- 2 Ribeye steaks (1 to 1.5 inches thick)
- 2 tablespoons olive oil
- 2 cloves garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter (optional)
- Fresh rosemary or thyme sprigs (optional)
- Meat thermometer
- Prepare the Steaks: Take the Ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
- Season the Steaks: Season both sides of the steaks generously with salt and freshly ground black pepper. You can add minced garlic at this point for extra flavor.
- Preheat the Grill or Pan: If you’re grilling, preheat your grill to high heat. If you’re using a skillet, heat it over medium-high heat. You want it to be very hot.
- Oil the Steaks: Brush both sides of the steaks with olive oil. This helps prevent sticking and promotes a nice sear.
- Cook the Steaks: Place the steaks on the grill or in the hot skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness. You can use a meat thermometer to check the internal temperature. For medium-rare, it should be around 130°F (54°C).
- Add Butter and Herbs (Optional): In the last minute or so of cooking, you can add a pat of butter and some fresh rosemary or thyme sprigs to the skillet. Tilt the skillet and spoon the melted butter over the steaks for extra flavor.
- Rest the Steaks: Remove the steaks from the grill or skillet and let them rest for a few minutes on a cutting board. This allows the juices to redistribute and keeps the steaks juicy.
- Slice and Serve: After resting, slice the Ribeye steaks against the grain and serve immediately.
Enjoy your perfectly cooked Ribeye steaks! They pair wonderfully with mashed potatoes, grilled vegetables, or a fresh salad.
Credit: Healthy Juice