…the ultimate centerpiece for any steak night, featuring gorgeous white marbling and a rich, deep red color that promises incredible flavor and tenderness.
Tips for Prepping and Cooking Your Ribeye
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Bring to Room Temp: Let your raw steaks sit out on the counter for 25 to 30 minutes before cooking so they cook evenly from edge to center.
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Dry Completely: Pat the surface thoroughly with paper towels. Removing excess moisture is the secret to getting that deep, golden-brown crust.
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Generous Seasoning: Because ribeye is a thick cut with rich fat, don’t shy away from seasoning. Coarse sea salt and freshly cracked black pepper right before cooking work wonders.
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The Cast-Iron Method: Heat a cast-iron skillet over high heat until smoking, add a high-smoke-point oil (like avocado or grapeseed), and sear each side for a few minutes. Baste with butter, garlic, and fresh rosemary toward the end for a classic steakhouse finish.
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