Description
This ribeye steak recipe guides you through five comforting steps to achieve perfect juiciness and flavor. With simple seasoning, aromatic garlic and rosemary, and a quick sear on a hot grill or skillet, this method ensures a tender, medium-rare steak every time.
Ingredients
Scale
Steak
- 1 ribeye steak (1 inch thick)
- Salt to taste
- Black pepper to taste
For Cooking
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
Instructions
- Bring to Room Temperature: Take the ribeye steak out of the fridge and let it sit at room temperature for about 30 minutes. This ensures even cooking throughout the steak.
- Preheat Grill or Skillet: Heat your grill or skillet over high heat until very hot. A hot surface is key to achieving a good sear.
- Season the Steak: Generously season both sides of the steak with salt and black pepper to enhance the natural flavors.
- Add Olive Oil: Drizzle the olive oil onto the grill or skillet to prevent sticking and to help develop a flavorful crust.
- Sear the Steak: Place the steak on the hot surface and cook for about 4-5 minutes per side for medium-rare. During the last minute of cooking, add the minced garlic and rosemary to infuse the steak with aromatic flavors.
- Rest the Steak: Remove the steak from heat and let it rest for 5 minutes. Resting allows the juices to redistribute, resulting in a tender, juicy cut.
Notes
- Allowing the steak to come to room temperature prevents uneven cooking.
- Use fresh rosemary and garlic for the best aroma and flavor.
- Adjust cooking time if you prefer your steak more or less done.
- Resting the steak is crucial for juiciness and tenderness.
- If using a grill, oil the grate to prevent sticking.
