Better than the steakhouse, the best tender and juicy ribeye steak with a perfect seared crust is garlicky, buttery and packed with so much flavour.
- 2 ribeye steaks (1/2 lb. or 8 oz. each), 1-inch thick, at room temperature
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1/4 cup butter
- 1 teaspoon garlic, minced
- Remove steaks from the refrigerator and let it sit at room temperature for 20-30 minutes. This helps the steak cook more evenly.
- Pat the steaks dry with a paper towel, and then season all over with salt and pepper.
- Brush olive oil over a grill pan or skillet and heat over medium high heat for 3-4 minutes. The oil will shimmer and sizzle when it's hot and ready. Place the steaks on the grill and cook for 1 minute, then rotate it 90 degrees to create criss cross grill marks and cook for another 1 minute.
- Add butter and minced garlic in the grill pan and allow butter to melt. Baste the steaks by repeatedly pouring the melted butter and garlic mixture over the steaks with a spoon. Tilting your grill slightly will assist with basting. Do this for a few minutes.
- Flip the steak and repeat the step above. Cook until the internal temperature reaches 130-135F (for rare), 135 F (for medium rare), 140 F (for medium), or 155 F (for well-done). It should take approximately 10 minutes in total to cook the steaks.
- Remove the steaks from the grill pan and cover with aluminum foil to keep them moist. Let the steaks rest for 5 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
- Serve the steaks with a side of mashed potatoes and roasted vegetables. Pour the remaining garlic butter from the grill pan over the steak.
Season generously. The only need salt and pepper to season these steaks before grilling. For this recipe, you will need a full teaspoon of each.
Make sure the grill or skillet is hot. To get the perfect sear on your steak, it is important that your pan is hot before you place the steaks inside.
Baste the steak. Once you add your butter and garlic, make sure to baste the steak by repeatedly pouring the butter and garlic mixture over the steaks with a spoon. This adds to much more depth of flavour, adds a beautifully seared crust, and really enhances the taste and texture of the meat.
How to check for doneness. Check for doneness by inserting a digital meat thermometer into the center of the meat to get a quick measurement. This tool is very useful when cooking meat for checking doneness.
Let the steak rest. Once your steak is done, let it rest for 5 minutes before serving. Giving it a rest helps the flavours to develop even further.
- Category: Beef
- Method: Grill
- Cuisine: American
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