Ribeye Steak Recipe

Ribeye steaks: A premium cut of beef known for its marbling and rich flavor.

Olive oil: Used to sear the steaks, adding a subtle fruity flavor and helping to achieve a perfect crust.

Salt: Enhances the natural flavors of the steak.

Freshly ground black pepper: Adds a touch of heat and complexity to the seasoning.

Garlic: Smashed cloves infuse the steak with a robust, aromatic flavor during cooking.

Thyme: Fresh sprigs provide an earthy, herbal note that pairs beautifully with the beef.

To achieve a perfect sear on your ribeye steaks, ensure your skillet is preheated until it's smoking hot. This high heat will create a beautiful crust on the outside while keeping the inside juicy. Additionally, when adding the smashed garlic and thyme during the last minute of cooking, gently press them into the steaks to infuse more flavor.

• ribeye steaks - Substitute with sirloin steaks: Sirloin steaks are leaner but still offer a good balance of flavor and tenderness.

• ribeye steaks - Substitute with strip steaks: Strip steaks have a similar marbling and flavor profile to ribeye, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for searing steaks.

• olive oil - Substitute with grapeseed oil: Grapeseed oil also has a high smoke point and a light flavor, perfect for cooking steaks.

• salt - Substitute with kosher salt: Kosher salt has larger grains that can enhance the texture and flavor of the steak.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor due to its mineral content.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer less heat.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a different kind of heat and a bit of texture.

• smashed garlic - Substitute with garlic powder: Garlic powder can be used for a more even distribution of garlic flavor.

• smashed garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the steak well.

• thyme - Substitute with rosemary: Rosemary has a robust, piney flavor that pairs well with steak.

• thyme - Substitute with oregano: Oregano provides a slightly different but still aromatic flavor that works well with grilled meats.

• Allow the ribeye steaks to cool down to room temperature before storing. This helps prevent condensation, which can lead to freezer burn or soggy steaks.
• Wrap each steak individually in plastic wrap or aluminum foil to maintain its freshness and prevent it from absorbing other odors in the fridge or freezer.
• Place the wrapped steaks in a resealable plastic bag or an airtight container. This extra layer of protection helps to keep the meat fresh and prevents any potential leaks.
• Label the bags or containers with the date of storage. This helps you keep track of how long the steaks have been stored and ensures you use them within a safe timeframe.
• Store the steaks in the coldest part of your refrigerator if you plan to use them within 3-5 days. This is usually at the back of the fridge where the temperature is most consistent.
• For longer storage, place the wrapped and bagged steaks in the freezer. They can be stored for up to 6 months without significant loss of quality.
• When ready to use, thaw the steaks in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.
• If you're in a hurry, you can also thaw the steaks in a sealed plastic bag submerged in cold water. Change the water every 30 minutes to ensure it stays cold.
• Avoid using a microwave to thaw the steaks, as this can cause uneven thawing and potentially start cooking the meat in some areas.
• Once thawed, cook the steaks within 1-2 days for the best flavor and texture.

• Oven Method: Preheat your oven to 250°F (120°C). Place the leftover ribeye steak on a wire rack set over a baking sheet. This allows the heat to circulate around the steak evenly. Heat for about 20-30 minutes or until the steak reaches an internal temperature of 110°F (43°C). Finish by searing in a hot skillet with a bit of olive oil for 1-2 minutes on each side to restore the crust.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat without overcooking. Set the sous vide to 130°F (54°C) for medium-rare. Place the ribeye steak in a vacuum-sealed bag or a resealable bag with the air removed. Submerge in the water bath for about 1 hour. Finish with a quick sear in a hot skillet with olive oil to bring back the crust.

• Skillet Method: Heat a skillet over medium-low heat and add a small amount of olive oil. Place the ribeye steak in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, flipping occasionally, until warmed through. This method helps retain moisture and flavor.

• Microwave Method: Although not ideal, the microwave can be used in a pinch. Place the ribeye steak on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power in 30-second intervals, flipping the steak each time, until warmed through. Be cautious as this method can dry out the steak.

• Steaming Method: Use a steaming basket over simmering water. Place the ribeye steak in the basket and cover. Steam for about 5-8 minutes, checking frequently until the steak is heated through. This method helps retain moisture without overcooking.

• Skillet: A heavy-duty pan, preferably cast iron, that retains heat well and provides a good sear on the steaks.

• Tongs: Essential for flipping the steaks without piercing them, which helps retain juices.

• Meat thermometer: Useful for checking the internal temperature to ensure the steaks reach your desired doneness.

• Cutting board: A sturdy surface to let the steaks rest after cooking.

• Chef's knife: For smashing the garlic cloves and any other prep work.

• Small bowl: To hold the olive oil, salt, and pepper for easy seasoning.

• Paper towels: To pat the steaks dry before seasoning, which helps achieve a better sear.

• Timer: To keep track of cooking and resting times accurately.

Bring steaks to room temperature: Let the ribeye steaks sit out for 30 minutes to ensure even cooking.

Preheat skillet: Heat your skillet over medium-high heat while the steaks come to room temperature to save time.

Season in advance: Season the steaks with salt and pepper while the skillet is preheating.

Use a timer: Set a timer for 4-5 minutes per side to achieve the perfect medium-rare doneness.

Add aromatics last minute: Add garlic and thyme during the last minute of cooking to infuse flavor without burning.

Rest the steaks: Let the steaks rest for 5 minutes to retain juices, making them more flavorful and tender.