Mouthwatering Ribeye Steak
Mouthwatering Ribeye Steak
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
15 minutes
Calories
650
A ribeye steak is a premium cut of beef prized for its rich marbling, tenderness, and robust flavor. This steak is sourced from the rib section of the cow, known for its well-developed muscles and ample intramuscular fat, which contributes to the steak's exceptional taste and juiciness. The marbling, or fat dispersion throughout the meat, gives the ribeye its signature tenderness and imparts a buttery texture when cooked.
Ribeye steaks typically feature a bone-in or boneless option, with the bone-in cut often referred to as a "rib steak" or "ribeye roast." The bone enhances the overall flavor during cooking. When prepared, ribeye steaks are known for their beautiful marbling, resulting in a juicy and flavorful dining experience. The beefy, succulent taste, combined with a well-cooked crust, makes ribeye steak a favorite among steak enthusiasts and a popular choice for grilling, searing in a cast iron skillet, or cooking in the oven.
Robert Moreland
Ingredients
-
2 boneless ribeye steaks (about 1.5 inches thick)
-
2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
-
Salt to taste
-
Pepper to taste
Directions
Preheat your oven to 400°F (200°C).
Take the ribeye steaks out of the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Season the steaks generously with salt and pepper on both sides.
Place the cast iron skillet on the stovetop over medium-high heat. Add olive oil and let it heat until shimmering but not smoking.
Carefully place the ribeye steaks in the hot skillet. Sear for 3-4 minutes on each side until a golden-brown crust forms.
Reduce the heat to medium-low. Add minced garlic, rosemary sprigs, and butter to the skillet. Spoon the melted butter over the steaks.
Transfer the cast iron skillet to the preheated oven. Roast for about 3-5 minutes.
Remove the skillet from the oven and return it to the stovetop on medium heat and baste the steaks with the melted butter for 2-3 minutes for medium-rare using a spoon or by tilting the skillet adjusting the time based on your preferred doneness.
Remove the skillet from the heat and let the steaks rest for 5-10 minutes on a cutting board. This allows the juices to redistribute.
Serve with the pan juices, garlic, and rosemary.
