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Restaurant-Style Ribeye Steak

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mrsbakerskitchen0.0011 hours agoWaivio3 min read
šŸ„© 1 ribeye steak (1-1.5 inches thick)šŸ§‚ 1 tsp sea salt or pink Himalayan saltāš« 1/2 tsp freshly ground black pepperšŸ«’ 1 tbsp olive oilšŸ§ˆ 2 tbsp unsalted butteršŸ§„ 3 garlic cloves, smashedšŸŒæ 2 sprigs fresh rosemary or thyme

Perfectly seared, juicy, and flavorful ribeye steak cooked on the stovetop with a golden crust and tender, buttery finish.


Ingredients

šŸ„© 1 ribeye steak (1-1.5 inches thick)

šŸ§‚ 1 tsp sea salt or pink Himalayan salt

āš« 1/2 tsp freshly ground black pepper

šŸ«’ 1 tbsp olive oil

šŸ§ˆ 2 tbsp unsalted butter

šŸ§„ 3 garlic cloves, smashed

šŸŒæ 2 sprigs fresh rosemary or thyme

Equipment

ā€¢ Cast iron skillet or heavy-bottomed pan

ā€¢ Tongs

ā€¢ Meat thermometer

ā€¢ Spoon

Prep Time

Active: 10 minutes

Total: 20 minutes

Calories & Macros (per serving, approx. 1 steak)

ā€¢ Calories: 650

ā€¢ Protein: 45g

ā€¢ Carbohydrates: 0g

ā€¢ Fat: 52g

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Instructions

Prepare the Steak

1. Pat the steak dry with a paper towel to ensure a better sear.

2. Season both sides generously with sea salt and black pepper.

Heat the Pan

3. Heat olive oil in a cast iron skillet over high heat until shimmering but not smoking.

Sear the Steak

4. Place the steak in the hot pan and sear for 3-4 minutes on one side until a deep golden-brown crust forms.

5. Flip and sear for another 3-4 minutes on the other side.

6. Using tongs, sear the edges for about 30 seconds each, especially on the fat side, to render it down.

Baste with Butter

7. Reduce heat to medium-low and add butter, smashed garlic, and rosemary (or thyme) to the pan.

8. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for about 1-2 minutes to infuse flavor.

Check for Doneness

9. Use a meat thermometer to check the internal temperature:

o Rare: 120Ā°F (49Ā°C)

o Medium-Rare: 130Ā°F (54Ā°C)

o Medium: 140Ā°F (60Ā°C)

o Medium-Well: 150Ā°F (65Ā°C)

Rest and Serve

10. Remove the steak from the pan and let it rest for 5-10 minutes before slicing.

11. Slice against the grain and serve with any extra pan drippings.

____________________

Cooking and Serving Tips

ā€¢ Best Pan Choice: A cast iron skillet gives the best sear and even heat distribution.

ā€¢ Room Temperature Steak: Let the steak sit out for 30 minutes before cooking for even cooking.

ā€¢ Butter Timing: Add butter after flipping to avoid burning it early.

ā€¢ Side Pairings: Serve with garlic mashed potatoes, roasted asparagus, or a fresh salad.

This Restaurant-Style Ribeye Steak is rich, flavorful, and packed with a perfect crust. šŸ”„


Mrs Bakers Kitchen

Restaurant-Style Ribeye Steak


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