Ingredients
Spice Rub:
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- First, use paper towels to pat your steaks dry before seasoning. Moisture on the steak can steam it instead of searing it.
- Let the ribeye steaks sit at room temperature for about 45 minutes. This helps them cook more evenly and prevents the outside from overcooking while the inside is still cold. Season both sides with 1 teaspoon salt while they’re resting.
- In a small bowl, mix together the dry rub ingredients: ½ tablespoon garlic powder, ½ tablespoon paprika, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon black pepper, ½ teaspoon salt, and ¼ teaspoon red pepper flakes.
- Once the steaks have rested at room temperature, brush them lightly with vegetable oil.
- Now rub the spice mixture all over the steaks on both sides. Don’t be afraid to season generously with the dry rub. Ribeye steaks have a lot of flavor, but they can handle a good amount of seasoning to bring out their best taste.
- Preheat your cast iron or heavy skillet over medium-high heat for about 3-5 minutes. A hot pan is key to getting that beautiful crust on the steak. Once it’s nice and hot, add a little bit of vegetable oil to the pan.
- Now it’s time to cook! Add the steaks to the pan and let them sear for 6-8 minutes per side. If you keep the heat high, you will get a nice, crispy crust. Cook for 12-16 minutes for rare, 18-22 minutes for medium, and 24-28 minutes for well-done. This will vary based on the size of steaks, exact temperature and the pan you’re cooking with. Use a meat thermometer for the best results! Once steaks are done, remove them from the pan immediately or they will continue to cook.
- Once your steaks are done, remove them from the pan and place on a cutting board. Top with a little salted butter. Let them sit for 5-10 minutes before cutting. This helps the juices redistribute and will give you a juicier steak!
- When slicing your steak, cut against the grain (the grain is the lines you see running through the meat, so cut in the opposite direction of those lines). This helps break up the muscle fibers and makes each bite more tender. Serve and enjoy!
Nutrition Info
Calories: 271kcal | Carbohydrates: 1g | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 934mg | Potassium: 325mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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