- Flavor Enhancement: Reduce skillet temperature, introduce aromatic butter, crushed garlic, and fresh herbs, creating decadent basting liquid that permeates meat with complex flavor profiles.
- Butter Infusion: Consistently cascade herbed butter across steak’s surface, maintaining moisture and integrating rich herbaceous undertones throughout cooking process.
- Temperature Monitoring: Track internal temperature meticulously, achieving desired doneness – rare (120°F), medium-rare (130°F), or medium (140°F) with surgical precision.
- Resting Protocol: Carefully transfer ribeye to designated resting surface, allowing internal juices to redistribute, guaranteeing maximum tenderness and optimal flavor concentration before slicing.
Notes
- Choose High-Heat Skillet: Cast-iron provides unbeatable heat retention and creates perfect sear, enhancing steak’s caramelized exterior and developing deep flavor profiles.
- Control Oil Selection: Use high smoke-point oils like avocado or grapeseed to prevent burning and ensure smooth, even cooking without bitter taste.
- Master Temperature Precision: Use meat thermometer for accurate doneness, removing steak slightly before desired temperature since internal heat continues rising during resting phase.
- Practice Minimal Movement: Allow steak to develop uninterrupted golden-brown crust by avoiding excessive flipping, creating restaurant-quality caramelization and sealing in delicious juices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 600
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 46 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 52 g
- Cholesterol: 120 mg