Ribeye Steak Recipe

Bring steak to room temperature
- Take steaks out of the fridge 30–40 minutes before cooking. Pat dry with paper towels to remove moisture (this helps create a nice crust).
Season generously
- Rub both sides with olive oil, then season well with salt and black pepper.
Heat your skillet
- Use a heavy skillet (cast iron is best). Heat it over high heat until very hot — the surface should almost smoke.
Sear the steaks
- Add the steaks to the dry skillet and don’t move them for 2–3 minutes.
- Flip and sear the other side for another 2–3 minutes.
Add butter and aromatics
- Reduce heat to medium. Add butter, smashed garlic, and rosemary or thyme.
- Tilt the pan and use a spoon to baste the steaks with the melted butter for 1–2 minutes.
Check doneness
- Use a meat thermometer if possible:
  - Rare: 120–125°F (49–52°C)
  - Medium-rare: 130–135°F (54–57°C)
  - Medium: 140–145°F (60–63°C)
- Remove steaks a few degrees before your target—they’ll continue to cook slightly while resting.
Rest and serve
- Transfer steaks to a plate and let them rest for 5–10 minutes before slicing.
- Spoon over the buttery pan juices before serving.

For a grilled version, cook over high heat for 4–5 minutes per side for medium-rare.
Add a little smoked paprika or garlic powder for extra flavor in your seasoning rub.
Serve with garlic mashed potatoes, sautéed mushrooms, or a fresh green salad for the perfect steak dinner.

Would you like me to give you a garlic butter ribeye steak version — the kind that’s extra flavorful and restaurant-style?