Introduction
Nothing beats a perfectly cooked Ribeye Steak — tender, juicy, and packed with flavor.
With its rich marbling and buttery garlic-thyme infusion, this steak is perfect for a special dinner or a quick gourmet meal.
Whether you prefer it rare or well-done, this recipe guarantees restaurant-quality results at home.
Ingredients
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
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.
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.
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.
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.
Removing steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel .
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.
Cut the steaks into strips, season and serve with your choice of side dishes and sauce.
Variations
Flavor Enhancers
Herb Butter: Mix butter with garlic, parsley, and chives for an aromatic finish.
Spicy Touch: Add a pinch of chili flakes or paprika to the butter for a subtle heat.
Garlic Lovers: Add extra garlic cloves for a stronger flavor infusion.
Smoky Steak: Sprinkle smoked paprika or a dash of liquid smoke before cooking.
Sauce Options
Peppercorn Sauce: A creamy sauce with crushed peppercorns and cream.
Red Wine Reduction: Deglaze the pan with red wine for a rich sauce.
Mushroom Sauce: Sauté mushrooms in butter with garlic and cream.
How to Store
Leftovers
Allow the steak to cool completely before storing.
Wrap the steak tightly in plastic wrap or aluminum foil.
Store in an airtight container in the fridge for up to 3 days.
Freezing
Freeze cooked steak in a freezer-safe container or vacuum-sealed bag for up to 2 months.
Thaw overnight in the fridge before reheating.
Reheating Tips
Reheat in a hot skillet with a little butter for 2-3 minutes on each side.
For a more gentle method, wrap the steak in foil and warm in the oven at 160°C (320°F) for 10-15 minutes.
Serving Suggestions
Crispy garlic mashed potatoes
Grilled asparagus or green beans
Fresh garden salad with balsamic vinaigrette
Creamy mushroom sauce on the side
FAQ (Frequently Asked Questions)
Can I marinate the steak before cooking?
Yes! Marinate the steak with olive oil, garlic, thyme, and black pepper for 30 minutes to 2 hours for extra flavor.
What is the best temperature for ribeye steak?
Rare: 52°C (125°F)
Medium Rare: 57°C (135°F)
Medium: 63°C (145°F)
Well Done: 71°C (160°F)
Why is butter added at the end?
Basting the steak with butter at the end adds richness and helps create a flavorful crust.
This Ribeye Steak recipe delivers a mouthwatering experience every time — simple, elegant, and absolutely delicious! Perfect for date nights or any occasion where you want to impress.