Ingredients for Ribeye Steak


1 boneless ribeye steak, 1/2 inches thick



4tbsp of canola oil

3tbsp of butter

2 sprigs of Thyme

2 garlic cloves


What part of the cow is the Ribeye from?

The rib eye also is a beef steak from the rib section the Longissimus dorsi muscle. The rib section of beef spans from ribs six through twelve acting as a spine.

The rib section of the cow contains more fat than most of the other cuts, which enhances the richness and “butteriness” of rib eye steaks. A rib eye steak responds well to dry-heat cooking, where no additional moisture is needed because the fat melts into the beef.

How To PrepareĀ 

1) Sprinkle steak with salt and grind on pepper.

2) Bake at 250f for 35 min.

3) Immediately place steak in middle of skillet fry at high heat on each side for 30 seconds (If you prefer medium-rare add a minute on to each side).

4) Let it sear until steak becomes crusty.

5) Add 3 tbsp of butter

6) 2 sprigs of thyme

7) 2 garlic cloves

8) 2 bunches of rosemary

9) Let steak sear until steak becomes crusty.

10) Rest steak for 10 min bring to room temperature. This allows the meat to retain its juices and prevents it from drying out.

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