Restaurants›Echo & Rig, HENDERSON›Ribeye Recipe

Ribeye Recipe

Inspired by Echo & Rig, HENDERSON

Time45m

Serves2

Make Ribeye Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with Ribeye

Selected to serve

BONE MARROW LUGE

Smoked and grilled marrow met Jack Daniel's Tennessee whiskey gelakt, BBQ pulled beef, ingemaakte radijs en pork crackling.

smoky · rich · savory

Open pairing →

Ingredients

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Method

Preparation

Prepare the Steak

Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes. This helps the meat cook evenly.

Season the Meat

Pat the steaks dry with a paper towel. Generously season both sides of each steak with kosher salt, freshly cracked black pepper, garlic powder, and paprika. Drizzle with olive oil and rub the seasoning into the meat.

Cooking

Preheat the Grill or Pan

Preheat your grill to high heat or a cast-iron skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.

Cook the Steak

Place the seasoned ribeye steaks on the grill or skillet. Cook for 4-5 minutes on one side without moving them to get a good sear. Flip the steaks and cook for an additional 4-5 minutes for medium-rare (internal temperature of 130-135°F). Adjust cooking time based on desired doneness.

Add Butter and Herbs (Optional)

If desired, during the last minute of cooking, add butter and fresh rosemary sprigs to the skillet. Baste the steaks with the melted butter for added flavor.

Resting

Let the Steak Rest

Once cooked to your liking, remove the steaks from the grill or skillet and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute.