How thick should ribeye steaks be?

1.5 inches is the sweet spot - any thinner and you'll overcook it before getting that glorious crust. My butcher knows to eye-roll when I demand "the thicc ones." Want restaurant-quality? This thickness lets us nail that perfect medium-rare with a reverse sear.

Can I grill instead of skillet?

Absolutely! Just keep that grill screaming hot (500°F+) for the sear. I actually prefer grilling in summer - that rosemary smoke scent clinging to your clothes is nature's best perfume. Still use the reverse-sear method first though!

How do I know it's medium-rare?

Stop guessing like I used to! An instant-read thermometer is your best friend - pull at 115°F before searing for perfection. The steak will carry over to 130°F after resting. No thermometer? The finger test works: it should feel like the fleshy part of your palm below your thumb.

What's the best ribeye seasoning?

After testing everything from coffee rubs to fancy blends, I keep coming back to stupid-simple: coarse salt and fresh pepper. Let that beautiful beef flavor shine! The garlic-rosemary butter baste adds plenty of flavor magic later.

Juicy Ribeye Steak Recipe – Foolproof 5-Step Method for

Perfect Ribeye Steak Recipe

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Learn how to cook a juicy, medium-rare ribeye steak using a cast-iron skillet or grill. This fool-proof method includes reverse-searing and a garlic-butter baste for restaurant-quality results.

Author: Sophia Collins
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 1 serving 1x
Category: Main Course
Method: Reverse Sear
Cuisine: American
Diet: Low Lactose

Ingredients

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1 (1.5-inch thick) ribeye steak
1 tbsp kosher salt
1 tbsp freshly ground black pepper
2 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, crushed
2 sprigs fresh rosemary

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Instructions

Preheat your oven to 275°F (135°C).
Pat the steak dry and season generously with salt and pepper.
Place the steak on a wire rack over a baking sheet and bake for 20-30 minutes until the internal temperature reaches 115°F (46°C).
Heat a cast-iron skillet over high heat and add olive oil.
Sear the steak for 1-2 minutes per side until a deep crust forms.
Reduce heat to medium, add butter, garlic, and rosemary. Baste the steak for 1 minute.
Remove from heat and let rest for 5 minutes before slicing.

Notes

Use a meat thermometer for accuracy.
Let the steak rest to retain juices.
For grilling, follow the same reverse-sear method.
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Nutrition

Serving Size: 1 steak
Calories: 679
Sugar: 0g
Sodium: 1200mg
Fat: 52g
Saturated Fat: 20g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 50g
Cholesterol: 150mg

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