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Perfectly Cooked Ribeye Steak: A Masterclass in Culinary Excellence

Prepare to elevate your steak game with our guide to making the perfect Ribeye steak. Bursting with flavor and juiciness, this classic cut of meat is a favorite among steak enthusiasts. With just a few simple ingredients and techniques, you can create a restaurant-quality Ribeye steak right in the comfort of your own kitchen. Follow along as we walk you through each step, from seasoning to resting, ensuring that your steak turns out tender, flavorful, and cooked to perfection.

Ingredients Analysis:
Our Ribeye steak recipe calls for minimal yet essential ingredients that highlight the natural flavor of the meat. A prime rib steak is the star of the show, known for its marbling and tenderness. Sea salt flakes and freshly ground black pepper enhance the steak’s flavor, while butter, thyme, and garlic add richness and depth to the dish. These simple ingredients come together to create a symphony of taste and texture that will leave your taste buds craving more.


  1. Preparing the Steak:
  • Remove the Ribeye steak from the refrigerator at least half an hour before cooking to allow it to come to room temperature. This ensures even cooking and optimal flavor.
  1. Seasoning the Steak:
  • Generously season both sides of the steak with sea salt flakes and freshly ground black pepper, ensuring even coverage.
  1. Cooking the Steak:
  • Heat a frying pan over medium-high heat. If cooking multiple steaks, ensure the pan is large enough to fit them comfortably.
  • Add the steak to the skillet and cook for 2 to 3 minutes on each side, depending on desired thickness and doneness. A 3cm steak should be cooked for approximately 5 minutes per side.
  • Optionally, use a meat thermometer to ensure the steak reaches the desired internal temperature (50°C for rare, 60°C for medium, and 70°C for well-done).
  1. Adding Flavor:
  • After flipping the steak for the first time, add butter, thyme sprigs, and crushed garlic with its skin to the pan. Tilt the pan towards you and baste the steak with the melted butter and aromatic herbs for added flavor.
  1. Resting the Steak:
  • Remove the cooked steak from the skillet and let it rest for 5 minutes. This step is crucial as it allows the meat to relax and reabsorb its juices, resulting in a juicier and more flavorful steak when sliced.
  1. Serving the Steak:
  • Slice the rested steak into strips and season to taste. Serve with your choice of side dishes and sauces for a complete and satisfying meal.

In conclusion, our guide to making the perfect Ribeye steak is a testament to the art of culinary excellence. With its simple yet flavorful ingredients and precise cooking techniques, this recipe ensures that your steak turns out tender, juicy, and bursting with flavor every time. So fire up the skillet, follow our step-by-step instructions, and treat yourself to a mouthwatering steak experience that is sure to impress even the most discerning steak aficionados. Cheers to delicious dining!


  • 1 rib steak
  • Sea salt flakes
  • Freshly ground black pepper
  • 50g butter
  • 2 sprigs of thyme
  • 1 clove of crushed garlic with its skin

How To Make Ribeye steak:

  1. Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.
  2. When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.
  3. Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50°C for rarity, 60°C for average and 70°C for good cooking.
  4. After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.
  5. Removing  steak from skillet & permit it rest for 5 min. Don’t be tempt to skip this step, it is essential. During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.
  6. Cut the steaks into strips, season and serve
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Tips for Cooking the Perfect Ribeye Steak:

  1. Choose the Right Cut: Select a well-marbled Ribeye steak for optimal flavor and tenderness.
  2. Allow it to Reach Room Temperature: Take the steak out of the refrigerator at least 30 minutes before cooking to ensure even cooking.
  3. Season Generously: Don’t be shy with the seasoning. Use plenty of sea salt flakes and freshly ground black pepper to enhance the steak’s flavor.
  4. Preheat the Pan: Make sure your frying pan is hot before adding the steak to achieve a nice sear and lock in the juices.
  5. Don’t Overcook: Ribeye steak is best served medium-rare to medium to preserve its tenderness and juiciness. Use a meat thermometer for accuracy.
  6. Rest Before Slicing: Allow the cooked steak to rest for 5 minutes before slicing. This allows the juices to redistribute, resulting in a juicier steak.
  7. Experiment with Flavors: Customize the flavor of your steak by adding herbs, spices, or aromatics like garlic and thyme during cooking.
  8. Serve with Accompaniments: Pair your Ribeye steak with complementary side dishes and sauces to elevate the dining experience.

FAQs (Frequently Asked Questions) About Cooking Ribeye Steak:

  1. What’s the Difference Between Ribeye and other Steak Cuts?
  • Ribeye steak comes from the rib section of the cow, known for its rich marbling and intense flavor compared to other cuts like sirloin or filet mignon.
  1. How Thick Should a Ribeye Steak Be?
  • Aim for a thickness of at least 1 inch (2.5 cm) to ensure a juicy and flavorful steak.
  1. Should I Trim the Fat on Ribeye Steak?
  • Some prefer to trim excess fat for a leaner cut, but leaving some fat enhances the flavor and juiciness of the steak during cooking.
  1. Can I Grill Ribeye Steak Instead of Pan-Frying?
  • Absolutely! Grilling is another popular method for cooking Ribeye steak. Follow similar seasoning and cooking instructions but adjust cooking times based on your grill’s heat.
  1. How Do I Know When the Steak is Done?
  • Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), medium 145°F (63°C), and well-done 160°F (71°C).
  1. What Sides Pair Well with Ribeye Steak?
  • Classic side dishes like mashed potatoes, roasted vegetables, or a crisp salad complement the rich flavor of Ribeye steak.
  1. Can I Freeze Cooked Ribeye Steak?
  • While it’s best enjoyed fresh, you can freeze cooked Ribeye steak for up to 3 months in an airtight container or freezer bag. Reheat gently to avoid overcooking.
  1. How Do I Reheat Cooked Ribeye Steak?
  • To reheat, place the steak in a skillet over medium heat or in the oven at a low temperature until warmed through. Avoid microwaving, as it can result in uneven heating.