Unlock the secrets to restaurant-quality ribeye steak in your own kitchen! This guide provides step-by-step instructions, ensuring a juicy, flavorful steak with a beautiful crust every time. Get ready for a taste sensation!
Follow these steps carefully for a steak that’s juicy, flavorful, and restaurant-quality every time.
Step 1: Prep Your Steaks
Start by patting your ribeye steaks dry with paper towels. Moisture is the enemy of a good sear! Let the steaks sit at room temperature for about 45 minutes. Sprinkle 1 tsp of salt on both sides while they rest.
Step 2: Make the Dry Rub
In a small bowl, combine garlic powder, paprika, dried thyme, dried rosemary, black pepper, red pepper flakes, and a pinch of salt. Mix well. This spice mix will create a flavorful crust on your steak.
Step 3: Oil and Season
Once your steaks have rested, lightly brush them with olive or avocado oil. Then, generously rub the dry spice mixture over both sides of the steaks, pressing it in slightly so it sticks.
Step 4: Heat the Pan
Preheat a cast-iron skillet or any heavy-bottomed pan over medium-high heat for 3-5 minutes until it’s very hot. Add a small drizzle of oil just before adding the steaks to prevent sticking.
Step 5: Sear the Steaks
Carefully place the steaks in the hot pan. Sear for 6-8 minutes per side for a crispy, golden-brown crust. Timing depends on your desired doneness:
- Rare: 12–16 minutes total
- Medium: 18–22 minutes total
- Well-done: 24–28 minutes total
Use a meat thermometer for the most accurate results.
Step 6: Rest and Butter
Remove the steaks from the pan and place them on a cutting board. Top with a pat of salted butter if desired. Let the steaks rest for 5–10 minutes.
Step 7: Slice and Serve
Slice the steaks against the grain to maximize tenderness. Serve immediately with your favorite sides and enjoy!
FAQ
Q: Why should I let my steaks sit at room temperature?
A: Bringing steaks to room temp ensures they cook evenly. Cold meat can result in an overcooked outside and undercooked center.
Q: Do I need a cast-iron skillet?
A: Cast iron is best for a crispy crust, but any heavy-bottomed pan works fine if it gets really hot.
Q: How do I know when the steak is done?
A: Use a meat thermometer: Rare 125–130°F, Medium-Rare 130–140°F, Medium 140–150°F, Medium-Well 150–160°F, Well-Done 160°F+.
Q: Can I change the seasonings?
A: Yes! Feel free to add smoked paprika, chili powder, fresh herbs, or adjust the spice level to your taste.
Q: How do I keep the steak juicy?
A: Let it rest 5–10 minutes after cooking and always slice against the grain—this locks in the juices and makes it tender.
Notes & Tips:
For best results, use a meat thermometer to ensure accurate doneness. Rare: 125-130°F, Medium-Rare: 130-140°F, Medium: 140-150°F, Medium-Well: 150-160°F, Well-Done: 160°F+
Don’t overcrowd the pan! Cook one steak at a time to maintain high heat.
Variations: Add a clove of crushed garlic and a sprig of rosemary to the pan while searing for extra flavor.
Spice Level: Adjust the amount of red pepper flakes to control the heat.
Pan Sauce: After removing the steak, deglaze the pan with red wine or beef broth to create a flavorful pan sauce.