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How to Cook the Perfect Ribeye Steak
Master the art of cooking a restaurant-quality ribeye steak at home. A foolproof method for a perfect crust and buttery centre.
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Ribeye is the butcher's favourite steak — the marbling through the eye of the meat bastes it from the inside as it cooks. Treat it simply: a fierce pan, decent salt, and the discipline to leave it alone.
Method
Take your ribeye out of the fridge 30 minutes before cooking. Pat it completely dry with kitchen paper — moisture is the enemy of a good crust.
Season generously with flaky sea salt and black pepper on both sides.
Heat a heavy-based frying pan or cast-iron skillet over high heat until it's smoking hot. Add the vegetable oil.
Place the steak in the pan, laying it away from you. Press down gently for full contact and leave it undisturbed for 2-3 minutes to develop a deep brown crust.
Flip the steak. Add the butter, thyme and crushed garlic. Tilt the pan and baste with the foaming butter for 1-2 minutes.
For medium-rare, a 350g steak needs about 3 minutes per side plus basting. Adjust for thickness — a thermometer should read 50-52°C.
Rest on a warm plate for 5-8 minutes. This is non-negotiable — it lets the juices redistribute.
Slice against the grain and pour the rested pan juices over the top.
Pro tips from the block
- Room temperature: a cold steak cooks unevenly. Always temper it before it hits the pan.
- Pat dry: wet steak equals steamed steak. A dry surface is what gives you the crust.
- Rest: the most common mistake is cutting too soon. Undercut your cooking time and let the rest finish the job.
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