Perfect Rib Eye Steak for Two
What Started it all:
Rib eye steak
Prepare yourselves for a culinary experience that will have your taste buds shouting with joy! This rib eye steak is a cut above the rest, and if you follow my lead, it’ll be cooked to perfection. No excuses, just results! Let’s get cooking!
Ingredients
- 2 rib eye steaks (about 1-inch thick)
- 2 tablespoons olive oil
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary (or thyme, if you prefer)
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
Instructions
- Bring the Steak to Room Temperature: Take those beautiful rib eye steaks out of the fridge and let them sit for about 30 minutes. You want them at room temperature for even cooking, not straight out of the fridge like a bloody ice cube!
- Season Generously: Pat the steaks dry with a paper towel. Season both sides liberally with salt and freshly ground black pepper. Don’t be shy—this is where the flavor starts!
- Heat the Pan: Grab a heavy cast-iron skillet or a frying pan. Get it smoking hot over medium-high heat. If it’s not sizzling when the steak hits the pan, you’re doing it wrong!
- Add Oil: Drizzle in the olive oil and let it heat for about 30 seconds. You want it shimmering, not smoking like a chimney!
- Sear the Steak: Carefully place the steaks in the pan. You should hear a glorious sizzle! Cook for 4-5 minutes without moving them. This is how you get that beautiful crust!
- Flip and Add Flavor: Flip the steaks and add the smashed garlic, rosemary, and butter to the pan. Cook for another 3-4 minutes for medium-rare. Use a spoon to baste the steaks with the melted butter and juices—you want them to be bathed in flavor!
- Check for Doneness: Use a meat thermometer if you must! Aim for 130°F (54°C) for medium-rare. If you don’t have one, press the steak; it should feel firm but still have a bit of give.
- Rest the Steaks: Once cooked to perfection, remove the steaks from the pan and let them rest on a plate for at least 5 minutes. This is crucial—it allows the juices to redistribute. Don’t cut into them too soon, or you’ll ruin all that hard work!
- Serve: Slice against the grain, serve on a warm plate, and drizzle with the pan juices. You’ve earned it!
There you have it! A rib eye steak that’s juicy, tender, and downright delicious. Serve it with your favorite sides, and you’ll impress anyone lucky enough to sit at your table. Now, get out there and make it happen!