Ribeye steak recipe

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  • 1 rib of beef
  • Sea salt flakes
  • Freshly ground black pepper
  • 50g of butter
  • 2 sprigs of thyme
  • 1 garlic clove crushed with its skin

How To Make Ribeye steak

Remove the steak from the refrigerator at least half an hour before cooking until it reaches room temperature. This is an important step to ensure even cooking of the steaks.

When you’re ready to cook, season the steak generously. Sprinkle it with plenty of salt and pepper on both sides, and put it on top for even coverage.

Heat a frying pan. If you’re cooking two slices of steak, make sure the pan is large enough for the slices to fit comfortably. Otherwise, use two skillets and heat them simultaneously. Add the steak to the pan and cook over medium-high heat for 2 to 3 minutes on each side (depending on the thickness and degree desired). As a guideline, a 3 cm steak should be cooked for 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium, and 70°C for good cooking.

After flipping the steak once, add the butter, thyme, and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak several times.

Remove the steak from the pan and let it rest for 5 minutes. Don’t be tempted to skip this step, it is essential. During cooking, the meat particles stick together, so if you cut the steaks right after cooking, all the juices from the board will run out. The resting time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when cutting.

Cut the steaks into strips, season, and serve with the sides and sauce of your choice.