A perfectly cooked ribeye is one of life’s simple luxuries, and the secret is all in the technique. With just a few ingredients and a hot pan, you can create a rich, buttery, melt-in-your-mouth steak right at home. This method gives you that irresistible crust, a tender center, and flavors that make any dinner feel like a special occasion.
Ribeye steak
📝 Ingredients
| Ingredient | Quantity |
|---|---|
| Rib-eye steak | 1 |
| Flaky sea salt | To taste |
| Freshly ground black pepper | To taste |
| Butter | 50g |
| Thyme | 2 sprigs |
| Garlic clove, bashed (skin on) | 1 |
👩🍳 Instructions
Remove the ribeye from the refrigerator at least 30 minutes before cooking so it reaches room temperature. This step helps the steak cook evenly from edge to center.
When you’re ready to begin, season the steak generously on both sides with plenty of salt and black pepper. Sprinkle from above to coat it evenly.
Heat a frying pan until it’s smoking hot. If you’re cooking more than one steak, use a second pan or a larger skillet so each steak has plenty of space. Add the steak and cook over medium-high heat for 2–3 minutes per side, depending on the thickness and your preferred doneness. A 3 cm steak usually hits medium-rare around the 5-minute mark. If using a thermometer, aim for 50°C for rare, 60°C for medium, or 70°C for well-done.
After flipping the steak for the first time, add the butter, thyme, and crushed garlic to the pan. Tilt the pan slightly so the melted butter pools, then spoon it repeatedly over the steak for about a minute to infuse rich flavor.
Remove the steak from the pan and let it rest for 5 minutes. This allows the juices to redistribute so every slice stays tender and flavorful instead of running onto the cutting board.
Slice the ribeye against the grain, add a little extra seasoning if needed, and serve with your favorite sides or sauce for an unforgettable meal.
