### Instructions

1. Remove steak from fridge 45 minutes prior, season with salt and pepper.
2. Heat skillet over high heat, add oil.
3. Place steak in pan, sear 4-5 minutes without moving.
4. Flip steak, add butter, garlic, and herbs.
5. Tilt pan, baste steak with melted butter for 3-4 minutes.
6. Check internal temp for doneness.
7. Remove steak, rest 5-10 minutes.
8. Slice against grain, serve.

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## Ribeye Steak with Garlic Herb Butter Recipe

Enhance your ribeye with a rich garlic herb butter:

### Ingredients for Butter

* 1/2 cup unsalted butter, softened
* 2 cloves garlic, minced
* 1 tbsp chopped parsley
* 1 tsp lemon juice
* Salt to taste

### Instructions

1. Mix all ingredients until well combined.
2. Chill or use immediately.
3. Serve a dollop of herb butter on hot steak.

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## Common Mistakes When Cooking Ribeye

* Cooking steak straight from fridge leads to uneven cooking.
* Using low heat can cause chewy steak.
* Over-flipping disrupts crust formation.
* Not resting steak causes juices to run out.
* Cutting steak incorrectly results in tough bites.

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## Serving Ideas and Pairings

* **Sides:** Grilled asparagus, mashed potatoes, roasted vegetables, or creamy mac and cheese.
* **Sauces:** Classic peppercorn, chimichurri, béarnaise, or red wine reduction.
* **Wine Pairing:** Bold reds like Cabernet Sauvignon, Malbec, or Syrah complement ribeye’s richness.

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## How to Store Leftover Ribeye Steak

* Refrigerate in airtight container within 2 hours.
* Use within 3-4 days.
* Reheat gently in skillet or oven to avoid toughness.

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## Ribeye Steak FAQs

### Q: Should I trim fat off my ribeye?

Fat adds flavor and juiciness; trim only large thick edges if desired.

### Q: Can I freeze ribeye steak?

Yes, wrap tightly to prevent freezer burn. Freeze up to 6 months.

### Q: How do I make ribeye tender?

Use quality meat, cook to medium rare, and slice against the grain.

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## Ribeye Steak Around the World

* **Argentina:** Known for grass-fed beef, served simply with chimichurri.
* **Japan:** Wagyu ribeye prized for intense marbling.
* **France:** Cote de boeuf is a bone-in ribeye cut often shared.

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## Conclusion

Ribeye steak is a timeless classic for good reason — its rich marbling, tenderness, and deep beefy flavor make it a favorite among steak lovers worldwide. Whether grilled, pan-seared, or cooked sous vide, mastering the art of cooking ribeye is a rewarding experience that delivers delicious results every time.

Armed with this guide, you’re ready to select, prepare, and serve the perfect ribeye steak for any occasion. So fire up your grill or preheat your skillet and get ready for steak perfection!

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If you want recipes for sides, sauces, or a printable guide, just let me know!