Ribeye steak

Ribeye steak is a rich, flavorful cut of beef that’s perfect for a special dinner or a weekend treat. This recipe is simple, yet it highlights the natural taste of the ribeye with the addition of sea salt, black pepper, butter, thyme, and garlic. Let’s dive into this delicious recipe and learn how to make it step-by-step.

Ingredients

• 1 ribeye steak
• Sea salt flakes
• Freshly ground black pepper
• 50g butter
• 2 sprigs of thyme
• 1 clove of crushed garlic with its skin

Instructions

Step 1: Prepare the Steak

1. Season the Steak:
   • Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes. This helps ensure even cooking.
   • Generously season both sides of the steak with sea salt flakes and freshly ground black pepper. Pat the seasonings into the meat.

Step 2: Preheat the Pan

1. Heat the Pan:
   • Heat a heavy-bottomed skillet or cast-iron pan over high heat until it is very hot. This will help you achieve a nice sear on the steak.

Step 3: Sear the Steak

1. Sear One Side:
   • Place the steak in the hot pan and let it sear undisturbed for about 3-4 minutes, depending on the thickness of the steak, until a golden-brown crust forms.
2. Flip and Add Ingredients:
   • Flip the steak and add 50g of butter, 2 sprigs of thyme, and the crushed clove of garlic to the pan.
3. Baste the Steak:
   • As the butter melts, use a spoon to continuously baste the steak with the melted butter and aromatics. This adds flavor and keeps the steak moist. Continue to cook for another 3-4 minutes for medium-rare, or adjust the time based on your preferred doneness.

Step 4: Check Doneness

1. Use a Meat Thermometer:
   • For accuracy, use a meat thermometer to check the internal temperature. The temperatures are:
     • Rare: 120°F (49°C)
     • Medium-Rare: 130°F (54°C)
     • Medium: 140°F (60°C)
     • Medium-Well: 150°F (65°C)
     • Well-Done: 160°F (71°C)

Step 5: Rest the Steak

1. Rest:
   • Remove the steak from the pan and transfer it to a cutting board. Let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat, making it more tender and flavorful.

Step 6: Serve

1. Slice and Serve:
   • Slice the ribeye steak against the grain and serve immediately. Spoon some of the pan juices over the top for added flavor.

Cooking Notes and Tips

• Pan: Use a heavy-bottomed skillet or cast-iron pan for the best sear.
• Resting: Allowing the steak to rest after cooking is crucial for maintaining its juiciness.
• Aromatics: Feel free to add more herbs such as rosemary or sage for additional flavor.

Variations

Herb-Crusted Ribeye

• Add Herbs:
  • Combine minced fresh herbs such as rosemary, thyme, and parsley with the salt and pepper before seasoning the steak.

Garlic Butter Ribeye

• Garlic Butter:
  • Mix softened butter with minced garlic and fresh herbs. Place a dollop of garlic butter on the steak after cooking for an extra burst of flavor.

Spicy Ribeye

• Add Spice:
  • Add a sprinkle of cayenne pepper or crushed red pepper flakes to the seasoning mix for a spicy kick.

Serving Suggestions

Side Dishes

• Mashed Potatoes:
  • Serve the ribeye steak with creamy mashed potatoes for a classic pairing.
• Grilled Vegetables:
  • Pair with grilled asparagus, bell peppers, or zucchini for a healthy side.
• Salad:
  • A fresh green salad with a light vinaigrette can balance the richness of the steak.

Sauces

• Red Wine Sauce:
  • Serve with a rich red wine sauce or a simple pan sauce made from the steak drippings.
• Chimichurri:
  • Add a fresh, tangy chimichurri sauce for a burst of flavor.
• Blue Cheese Butter:
  • Top the steak with blue cheese butter for a decadent finish.

FAQs

Q: How can I achieve a perfect sear on my steak? A: Ensure your pan is very hot before adding the steak. Do not move the steak around once it’s in the pan to allow a crust to form. Sear each side until it is nicely browned.

Q: Can I cook this steak on the grill? A: Yes, you can cook the ribeye steak on a preheated grill. Sear it over high heat for 3-4 minutes per side, then move it to a cooler part of the grill to finish cooking to your desired doneness.

Q: How do I store leftover steak? A: Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or enjoy cold in a salad or sandwich.

Q: What is the best way to reheat steak without drying it out? A: Reheat the steak gently in a low oven (250°F/120°C) until warmed through. Alternatively, you can reheat it in a skillet over medium-low heat, basting with butter to keep it moist.

Q: Can I use this method for other cuts of steak? A: Yes, this method works well for other cuts of steak such as New York strip, filet mignon, or T-bone.

A perfectly cooked ribeye steak is a simple yet luxurious dish that’s sure to impress. With its rich flavor and tender texture, this steak, seasoned with sea salt, black pepper, butter, thyme, and garlic, is a true culinary delight. Whether you stick to the classic recipe or try one of the variations, this ribeye steak is easy to make and always satisfying. Enjoy making and sharing this delicious meal with your family and friends!