Ribeye steak

Directions

1. Prepare the Steaks: Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking. Pat them dry with paper towels.
2. Season the Steaks: Rub the steaks with olive oil, then generously season both sides with salt and freshly ground black pepper. Let the seasoning sit on the steaks for at least 15 minutes.
3. Preheat the Grill: Preheat your grill to high heat, around 450-500°F (230-260°C). If using a gas grill, turn on all burners. For a charcoal grill, arrange the coals to one side for direct and indirect grilling.
4. Grill the Steaks: Place the steaks on the grill over direct heat. Grill for about 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the time according to your desired level of doneness (see tips below).
5. Add Garlic and Herbs: In the last 2 minutes of grilling, add the minced garlic, rosemary, and thyme to the grill, and place the butter on top of the steaks. Close the grill lid to let the flavors infuse.
6. Rest the Steaks: Remove the steaks from the grill and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender steak.
7. Slice and Serve: Slice the ribeye steaks against the grain and serve immediately. Enjoy!

Kitchen Equipment Needed

• Grill (gas or charcoal)
• Meat thermometer
• Tongs
• Cutting board
• Sharp knife

Tips and Variations

• Cooking Times and Temperatures:
  • Rare: 120-125°F (49-52°C), 2-3 minutes per side
  • Medium-Rare: 130-135°F (54-57°C), 4-5 minutes per side
  • Medium: 140-145°F (60-63°C), 6-7 minutes per side
  • Medium-Well: 150-155°F (66-68°C), 8-9 minutes per side
  • Well-Done: 160°F (71°C) and above, 10+ minutes per side
• Pan-Searing Method: If you prefer, you can cook the ribeye steaks in a cast-iron skillet. Heat the skillet over high heat, add a bit of oil, and sear the steaks for 4-5 minutes per side. Add garlic, herbs, and butter in the last 2 minutes, then baste the steaks with the melted butter.
• Oven-Finishing Method: For a thicker cut, sear the steaks in a skillet on the stovetop for 2-3 minutes per side, then transfer to a preheated oven at 400°F (200°C) to finish cooking until the desired internal temperature is reached.

How to Store Leftovers

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over medium heat and warm through. Avoid microwaving, as it can make the steak tough.

Food and Drink Pairings

Ribeye steak pairs beautifully with a variety of sides and beverages. Serve with classic steakhouse sides like garlic mashed potatoes, roasted vegetables, or a fresh green salad. For drinks, a bold red wine like Cabernet Sauvignon or a rich stout beer complements the robust flavors of the steak.