Ingredients:
- 2 ribeye steaks (approx. 300g – 400g each), approx. 2.5cm thick
- Coarse salt
- Freshly ground black pepper
- Extra virgin olive oil
- Butter (optional)
- Garlic (optional)
- Rosemary sprigs (optional)
Procedure:
- Remove the steaks from the refrigerator about 30-60 minutes before cooking, so they can reach room temperature.
- Preheat your grill or cast iron skillet over medium-high heat. Make sure it is very hot before cooking your steaks.
- While the grill or pan is heating, pat the steaks dry with paper towels to remove any excess moisture. This will help get a nice crust on the meat.
- Season both sides of the steaks generously with coarse salt and freshly ground black pepper. Press the spices lightly into the surface of the meat.
- If you like, you can rub a little extra virgin olive oil on the steaks to help create a crispy crust.
- Once the grill or pan is hot, place the steaks on top and cook for 3-4 minutes without moving them. This will help form a golden crust on the bottom.
- After 3-4 minutes, rotate the steaks 45 degrees for a checkerboard grill pattern and cook for another 3-4 minutes.
- Flip them over and repeat the process on the other side until you reach your desired doneness. For rare, cook for another 3-4 minutes; for medium, 5-6 minutes; for well done, 7-8 minutes.
- If you like, you can add a little butter, garlic and rosemary sprigs to the pan during the last few minutes of cooking to further flavor the steaks.
- Once the steaks are done to your liking, transfer them to a cutting board and let them rest for a few minutes. This will allow the juices to redistribute evenly throughout the meat.
- Afterwards, carve the steaks against the grain and serve them hot, perhaps accompanied by sides of your choice such as roast potatoes or grilled vegetables.
This simple and tasty recipe will allow you to prepare succulent and flavorful ribeye steaks right at home. Enjoy!
