Step 2: Seasoning the Steak
Once your steak has warmed up, it’s time to season it generously. Take a good handful of sea salt flakes and freshly ground black pepper and sprinkle them liberally over both sides of the steak. Don’t be shy — seasoning is what brings out the deep flavors of the beef. Press the seasoning gently into the meat with your fingers to help it stick well.
Step 3: Heating the Pan
Choose a heavy-bottomed frying pan or cast-iron skillet for cooking your steak, as it will hold and distribute heat evenly. Place the pan on the stove and turn the heat to medium-high. If you’re cooking two steaks, make sure your pan is large enough to accommodate both without crowding — if not, heat up two pans simultaneously.
Step 4: Cooking the Ribeye
When the pan is hot and ready (you should feel the heat radiating off the surface), carefully lay the steak into the pan. You should hear a satisfying sizzle immediately — that’s the Maillard reaction working its magic to create a deliciously caramelized crust.
Cook the steak for about 2 to 3 minutes on each side for a 3cm thick cut. This time can vary depending on your preferred level of doneness:
-
For rare, aim for an internal temperature of around 50°C (122°F)
-
For medium, target about 60°C (140°F)
-
For well-done, cook until 70°C (158°F) or above
If you have a meat thermometer, use it to check the steak’s internal temperature for perfect precision.
Step 5: Adding Butter, Thyme, and Garlic
After flipping your steak the first time, it’s time to add flavor boosters. Toss the butter, thyme sprigs, and the crushed garlic clove into the pan. As the butter melts, tilt the pan slightly towards you so the butter pools at the bottom. Use a spoon to continually baste the butter over the steak. This technique helps to infuse the meat with rich, aromatic flavors and keeps it moist and tender.
Baste for about one minute, allowing the steak to soak up all those beautiful herb and garlic notes.
Step 6: Resting the Steak
Once your steak has reached your desired doneness, carefully remove it from the pan and place it on a warm plate or cutting board. Resist the urge to cut into it immediately! Resting your steak for at least 5 minutes is essential. During cooking, the heat forces the juices toward the center, and resting allows those juices to redistribute evenly throughout the meat. If you slice too soon, all those flavorful juices will escape, leaving your steak dry.
Cover the steak loosely with aluminum foil to keep it warm during the resting period.
Step 7: Serving Your Ribeye
After resting, slice the steak against the grain into strips. This slicing method helps make the meat even more tender and enjoyable to eat. Sprinkle a little more sea salt and freshly ground black pepper if desired, then serve immediately.
Pair your perfect ribeye steak with your favorite sides — creamy mashed potatoes, roasted vegetables, a fresh salad, or even a rich red wine sauce. The possibilities are endless!
Tips for the Best Ribeye Steak Experience:
-
Use high-quality, well-marbled ribeye for maximum flavor and tenderness.
-
Make sure your pan is smoking hot before you add the steak to get a good sear.
-
Don’t overcrowd the pan to ensure a crispy crust forms properly.
-
Use a thermometer for foolproof doneness every time.
-
Experiment with basting using different herbs like rosemary or sage for variety.