This mouth-watering Ribeye Steak is the perfect recipe for a romantic dinner. It is pan-seared with a mixture of butter, thyme, and rosemary creating a nice flavorful marbling crust. I’m certain you will love everything about this ribeye steak especially how simple it is to make. Just 8 simple step-by-step instructions and you will be enjoying a buttery, juicy, and tender steak.
There is no need to go out to enjoy a good piece of steak. In less than 30 minutes and just a few simple steps, you can prepare a juicy Ribeye steak at home. My husband travels out of state every weekend (work-related) and the days he is here we really want to relax and enjoy the coziness of our home. This is my go-to recipe when I want a special dinner for us. We just binged on some movies or shows and enjoyed a glass or two of red wine, why not!
There are a few things to take into consideration when cooking a steak. First, it’s important to choose the right cut of meat when cooking a steak. There are many different types of steak cuts and in order to eat a good piece of steak, you need to choose the right cut according to the way you are cooking the meat and how long to cook it. If you want to know more about how to choose the right cut and how long to cook for, take a look at a few tips on my guide on how to choose the perfect steak cut and my doneness guide. Also, it is important to let the meat reach room temperature before seasoning.
Although you can cook this steak in any pan I like to use my cast iron. This is one of the most useful tools I have in my kitchen. What I love about this cast iron is how it holds high temperatures which it works well because a ribeye steak is better cooked over a smoky high temperature.
How to Cook Ribeye Steak in a Cast Iron:
First, make sure the steaks are room temperature and pat-dry them on both sides with a paper towel. Proceed to season the ribeye steak with salt and pepper.
Then, Place your cast iron on the stove, (or your heaviest pan for best results) over medium-high heat. Add the oil and make sure the pan is really hot (about 3-5 minutes). The hotter the pan the nicer the crust on the steak. Now that the cast iron is really hot, place the steaks on the cast iron or heavy pan. Cook each side of the steaks for about 4 to 5 minutes. If you are cooking two steaks make sure they have some distance in between them. You are going to start noticing a beautiful brown marbelized crust.
Next, add unsalted butter, garlic, thyme, and rosemary. Using a spoon, baste the steak with the butter and continue cooking for an extra 5 to 10 minutes or until you reach your preferred doneness. I cooked it at an internal temperature of 130 degrees for medium-rare doneness. 
Place the steaks on a cutting board and let the steak rest for a few minutes before cutting into the meat.
*After I took the steaks out, I decided to cook some mushrooms in the same pan (optional) but it tastes so good!
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
Until the next one…
Enjoy!
RIBEYE STEAK RECIPE (HOW TO COOK A JUICY STEAK)
Ingredients
- 2 ribeye steak (about 1 pound each steak)
- 1 teaspoon salt (I use kosher salt)
- 1 teaspoon black pepper
- 2 tablespoon unsalted butter
- 1 teaspoon olive oil
- rosemary
- thyme
Instructions
- First, make sure the steaks are room temperature and pat-dry them on both sides with a paper towel. Proceed to season the ribeye steak with salt and pepper.
- Then, Place your cast iron on the stove, (or your heaviest pan for best results) over medium-high heat. Add the oil and make sure the pan is really hot (about 3-5 minutes). The hotter the pan the nicer the crust on the steak.
- Now that the cast iron is really hot, place the steaks on the cast iron or heavy pan. Cook each side of the steaks for about 4 to 5 minutes. If you are cooking two steaks make sure they have some distance in between them. You are going to start noticing a beautiful brown marbelized crust.
- Next, add unsalted butter, garlic, thyme, and rosemary. Using a spoon, baste the steak with the butter and continue cooking for an extra 5 minutes or until you reach your preferred doneness. I cooked it at an internal temperature of 130 degrees for medium-rare doneness.
- Place the steaks on a cutting board and let the steak rest for a few minutes before cutting into the meat.
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
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