Skillet Ribeye Steak Recipe
A good quality ribeye steak doesn’t need a sauce or a fancy rub. The flavor is all in the beautiful marbling (the intramuscular fat that carries the rich, delicious beef flavor). Pan sear your ribeye in a cast iron skillet to a medium rare (anything more is waste of meat!), and serve alone or with roasted vegetables and rice. All you need is sea salt, pepper, a sprig of rosemary, two garlic cloves (peeled and crushed with the back of a knife), and a hunk of butter, and you’re all set to create some beefy goodness.
Source The Highest Quality Meat
As with any cooking experience, start by purchasing freshest, highest quality ingredients available. The ribeyes from Dean & Peeler’s Meatworks in Poth, Texas offer clean flavor and loads of delicious marbling. Plus, they’re delivered right to your door.
Bring to Room Temperature
Remove the steak from the refrigerator about 30 minutes before turning on the heat. By bringing your meat to room temperature before cooking, you ensure that the center portion of the steak does not lag behind the surface in terms of heating. Cooking a steak while it’s still cold can result in a raw or overly pink center while the surface portion is overcooked and dry. Next, generously coat the ribeye with sea salt and freshly ground black pepper. The seasonings will form a crust when interacting with high heat.
Sear & Butter Baste
Bring your cast iron skillet up to medium high heat before adding a dash of olive oil to the pan. Add your ribeye steak to the pan and sear for 5 minutes before turning. Sear for another 3 minutes, then make sure use tongs to hold the steak perpendicular to the surface of the pan, searing on all sides (about 2 minutes). Turn the steak back on to the second-cooked side and add butter, rosemary sprig and garlic cloves to the pan. Use a spoon to baste the steak with the butter and herbs for 3 minutes before removing from the pan. If your ribeye is extra thick (2 inches or more), you may need to baste for another minute or two.
Rest & Slice Against the Grain
Let your steak rest on a cutting board for 10 minutes. As your kitchen will now be filled with delicious, smoky, beefy goodness, you will be tempted to cut into the meat to have a taste, but it is extremely important to allow the juices in your steak to relax before cutting in. After your ribeye has a little nap, cut into 1 inch slices against the grain. If you aren’t sure which way the grain is going, cut off a corner and examine, looking for the telltale stringy muscle fibers. The goal is to reduce the length of the those fibers as much as possible, to ensure the tenderest possible experience. If you don’t see vertical lines across the slice, you aren’t slicing in the right direction.
Serve with sides of your choice and enjoy!