Perfect Rib Eye Steaks
Achieve steakhouse-quality flavor at home with this recipe for **Perfect Rib Eye Steaks**, a foolproof method for tender, juicy results every time. These succulent rib eye steaks, whether bone-in or boneless, are seasoned simply with kosher salt and black pepper to let the beef's natural richness shine through. Seared to perfection in a hot cast-iron skillet with olive oil, they're finished with a luscious garlic-herb butter made from fresh rosemary, thyme, and smashed garlic cloves. Basting the steaks with melted butter infuses them with incredible flavor while keeping them moist. With tips on achieving a golden-brown crust and your desired level of doneness, you'll create a restaurant-quality meal in just 25 minutes. Serve these perfectly cooked rib eye steaks whole or sliced, drizzled with the buttery pan juices for an unforgettable dining experience. Perfect for date nights, special occasions, or a luxurious weeknight treat!
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Recipe Information
Ingredients
- 2 pieces Rib eye steak (bone-in or boneless)
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 pieces Garlic cloves (smashed, skin removed)
- 2 pieces Fresh rosemary sprigs
- 3 pieces Fresh thyme sprigs
Instructions
Take the rib eye steaks out of the refrigerator at least 30 minutes before cooking to bring them to room temperature for even cooking.
Pat the steaks dry with paper towels to remove any moisture, which helps with creating a good sear.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Press the seasonings into the meat gently.
Heat a large cast-iron skillet over high heat for 3-5 minutes until very hot, almost smoking.
Add the olive oil to the skillet and swirl to coat the bottom. Immediately place the steaks in the skillet, leaving space between them to avoid overcrowding.
Sear the steaks for 3-4 minutes without moving them to achieve a golden-brown crust. Flip the steaks using tongs and sear the other side for another 3-4 minutes.
Add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter for added flavor and moisture.
Using a meat thermometer, check the internal temperature: 125°F (medium-rare), 135°F (medium), or 145°F (medium-well). Adjust cooking time based on the desired doneness.
Once cooked to your liking, remove the steaks from the skillet, place them on a cutting board, and tent them loosely with aluminum foil. Let them rest for 5-10 minutes to allow the juices to redistribute.
Slice the steaks against the grain for maximum tenderness, or serve whole. Optionally, drizzle the garlic-herb butter from the skillet over the steaks for extra flavor before serving.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 2.8 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
