Ribeye steak recipe

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1 rib steak

sea salt flakes

freshly ground black pepper

50 g butter

2 sprigs of thyme

1 clove of garlic crushed with its skin


Take the steak out of the refrigerator at least half an hour before cooking so that it reaches room temperature. This is an important step to ensure even cooking of the steak.

When you are ready to cook, season the steak generously. Sprinkle it with plenty of salt and pepper on both sides, placing it high up for even coverage.

Heat your frying pan. If you’re cooking two steaks, make sure your pan is big enough for the steaks to fit comfortably. Otherwise, use two skillets and heat them simultaneously. Add the steak to the pan and cook over medium-high heat for 2 to 3 minutes on each side (depending on thickness and desired doneness). As a guideline, a 3 cm thick steak should be cooked through after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well done.

After turning the steak over for the first time, add the butter with the thyme and garlic and baste for one minute. To do this, tilt the pan towards you so that the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.

Remove the steak from the pan and let it rest for 5 minutes. Don’t be tempted to skip this step, as it is important. During the cooking process, the meat particles tighten, so if you slice the steak immediately after cooking, all the juices will run out onto the board. The resting time allows the particles to relax and reabsorb their liquids, which means you won’t lose those delicious juices when slicing.

Slice the steak across the grain, season and serve with your choice of sides and sauce.