How to Cook a Ribeye Steak Right - Simply the Best

1. Take the steak out of the fridge 30-45 minutes before cooking. Let it come to room temperature. This helps it cook evenly.
2. Pat the steak completely dry with paper towels. This is important: moisture prevents a good crust from forming.
3. Season generously with salt and pepper on both sides. Don't be shy with the salt (make it snow!). Press it into the meat.
4. Heat a cast iron skillet over high heat until it's smoking hot. This takes a few minutes. You want it really hot.
5. Place the steak in the dry pan. Don't add oil or butter yet. Let it sear without moving it for 3-4 minutes. You want a dark brown crust.
6. Flip the steak. You'll know it's ready once it releases from the pan. Sear the other side for another 3-4 minutes.
7. Reduce heat to medium. Add the butter (and smashed garlic cloves and thyme sprigs if you'd like) to the pan.
8. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1-2 minutes. This is called basting. It adds incredible flavor and helps finish cooking the steak.
9. Check the temperature. For medium-rare, you want 130-135°F in the thickest part. For medium, aim for 140-145°F. Remove the steak when it's about 5 degrees below your target temp (it'll keep cooking as it rests).
10. Rest the steak for 5-10 minutes on a cutting board. Don't skip this. It lets the juices redistribute.
11. Slice and serve. Spoon any remaining butter from the pan over the top.

Notes

• Don't press down on the steak. Let it sit and develop a crust.
• Use a meat thermometer. Guessing doesn't work. Get a cheap instant-read thermometer.
• Let it rest. Seriously. If you cut it right away, all the juices run out and you're left with dry meat.

This is how I cook a ribeye every time. Good meat doesn't need much: just high heat, salt, and butter.