- Preparation:
- Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly.
- Seasoning:
- Season both sides of the steak generously with salt and freshly ground black pepper. You can also add minced garlic or fresh herbs if desired. The salt will help enhance the flavor of the steak.
- Preheat the Cooking Surface:
- Preheat your grill, stovetop skillet, or grill pan to high heat. You want it to be very hot to get a good sear on the steak.
- Cooking:
- Brush the steak with a little olive oil to prevent sticking and add a nice sear. Place the steak on the hot grill or skillet.
- For a medium-rare steak, sear it for about 4-5 minutes on each side. Adjust the time to your preferred level of doneness. You can use a meat thermometer to check the internal temperature (145°F or 63°C for medium-rare).
- If you like your steak with a crust, avoid flipping it too often. You can flip it only once during the cooking process.
- Resting:
- After cooking, remove the steak from the heat and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat, resulting in a juicier steak.
- Slicing and Serving:
- Slice the ribeye steak against the grain (the direction of the muscle fibers) to ensure tenderness. Serve it with your favorite sides, such as mashed potatoes, grilled vegetables, or a simple salad.
- Optional: Add Butter or Sauce:
- You can enhance the flavor of your ribeye by adding a pat of butter to the hot steak just before serving. This creates a delicious buttery finish. Additionally, you can make a sauce or glaze to drizzle over the steak if desired.
Remember that cooking times may vary depending on the thickness of your ribeye steak and your preferred level of doneness. It’s best to use a meat thermometer to ensure the steak is cooked to your desired temperature. Enjoy your succulent and flavorful ribeye steak!