Ingredients (2 servings)
2 ribeye steaks (about 1–1.5 inches thick)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and freshly ground black pepper
Optional:
1 tablespoon butter
Fresh herbs (rosemary or thyme)
Instructions
- Prepare the steaks
Take steaks out of the fridge 20–30 minutes before cooking to reach room temperature.
Pat dry with paper towels.
Rub both sides with olive oil.
Season generously with salt, pepper, garlic powder, and onion powder. - Cook the ribeye
Option A: Pan-Seared (Recommended)
Heat a heavy skillet (cast iron preferred) over medium-high heat.
Once hot, add the steaks.
Sear 4–5 minutes per side for medium-rare (adjust to your preferred doneness).
Optional: In the last minute of cooking, add butter and herbs, and baste the steak with the melted butter.
Option B: Grill
Preheat grill to high heat.
Grill steaks 4–5 minutes per side for medium-rare.
Let rest 5 minutes before slicing.
- Rest the steak
Remove steaks from heat.
Tent loosely with foil and rest 5–10 minutes to allow juices to redistribute. - Serve
Slice against the grain for maximum tenderness.
Serve with mashed potatoes, roasted vegetables, or a simple salad.
Pro Tips
Don’t overcrowd the pan—this ensures a perfect sear.
Use a meat thermometer if unsure:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Resting is key—skipping it loses all the juicy goodness.