🥩 Perfect Ribeye Steak Recipe | Juicy, Tender & Restaurant-Style

🔥 Introduction

Nothing compares to a perfectly cooked ribeye steak — tender, juicy, and packed with rich, buttery flavor.
Whether you’re cooking it in a skillet, on the grill, or in the oven, this restaurant-style ribeye recipe will give you a mouthwatering crust and melt-in-your-mouth tenderness every time.

Let’s turn your kitchen into a steakhouse with this simple, foolproof method.

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🧂 Ingredients

• 2 ribeye steaks (1 to 1½ inches thick)

• 1 tbsp olive oil

• 2 tbsp butter

• 3 garlic cloves (crushed)

• 2 sprigs fresh rosemary (or thyme)

• Salt and freshly ground black pepper (to taste)

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👩‍🍳 Instructions

Step 1: Bring to Room Temperature

Remove the ribeye steaks from the fridge and let them rest for 30–45 minutes before cooking.
This ensures even cooking and better flavor.

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Step 2: Season Generously

Pat the steaks dry with paper towels.
Rub both sides with olive oil, then season liberally with salt and black pepper.

👉 Optional: add garlic powder or steak seasoning for extra flavor.

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Step 3: Sear the Steak

1. Heat a cast-iron skillet over high heat until smoking hot.

2. Place the steaks in the skillet — don’t move them for 2–3 minutes to get a golden crust.

3. Flip and sear the other side for another 2–3 minutes.

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Step 4: Add Butter & Herbs

Add butter, garlic, and rosemary to the skillet.
Tilt the pan and spoon the melted butter over the steak for 1–2 minutes to infuse rich flavor.

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Step 5: Check Doneness

Use a meat thermometer for perfect results:

• Rare: 120°F (49°C)

• Medium-rare: 130°F (54°C)

• Medium: 140°F (60°C)

• Medium-well: 150°F (66°C)

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Step 6: Rest & Serve

Remove from heat and let rest for 5–10 minutes before slicing.
This helps the juices redistribute for a tender, juicy steak.

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🍽️ Serving Suggestions

Pair your ribeye steak with:

• Garlic mashed potatoes

• Roasted asparagus or green beans

• Creamy mushroom sauce

• Fresh salad and crusty bread

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💡 Pro Tips

• Always preheat your pan or grill before adding the steak.

• Don’t pierce the steak with a fork — use tongs to keep juices inside.

• For extra flavor, add a splash of Worcestershire or soy sauce to the butter baste.

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