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ribeye steak

Restaurant-Quality Ribeye Steak at Home

5 from 1 vote
A perfectly seared, juicy bone-in Ribeye Steak topped with a bright, garlic-infused fresh herb sauce. Serve this with grilled zucchini and squash for an unforgettable, restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 people
Course: dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large bone-in ribeye steak About 1.5 inches thick
  • 1 tablespoon coarse kosher salt To taste
  • 1 teaspoon freshly ground black pepper Coarse grind
  • 1 tablespoon high-heat cooking oil Avocado or canola oil
  • ¼ cup fresh parsley Finely chopped
  • 2 cloves garlic Minced
  • 1 tablespoon red wine vinegar For the sauce

Equipment

  • 1 Grill or cast iron skillet For high-heat searing
  • 1 meat thermometer To check internal temperature
  • 1 Tongs For flipping

Method
 

  1. Remove the meat from the refrigerator and pat it completely dry with paper towels.
    patting raw ribeye steak dry with paper towels
  2. Season generously on all sides with coarse kosher salt and freshly ground black pepper.
  3. Preheat your grill or cast-iron skillet to high heat until smoking hot.
  4. Sear the meat for 4 to 5 minutes on the first side until a dark crust forms.
    searing ribeye steak in cast iron skillet
  5. Flip and cook for another 4 minutes until the internal temperature reaches 130 degrees Fahrenheit for medium-rare.
  6. Combine parsley, minced garlic, red wine vinegar, and a drizzle of oil in a small bowl.
    mixing fresh herb sauce for steak
  7. Transfer the meat to a cutting board and let it rest for 10 minutes before slicing.
  8. Top with the fresh herb sauce and serve immediately alongside grilled vegetables.

Nutrition

Serving: 225gCalories: 650kcalCarbohydrates: 2gProtein: 45gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 140mgSodium: 850mgPotassium: 600mgFiber: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat very gently in a low oven to prevent the meat from drying out.

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