Description
A classic ribeye steak grilled to perfection, seasoned simply with coarse sea salt and black pepper, then enhanced with aromatic herbs and butter for a juicy, flavorful medium-rare finish.
Ingredients
Scale
Steak
- 12 oz ribeye steak (1-inch thick), room temperature
Seasoning
- 1 tsp coarse sea salt
- ½ tsp black pepper
For Cooking
- 1 tbsp olive oil
- 2 sprigs fresh rosemary or thyme
- 1 tbsp unsalted butter
Instructions
- Season the Steak: Remove the ribeye steak from the refrigerator and pat it dry. Season both sides generously with coarse sea salt and black pepper. Let the steak rest at room temperature for 30 minutes to allow even cooking and better flavor absorption.
- Preheat the Cooking Surface: Preheat your grill or cast-iron skillet over medium-high heat until it reaches a hot temperature—this ensures a good sear on the steak’s exterior.
- Sear the First Side: Add the olive oil to the grill or skillet, then carefully place the steak on it. Avoid moving it so that a proper crust can form. Cook for about 4-5 minutes on the first side.
- Flip and Baste: Turn the steak over to the other side. Add the fresh rosemary or thyme sprigs and the unsalted butter to the pan or grill surface. Continuously baste the steak with the melted herb-infused butter by spooning it over the top, cooking for another 3-4 minutes for a medium-rare finish.
- Rest and Serve: Remove the steak from the heat and let it rest for at least 5 minutes. This resting step allows the juices to redistribute throughout the meat, ensuring a juicy and tender bite. Slice against the grain and serve.
Notes
- Resting the steak before and after cooking is crucial for tender, evenly cooked meat.
- You can adjust the cooking time slightly depending on your desired steak doneness.
- Using a cast-iron skillet is a great alternative if you don’t have a grill.
- Fresh herbs add an aromatic depth, but you can omit or substitute with dried herbs if needed.
