Marbled with fat and full of bold flavor, a grass-fed ribeye steak cooks up quickly for an impressive dinner, any night of the week.
Here are our top tips for making the perfect ribeye:
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Pat it dry
Start by taking your ribeye out of the fridge and patting it dry with a paper towel. It’s a quick and simple step, but it makes a big difference. If your steak is dry before you cook it, then it forms that golden-brown crust evenly when it hits your hot skillet.
Season it simply and generously
Keep your seasoning simple with Kosher salt or top-quality sea salt and freshly ground black pepper. That enhances the meat without covering it up its natural flavor.
Wait for it (patiently if you can…)
Now that you’ve seasoned your steak, let it sit out for about 20 minutes to come to room temperature. That’s because putting a cold steak onto a hot pan cools down the pan and can cause your ribeye to release its juices into the pan. Plus, your steak needs time to soak up all of the flavor from the salt and pepper.
Heat skillet & sear
Heat a cast-iron skillet over medium high-heat with one tablespoon of a low-smoke point cooking oil, such as avocado, coconut, or grapeseed. Once your pan is hot, place the ribeye in the pan and cook it for 3-5 minutes on the first side. Then flip it to the other side do the same until both sides have a golden-brown crust. Once your steak has reached a temperature of 135 degrees (for medium-rare), remove it from the heat.
Optional cooking addition: Aromatics
If you’d like to add aromatics to your ribeye, while the steak is cooking, push it to one side of the pan. On the other side, add a square of butter, a few garlic cloves, and a few sprigs of thyme and rosemary. Tilt the pan and spoon the garlic, herbs, and butter onto the steak.
Give it (another) rest
When your ribeye is cooked, let it rest for 5-7 minutes. Giving your steak a rest allows the juices to flow back to the center of the steak and absorb through the rest of it, for a tender, juicier steak.
After just a few minutes, serve and enjoy!