RIBEYE STEAK WITH GARLIC BUTTER

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🔥 THIS RIBEYE IS DIFFERENT 🔥
Perfectly crusted on the outside, unbelievably juicy in the center, and finished with garlic butter that melts and drips into every bite 😮‍💨🥩
This is the kind of steak that makes people stop talking at the table. Restaurant-quality, but made right at home.

🥩 RIBEYE STEAK WITH GARLIC BUTTER

🌟 Introduction

Ribeye steak is the king of steaks for a reason. Rich marbling, bold beefy flavor, and tenderness that doesn’t need fancy tricks—just the right method. This recipe focuses on high heat, simple seasoning, and garlic butter basting to create a steak that’s crispy, juicy, and unforgettable.

🧾 Ingredients

  • 1–2 ribeye steaks (2.5–4 cm thick / 1–1½ inch)
  • Salt (preferably coarse or kosher)
  • Freshly ground black pepper
  • 1 tbsp olive oil or high-smoke-point oil
  • 2 tbsp unsalted butter
  • 3–4 garlic cloves, smashed
  • 2 sprigs fresh rosemary or thyme (optional)

👨‍🍳 Instructions

  1. Remove the ribeye from the fridge 30–40 minutes before cooking to bring it to room temperature.
  2. Pat the steak very dry with paper towels.
  3. Season generously with salt and black pepper on both sides.
  4. Heat a heavy skillet (cast iron is best) over high heat until smoking hot.
  5. Add oil, then carefully place the steak in the pan.
  6. Sear without moving for 2–3 minutes until a deep crust forms.
  7. Flip and sear the other side for another 2–3 minutes.
  8. Reduce heat to medium, add butter, garlic, and herbs.
  9. Tilt the pan and spoon the melted garlic butter over the steak for 1–2 minutes.
  10. Remove steak and let it rest for 5–10 minutes before slicing.

🔥 Cooking Methods (Choose Your Favorite)

1️⃣ Pan-Seared (Classic Method)

Best crust, intense flavor, perfect control.

2️⃣ Grill Method

Grill over high heat for smoky flavor, finish with garlic butter off heat.

3️⃣ Reverse Sear

Slow cook in oven (120°C / 250°F) until almost done, then sear in hot pan.

📜 History of Ribeye Steak

The ribeye comes from the rib section of the cow, known for its heavy marbling. Historically favored by butchers and steak lovers, ribeye became a steakhouse icon in the 20th century due to its unmatched flavor and tenderness.

🧬 Formation & Why It’s So Good

  • Marbling = flavor + juiciness
  • High heat creates the Maillard reaction, forming that dark, crispy crust
  • Butter basting infuses garlic, herbs, and richness into the meat

Simple science. Incredible results.

❤️ For Steak Lovers

This recipe is for:

  • People who love a real crust
  • Anyone who cuts into a steak and wants juices flowing
  • Garlic-butter addicts 😍
  • Home cooks who want steakhouse results without stress

💡 Pro Tips for Lovers of Perfect Steak

  • Don’t overcrowd the pan
  • Never skip resting the steak
  • Use a meat thermometer if needed:
    • Rare: 50°C / 120°F
    • Medium-rare: 54°C / 130°F
    • Medium: 60°C / 140°F

🏁 Conclusion

This ribeye isn’t just food—it’s an experience. Crispy outside, tender inside, and dripping with garlic butter goodness. Once you try it, plain steak will never hit the same again 🔥🥩

👉 Full Recipe in COMMENT 💬⬇️
Enjoy 😍
Who’s taking the first bite? 😮‍💨

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