Description
This ribeye steak recipe delivers a perfectly juicy and flavorful steak with a simple method involving high-heat searing, aromatic garlic, and fresh rosemary. Ideal for a quick yet indulgent meal, it ensures a beautifully cooked medium-rare steak with minimal fuss and maximum taste.
Ingredients
Scale
Steak
- 1 ribeye steak (1 inch thick)
- Salt to taste
- Black pepper to taste
Cooking
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
Instructions
- Bring Steak to Room Temperature: Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly.
- Preheat Cooking Surface: Heat your grill or skillet over high heat until very hot, ensuring a good sear and caramelization on the steak.
- Season the Steak: Generously season both sides of the steak with salt and black pepper to enhance flavor.
- Add Olive Oil: Pour the olive oil onto the grill grates or into the skillet to prevent sticking and add richness.
- Sear the Steak: Place the ribeye on the hot cooking surface and cook without moving it for 4-5 minutes per side to reach medium-rare, allowing a crispy, flavorful crust to form.
- Add Garlic and Rosemary: During the last minute of cooking, add the minced garlic and fresh rosemary sprigs to infuse aromatic flavors into the steak.
- Rest the Steak: Remove the steak from heat and let it rest for 5 minutes to allow juices to redistribute, resulting in a tender and juicy bite.
Notes
- Letting the steak rest is crucial for maintaining juiciness when sliced.
- Adjust cooking time slightly for preferred doneness: less for rare, more for medium or well-done.
- If using a skillet, consider basting the steak with olive oil mixed with garlic and rosemary for added flavor.
- Use a meat thermometer for precision: 130°F for medium-rare.
