Imagine cutting into a perfectly seared rib eye steak so tender it practically melts in your mouth, with a golden-brown crust that locks in all those incredible flavors. Whether you're a seasoned home chef or a cooking novice, this rare rib eye steak recipe will transform your dinner from ordinary to extraordinary, delivering restaurant-quality results right in your own kitchen. Get ready to impress your guests and elevate your culinary skills with this foolproof method that guarantees a juicy, flavor-packed steak every single time!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 rib eye steaks (1 inch thick)
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, smashed
- Fresh rosemary for garnish
Instructions
- Remove the rib eye steaks from the refrigerator 30-45 minutes before cooking to allow them to come to room temperature, which ensures even cooking.
- Pat the steaks completely dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Generously season both sides of the steaks with salt and freshly ground black pepper, pressing the seasoning into the meat.
- Heat a heavy cast-iron skillet or grill pan over high heat until it's extremely hot and begins to slightly smoke.
- Add olive oil to the hot pan and carefully place the steaks into the skillet, ensuring they are not overcrowded.
- Add smashed garlic cloves to the pan for additional flavor.
- Sear the first side of the steak for 3-4 minutes without moving, creating a rich golden-brown crust.
- Flip the steak and cook the other side for 2-3 minutes for a rare doneness, using a meat thermometer to check internal temperature reaches 125°F (52°C).
- Remove steaks from the pan and let them rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Garnish with fresh rosemary sprigs before serving.
- Slice against the grain and serve immediately while still warm.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution.
- Dry Means Crispy: Thoroughly pat your steaks dry with paper towels to achieve that coveted golden-brown sear.
- Don't Overcrowd: Use a spacious pan and cook steaks separately to maintain high heat and prevent steaming.
- High Heat is Your Friend: A smoking-hot skillet is crucial for creating that perfect exterior crust.
- Use a Meat Thermometer: For precise rare doneness, aim for an internal temperature of 125°F (52°C).
- Resting is Crucial: Allow your steak to rest 5-7 minutes after cooking to redistribute juices and ensure maximum tenderness.
- Slice Against the Grain: This technique helps break down muscle fibers, making each bite more tender and enjoyable.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
