Ribeye steak recipe


In the realm of carnivorous cravings, few experiences can rival the decadent indulgence of sinking one’s teeth into a perfectly seared ribeye steak. The anticipation, the sizzle, the aroma – all coalesce into a symphony that resonates deep within the epicurean soul. This isn’t just a meal; it’s an orchestration of primal desires and culinary finesse. Prepare to embark on a journey where marbling meets heat, and tenderness meets boldness. The stage is set, the spotlight is on – let the carnivorous concerto commence!


Behold the ensemble of flavors that shall grace your plate:

  • 1 prime ribeye steak, preferably 1.5 to 2 inches thick, for a carnivore’s delight.
  • Kosher salt: 1 tablespoon, to coax out the steak’s intrinsic succulence.
  • Freshly ground black pepper: 1 tablespoon, to lend a dark, earthy edge.
  • Unsalted butter: 2 tablespoons, for a luscious, silken finish.
  • Cloves of garlic: 3-4, gently smashed and skin removed, to serenade the steak with aromatic ardor.
  • Sprigs of fresh rosemary and thyme: 2 each, to infuse a herbaceous opus.
  • A blazing hot cast-iron skillet: Accept no substitutes for the primal searing ritual.

Step by Step

  1. Prelude to Perfection: Take the ribeye out of the refrigerator and let it bask in room temperature glory for about an hour. This harmonizes the steak’s fibers, ensuring a harmonious sear.
  2. Season’s Overture: Sprinkle the kosher salt and freshly ground black pepper onto the ribeye’s surface like stardust on a midnight canvas. Gently press the seasonings into the meat, a prelude to the flavorful crescendo.
  3. Searing Sonata: Place your cast-iron skillet on high heat. Let it sing with intensity until it’s almost white-hot. The steak demands a scorching stage for its entrance.
  4. Buttery Cadence: Add a tablespoon of unsalted butter to the pan, letting it melt and swish like a silken gown. Introduce the smashed garlic cloves, allowing their aromatic verses to dance in the air.
  5. Symphonic Sear: Lay the seasoned ribeye onto the sizzling skillet with a confident hiss. Let it sear without disturbance, a searing sonata that lasts for about 3-4 minutes on each side. This is the moment to wield restraint, allowing the Maillard reaction to compose its complex flavors.
  6. Aromatic Overture: As the steak performs its searing ballet, toss in the sprigs of rosemary and thyme. Baste the steak with the molten butter using a spoon, letting the herbaceous aroma join the carnivorous composition.
  7. Crescendo of Rest: Once seared to your desired level of succulence, lift the ribeye from the pan and let it rest on a warm platter. This interlude allows the juices to redistribute, resulting in a moist, decadent bite.


The final act has arrived. The ribeye, now a masterpiece of char and tenderness, is ready for its encore – on your plate. Slice into its marbled expanse, and let the juices flow like a mellifluous coda. Each bite encapsulates the harmony of flavors – the primal umami, the herbaceous grace, the subtle symphony of garlic. As you savor each morsel, remember that this is more than a steak; it’s a carnivorous elegy, a gastronomic masterpiece born from fire, skill, and a carnivore’s yearning.

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