Ribeye Steak Recipe

Directions

1. Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
2. Season the steaks generously with salt and pepper on both sides.
3. In a large skillet, heat the olive oil over medium-high heat until shimmering.
4. Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness.
5. During the last minute of cooking, add the minced garlic, rosemary, and butter to the skillet. Baste the steaks with the melted butter, garlic, and rosemary mixture.
6. Remove the steaks from the skillet and let them rest for 5 minutes before serving.

Kitchen Equipment Needed

• Large skillet
• Tongs
• Meat thermometer (optional)

How to Store Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over medium heat until heated through.

Food and Drink Pairings

Pair your succulent ribeye steak with a bold red wine, such as Cabernet Sauvignon or Malbec, to complement its rich flavor. For sides, consider serving roasted potatoes, sautéed mushrooms, or a crisp green salad for a well-rounded meal.