Ultimate Guide For Cooking Beef Ribeye Steak At Home (Video)

Ribeye steak is by far my favorite prime beef cut to cook at home. Seared in a hot skillet, finished with browned butter, flaky salt and freshly cracked black pepper.It's the easiest way to cook a ribeye to perfection without special equipment, and the result is the same as top restaurant-quality steak.

📝 Ingredients

• 450 g ribeye steak (1.5 inches thick (note 1))
• 20 g cooking oil (note 2)
• 25 g butter (note 3)
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Prepare your steak as mentioned, taking into consideration which type and grade you bought. This USDA prime wet aged. Season and left to dry brine in the fridge overnight, then brought up to room temperature before searing. If you are using a dry-aged ribeye then season with salt just before searing. Do not add pepper. It will burn. We add pepper when serving.
2. 2Heat your skillet until properly hot. Add a touch of high smoke point oil, then sear the steak, moving it around constantly and flipping often to ensure an even dark brown crust. Once the Steak reaches an internal temperature of 115 °F (46.11 °C), measured with a meat probe, you add the butter and aromatics if using them. Baste for a minute with browned foaming butter, then remove the steak from the heat as well as the brown butter.
3. 3Rest the ribeye over a wire rack and monitor the temperature. The internal temperature will keep rising due to residual heat. Once it comes to a halt, around 131 °F (55 °C) it's ready to slice and serve.
4. 4Carve the steak, pour the brown butter over it, and season to your liking with a bit of flaky salt and freshly ground black pepper before serving with your favorite steak sides.