Ribeye steak is one of the most beloved cuts of beef in the world, known for its rich marbling, tenderness, and deep beefy flavor. Also sometimes referred to as “Scotch Tenderloin” or “Rib Eye,” this cut comes from the Longissimus Dorsi muscle, which runs along the spine and doesn’t work too hard—making it naturally soft and juicy.
The rib section typically comes from ribs six to twelve, and depending on which end the steak is cut from, the texture and fat content can vary. The center cut is the most common, offering a balanced amount of marbling and fat cap. The short loin end is leaner with less fat, while the chuck end is more heavily marbled and delivers the most flavor. For the best, most flavorful result, many butchers recommend choosing a cut from the chuck end.
Ingredients
- 1 ribeye steak
- Sea salt flakes
- Freshly ground black pepper
- 50g butter
- 2 sprigs fresh thyme
- 1 garlic clove, crushed (with skin on)
Instructions
Start by removing the steak from the refrigerator at least 30 minutes before cooking. Letting it reach room temperature helps it cook more evenly and prevents a cold center.
Once ready, season the steak generously on both sides with sea salt flakes and freshly ground black pepper. Make sure the seasoning is evenly distributed.
Heat a heavy frying pan or skillet over medium-high heat. If cooking more than one steak, ensure they fit comfortably without overcrowding the pan, or use two pans.
Place the steak into the hot pan and cook for 2–3 minutes per side, depending on thickness and desired doneness. As a general guide, a 3 cm thick steak cooks in about 5 minutes total for medium rare. If using a meat thermometer, aim for:
- 50°C for rare
- 60°C for medium
- 70°C for well done
After flipping the steak for the first time, add the butter, thyme, and crushed garlic to the pan. Tilt the pan slightly so the butter collects at one side, then continuously spoon the melted butter over the steak. This technique adds incredible flavor and keeps the meat juicy.
Remove the steak from the pan and let it rest for at least 5 minutes. This step is essential—resting allows the juices to redistribute inside the meat, ensuring a tender and flavorful bite instead of losing juices on the cutting board.
Finally, slice the steak into strips, season lightly if needed, and serve with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Recipe Summary
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
Tips for the Perfect Ribeye
Always allow the steak to rest before and after cooking for the best texture. Use a hot pan to create a rich golden crust, and don’t skip the butter-basting step—it’s what gives restaurant-style flavor at home.
Enjoy your perfectly cooked, juicy ribeye steak!
