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Homemade Best Ribeye Steak Recipe photo

Best Ribeye Steak Recipe

A simple pan-seared ribeye with a buttery herb baste and a tart cherry pan sauce.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 4 hours 18 minutes
Servings 2 servings

Equipment

  • Cast-Iron Skillet
  • Tongs
  • Meat Thermometer
  • Small Bowl
  • spatula or spoon for basting
  • Cutting Board
  • Knife

Ingredients
  

  • 2 boneless ribeye steaks 1 to 2” thick
  • 2 teaspoons kosher salt not table salt
  • 1 teaspoon freshly cracked black pepper
  • 1/4 teaspoon garlic powder use as listed
  • 1/4 teaspoon paprika or more to taste
  • 2 tablespoons high smoke point oil vegetable, canola, or grapeseed oil; divided
  • 3 tablespoons unsalted butter
  • 5 sprigs rosemary
  • 2 sprigs thyme
  • 1 bulb garlic halved horizontally
  • 15 oz tart cherries canned; juices separated
  • 2/3 cup low-sodium chicken broth
  • 1 teaspoon cornstarch
  • 1 shallot minced
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons light brown sugar
  • 1 teaspoon balsamic vinegar
  • salt and pepper to taste

Instructions
 

  • Pat the ribeye steaks dry with paper towels and season both sides with kosher salt, cracked pepper, garlic powder, and paprika, pressing the seasoning into the meat.
  • If time allows, refrigerate the seasoned steaks uncovered for 4 to 48 hours to dry-brine. If not, let them rest at room temperature for 1 hour before cooking.
  • Remove the steaks from the refrigerator 60 minutes before cooking to come to room temperature if you dry-brined them.
  • Heat a cast iron skillet over high heat until smoking, then add 1 tablespoon oil and swirl to coat; reduce heat to medium-high and add the steaks.
  • Sear the steaks without moving for 3 minutes, then check for a deep golden crust; flip and sear the other side for 1 minute.
  • Flip again, add the halved garlic cut-side down, the rosemary and thyme, and the remaining 1 tablespoon oil; sear for 3 more minutes, then sear the edges about 30 seconds each.
  • Reduce heat to medium-low, add the butter, and baste the steaks with the melted butter for about 1 minute by tilting the pan and spooning the butter over the meat.
  • Continue cooking and basting until the steaks reach a temperature about 5°F below your desired final doneness (use a meat thermometer). Refer to the guide: medium-rare 130°–140°F, medium 140°–145°F, medium-well 150°–160°F.
  • Transfer the steaks to a plate or cutting board, baste once more with the pan butter, loosely tent with foil, and rest for 10 minutes before slicing against the grain.
  • While the steaks rest, reserve 1 tablespoon of the cherry juice in a small bowl and whisk in the chicken broth and cornstarch to form a slurry.
  • Drain all but about 2 tablespoons of pan butter/drippings from the skillet, leaving the garlic and herbs in the pan. Add the minced shallot and sauté until softened, about 3–5 minutes.
  • Stir in the cherry–broth slurry and simmer 2–3 minutes until thickened, scraping up browned bits from the pan.
  • Add the canned tart cherries (with reserved juices set aside), honey, Dijon mustard, brown sugar, and balsamic vinegar; gently simmer until warmed and sauce is combined, then season with salt and pepper to taste.
  • Spoon the tart cherry sauce over the sliced ribeye and serve.

Notes

  • Press seasonings into the meat rather than rubbing for better crust.
  • Dry-brining 4–48 hours improves flavor and crust.
  • Let steaks rest 10 minutes before slicing to retain juices.
  • Adjust honey, brown sugar, or balsamic to taste for sweetness or tang.