Tender, juicy, perfection! This is the only way to cook an unbelievably flavorful and mouth-wateringly tasty Ribeye Steak. With just a few simple ingredients, steak night will never be the same again!
Cooking a premium cut of beef like Ribeye can be quite intimidating but with this recipe it doesn’t have to be! With top tips on how to get the perfectly charred sear and timings to cook your steak to your desired rarity, this recipe is for you.
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Ingredients
- Ribeye steaks
- Salt and pepper
- Unsalted butter
- Garlic
- Parsley
- Rosemary
- Thyme
See recipe card for quantities.
Step by step photographs:
- Step 1: To a food processor, add your unsalted butter, garlic, parsley and rosemary.
- Step 2: Blend the garlic butter until all ingredients are combined.
- Step 3: Spoon the garlic butter onto some clingfilm, shape into a log and wrap the ends.
- Step 4: Generously salt and pepper your steaks. (If you have time, leave for up to 8 hours in the fridge to remove moisture and bring to room temperature before cooking)
- Step 5: On a high heat, add vegetable oil to a pan and, when hot, add your steaks, crushed garlic cloves and rosemary sprigs.
- Step 6: While you wait for your steak to sear on one side (see below for timings), baste with the garlic oil.
- Step 7: When you’ve cooked your steak to your desired rarity (see below for timings), flip your steak and baste with the garlic oil.
- Step 8: Finally, remove your steaks from the pan and allow to rest. Baste with the oil and allow to marinate for a few minutes in its juices.
Rarity timings:
It is a fine balance between having a perfectly charred sear on your steak and ending up with a well-done Ribeye. The secret is to have your pan on a high temperature and to time your steaks exactly. With your pan on high, here are the timings to cook your RIbeye steak exactly how you like it:
- Blue: 2 minutes on each side
- Rare: 3 minutes on each side
- Medium rare (recommended): 4 minutes on each side
- Medium: 5 minutes on each side
- Well-done: 6 minutes on each side
Butter variations
This recipe calls for the simple flavours of garlic, rosemary and parsley for the compound butter. These compliment the ribeye perfectly and add an extra dollop of flavour to your already perfect steaks. However, here are a couple of ideas to make the butter your own:
- Truffle - make your steak night extra luxurious by adding a dash of truffle oil to your food processor.
- Spicy - for those who love an extra kick of spice, why not add a teaspoon of chilli powder to your butter.
- Shallot - if the rawness of a garlic doesn’t appeal to you, swap out the garlic for minced shallot.
Storage
To store the garlic butter:
Refrigeration: Place in an airtight container: Transfer the garlic butter into a small, airtight container or jar. This will keep it fresh in the fridge for up to 1-2 weeks.
Wrap in parchment paper or plastic wrap: If you prefer, you can form the garlic butter into a log using parchment paper or plastic wrap, which is great if you plan to slice off portions as needed. It will last in the fridge for about 1-2 weeks as well.
To store any left over steak:
Refrigeration: Allow the steak to cool, store in an airtight container and keep in the fridge for 2-3 days.
Reheating: To reheat your Ribeye steak, heat through on a medium heat using a pan or skillet. Ensure it has an internal temperature of 125 F (54 C).
What can I serve with my Ribeye steak?
There are plenty of fantastic recipes on this blog that will pair perfectly, here are some ideas:
- Smashed Potatoes - This recipe creates a delightfully crunchy exterior, a soft, creamy interior and a flavour explosion, all while being incredibly easy to prepare in just 10 minutes.
- Perfectly Creamy Mashed Potatoes - Deliciously creamy mashed potatoes will pair perfectly with this juicy steak and flavourful garlic butter.
- Loaded Baked Potatoes - Fluffy and creamy on the inside, deliciously crispy outside! You have to make these indulgent Loaded Baked Potatoes!
- Baked Mac and Cheese - Super cheesy with a golden topping.
Top Tip
Work ahead of time - for the perfect, crispy sear on your steak it needs to have as much moisture removed as possible. To do this, salt and pepper your steaks generously and leave in the fridge for up to 8 hours. This will draw out all the moisture, allowing your Ribeye steaks to char beautifully.
FAQ
Yes, definitely! All you need is a simple, generous seasoning of salt and pepper to bring out your steak’s wonderful flavour! No need to add anything else! Extra flavour will come from cooking the steak with rosemary and garlic and topping with garlic butter.
From my experience, there is a very small chance that you will have any of this delicious steak left over. But, if you do, store it in an airtight container in the fridge for 2-3 days. Then, reheat in a hot pan or skillet.
Easy! Make sure your steak is as dry as possible by generously salting. Heat a pan on the highest temperature and use an oil that has a high smoking point like rapeseed oil.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
Ribeye Steak
Tender, juicy, perfection! This is the only way to cook an unbelievably flavorful and mouth-wateringly tasty Ribeye Steak.
Ingredients
- 2 8oz well aged ribeye steaks
- 2 tablespoon vegetable oil
- 8 cloves garlic - 2 smashed, rest chopped
- 4 sprigs rosemary
- 1 small bunch of parsley
- 4 sprigs fresh thyme
- 150g unsalted butter
- Sea salt and cracked black pepper to season
Instructions
- Start by seasoning your steaks on both sides, generously with salt and pepper. If you have time, leave them in the fridge for up to 8 hours to remove excess moisture. Bring to room temperature when ready to cook.
- For your butter - add your unsalted butter, chopped garlic, parsely and rosemary to a food processor. Blend until combined.
- Spoon the butter onto some clingfilm, roll into a log and place in the fridge to set for later.
- On a high heat, add vegetable oil to your pan and, when hot, add your room temperature steaks, crushed garlic and rosemary sprigs.
- Allow your steak to sear on one side for the desired time (see above for timings) and baste with the garlic and rosemary oil.
- When you’ve seared your steak on one side based on your desired rarity (see timings above), flip your steak and continue to baste with the garlic oil.
- Finally, remove your steaks from the pan and allow to rest. Baste with the oil and allow to marinate for a few minutes in its juices.
- After it has rested, add a dollop of your garlic butter and dig in!