Ribeye Steak

1. Prepare the Steaks:
Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Pat the steaks dry with paper towels. This helps achieve a good sear.
Rub each steak with olive oil and season generously with salt and pepper on both sides.
2. Preheat the Pan or Grill:
Preheat a cast-iron skillet or grill over medium-high heat until it’s hot. If using a skillet, add a little oil to prevent sticking.
3. Cook the Steaks:
Place the steaks in the skillet or on the grill. Cook without moving them for about 4-5 minutes for medium-rare, depending on thickness.
Flip the steaks using tongs and cook for an additional 3-4 minutes.
In the last minute of cooking, add minced garlic, herbs, and butter to the pan. Use a spoon to baste the steaks with the melted butter and garlic.
4. Check for Doneness:
For medium-rare, the internal temperature should be 130°F (54°C). Adjust cooking time if you prefer your steak more or less done.
5. Rest the Steaks:
Remove the steaks from the heat and let them rest on a cutting board for 5-10 minutes. This allows the juices to redistribute.
6. Slice and Serve:
Slice against the grain and serve with your favorite sides, such as mashed potatoes, grilled vegetables, or a fresh salad.
Enjoy your perfectly cooked Ribeye Steak, bursting with flavor and tenderness!