Preparing the Steak:
- Bring to Room Temperature: Remove the steaks from the refrigerator and let them sit out for about 30 minutes to an hour to reach room temperature. This helps in cooking the steak more evenly.
- Season Well: Season the steaks generously on both sides with salt and freshly ground black pepper. The seasoning is crucial for flavor, so don’t be shy here.
Cooking the Steak:
- Preheat the Pan: Heat a cast-iron skillet or a heavy-based pan over high heat until it’s very hot. You want to ensure a good sear on the steaks.
- Add Oil: Add the olive oil to the pan and allow it to heat until it’s shimmering but not smoking.
- Cook the Steaks: Carefully place the steaks in the hot pan. Let them cook undisturbed for about 3-4 minutes on one side. You’re looking for a deep golden-brown crust.
- Flip and Add Flavors: Turn the steaks over with tongs and cook for another 3-4 minutes for medium-rare, or longer depending on your desired doneness. After flipping, add the butter, garlic, and fresh herbs (if using) to the pan.
- Baste the Steaks: As the butter melts, tilt the pan slightly so the butter pools on one side. Use a spoon to baste the steaks with the melted butter, garlic, and herb mixture continuously for about 1-2 minutes. This process adds flavor and helps to cook the steak evenly.
- Check for Doneness: Use a meat thermometer to check for doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 155°F (68°C) for well-done.
Resting and Serving:
- Rest the Steaks: Remove the steaks from the pan and transfer them to a cutting board or a plate. Let them rest for about 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, ensuring it will be juicy and flavorful.
- Serve: After resting, slice the steaks against the grain, or serve them whole. Pair with your favorite sides, such as roasted vegetables, a simple salad, or mashed potatoes.
Tips for Perfection:
- Dry Surface: Ensure the steaks are dry by patting them with paper towels before seasoning. This helps achieve a better sear.
- High Smoke-Point Oil: Using an oil with a high smoke point, like grapeseed or avocado oil, prevents burning.
- Don’t Overcrowd: Cook the steaks one or two at a time to avoid overcrowding the pan, which can lower the pan’s temperature and cause the steaks to steam rather than sear.
- Use Cast Iron: A cast-iron skillet is ideal for cooking steaks because it retains heat well and distributes it evenly.
Enjoy your homemade ribeye steak with the satisfaction of having prepared a gourmet-quality meal in your own kitchen.