Ribeye steak: Choose a well-marbled, thick-cut steak for the best results.
Salt and freshly cracked black pepper: Simple seasoning lets the natural beef flavor shine.
Butter and garlic: Added during cooking to baste the steak and infuse it with aromatic richness.
Fresh herbs: Thyme or rosemary complement the beef perfectly.
👩‍🍳 How to Caramelize Your Ribeye Steak:
Bring steak to room temperature: This ensures even cooking.
Season generously: Salt and pepper both sides just before cooking.
Preheat your pan: Use a heavy skillet or cast iron for maximum heat retention.
Sear on high heat: Place the steak in the pan and don’t move it—let it form that gorgeous crust.
Flip and baste: After a few minutes, turn the steak, add butter, garlic, and herbs, then spoon the melted butter over the steak repeatedly.
Cook to desired doneness: Use a meat thermometer for precision—medium-rare is about 130-135°F (54-57°C).
Rest before serving: Tent the steak with foil for 5-10 minutes to let juices redistribute.
🍽️ Serving Suggestions:
