Imagine cutting into a steak so tender it practically dissolves on your tongue, releasing a burst of rich, savory flavor that makes your taste buds dance with joy. This isn't just another steak recipe – this is the ultimate guide to creating restaurant-quality ribeye steaks right in your own kitchen. Whether you're a seasoned home cook or a culinary novice, our foolproof method will transform you into a steak-cooking maestro, guaranteed to impress even the most discerning meat lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ribeye steaks
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt to taste
- Pepper to taste
Instructions
- Remove steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, ensuring even cooking.
- Pat steaks dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Generously season both sides of the steaks with salt, pepper, garlic powder, and onion powder, pressing the seasonings gently into the meat.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until it's smoking hot, about 4-5 minutes.
- Add olive oil to the hot pan, swirling to coat the bottom evenly.
- Carefully place steaks in the hot skillet, ensuring they are not overcrowded to maintain high heat and promote proper searing.
- Cook steaks for 3-4 minutes on the first side without moving, allowing a beautiful golden-brown crust to form.
- Flip steaks using tongs and cook for an additional 3-4 minutes for medium-rare, or adjust time based on desired doneness.
- For added flavor, add a pat of butter during the last minute of cooking and baste the steaks with the melted butter.
- Remove steaks from the pan and let them rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice against the grain and serve immediately, enjoying the tender, flavorful result.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution.
- Moisture Matters: Thoroughly pat your steaks dry to achieve that coveted golden-brown crust. Excess moisture prevents proper searing.
- Season Generously: Don't be shy with your seasonings – press them into the meat to create a flavorful exterior.
- Use the Right Pan: A cast-iron skillet is your best friend for achieving a perfect sear. Ensure it's smoking hot before adding the steaks.
- Don't Overcrowd: Give your steaks space in the pan to maintain high heat and promote proper caramelization.
- The Butter Baste: Adding a pat of butter in the final minute of cooking adds an extra layer of richness and flavor.
- Rest is Best: Always let your steaks rest after cooking to allow the juices to redistribute, ensuring maximum tenderness and flavor.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 2g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
