Take ribeye out of the fridge 30–45 min before cooking. Pat dry with paper towels.
Season generously:
Rub steaks with oil, salt, and pepper on both sides.
Heat your pan:
Use a heavy skillet (cast iron is best). Heat until very hot.
Sear:
Place steaks in pan, don’t move them for 2–3 min. Flip and sear the other side another 2–3 min.
Add butter, garlic, and herbs. Tilt the pan and spoon the melted butter over the steaks (basting) for extra flavor.
Check doneness:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C) (Use an instant thermometer for best accuracy.)
Rest:
Transfer to a plate, tent loosely with foil, and rest 5–10 minutes before slicing.
Serving ideas
Classic: with baked potato 🥔 and sour cream
Fancy: with red wine sauce or mushroom cream sauce
Rustic: with garlic butter and grilled veggies
👉 Pro tip: If your ribeye is thicker than 1.5 inches, use the reverse-sear method (slow cook in oven at 250°F until ~10°F under target temp, then sear in a hot skillet for 1–2 min per side).
Ashley, do you want me to also share a Hungarian twist on ribeye (seared with paprika butter and served with potatoes) for your collection of Hungarian-inspired recipes? 🇭🇺
