Serve steaks whole or slice against the grain for maximum tenderness.

Pair with roasted vegetables, mashed potatoes, or a fresh salad.

Leftover steak can be stored in the fridge for up to 2 days; reheat gently to avoid drying out.

Variations

Garlic Butter Ribeye: Top with a pat of garlic herb butter just before serving.

Spicy Ribeye: Add smoked paprika, cayenne, or chili powder to the seasoning rub.

Pan Sauce: Deglaze the pan with red wine or beef broth, then stir in butter for a quick steak sauce.

FAQ

Q: How do I know when the steak is done?
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.

Q: Can I grill instead of pan-searing?
Yes! Preheat the grill to high heat and follow the same timing guidelines.

Q: Should I marinate the steak?
Ribeye is flavorful on its own, but a short marinade with olive oil, garlic, and herbs can enhance taste further.