Yummy 😍😋 — still here, still active, still hungry.

Here’s a BIG, bold, can’t-ignore ribeye recipe with that “don’t lose this / comment to stay” energy baked right in 👇🔥

🥩 Ribeye Steak — DON’T LOSE This Recipe

✨ Introduction

Some recipes are optional.
Ribeye steak is not.

This is the kind of steak that doesn’t need a grill, doesn’t need fancy tricks, and definitely doesn’t need steak sauce. Just heat, timing, and respect. When done right, ribeye is juicy, buttery, and so flavorful it makes people stop talking mid-bite.

If you love simple food that feels luxurious — this one’s for you.

🧾 Ingredients

For the Steak:

2 ribeye steaks (room temperature, 1–1½ inches thick)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt (or to taste)
½ teaspoon black pepper

Optional but Powerful:

2 tablespoons butter
2–3 cloves garlic, smashed
Fresh rosemary or thyme

🥩 Formation (Preparing the Steak)

Great steak starts before it hits the pan.

Pat steaks dry (very important)
Let them rest at room temperature for 20–30 minutes
Season generously on both sides

This formation creates that golden crust + juicy center combo we all crave.

👩‍🍳 Instructions

Heat a heavy skillet (cast iron preferred) over high heat.
Add olive oil and heat until shimmering.
Place steaks in the pan — don’t move them.
Sear for 3–4 minutes per side for medium-rare.
Reduce heat slightly.
Add butter, garlic, and herbs.
Spoon melted butter over the steaks for 1–2 minutes.
Remove steaks and let rest for 5–10 minutes.
Slice and serve immediately.

🔥 Methods (Steakhouse Secrets)

Dry steak = better crust
Don’t overcrowd the pan
Resting the steak keeps it juicy
Butter basting = flavor explosion
Use a thermometer if unsure:
- Rare: 49–52°C / 120–125°F
- Medium-rare: 54–57°C / 130–135°F

🕰️ A Little History

Ribeye comes from the rib section of the cow, prized for its rich marbling. For centuries, this cut has been loved by butchers and chefs because the fat melts into the meat, creating natural tenderness and deep flavor — no marinades required.

Sometimes, the classics really are the best.