How to cook the perfect Ribeye steak at home

A great steak starts long before the pan. Take the Ribeye out of the fridge 40–60 minutes before cooking so it reaches room temperature, this lets the meat cook evenly and stay juicy.

Pat the surface dry with paper towel and season generously with coarse salt right before cooking. Get the pan very hot, the Ribeye's marbling will render and build a crisp crust.

Sear 2–3 minutes per side to an internal 52–54 °C (medium-rare). The most important step: let the steak rest 5–8 minutes before slicing so the juices stay in the meat, not on the plate.