Ribeye Steak
Ingredients
2 ribeye steaks (about 1–1½ inches thick)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (optional)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, smashed
2–3 sprigs fresh rosemary or thyme
Instructions
Remove the steaks from the refrigerator 30–45 minutes before cooking. Pat them dry with paper towels.
Rub both steaks with olive oil, then season evenly with garlic powder, onion powder, smoked paprika (if using), salt, and black pepper.
Heat a heavy cast-iron skillet over medium-high to high heat until very hot.
Add the steaks and sear for 3–4 minutes without moving them. Flip and cook another 3–4 minutes for medium-rare, adjusting the time for your preferred doneness.
During the last 2 minutes of cooking, add the butter, smashed garlic, and rosemary or thyme. Tilt the pan and spoon the melted butter over the steaks continuously.
Check the internal temperature:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Transfer the steaks to a plate and let them rest for 5–10 minutes before slicing.
Serving Suggestions
Serve with garlic mashed potatoes, roasted vegetables, grilled asparagus, a fresh salad, or crispy fries.
