A ribeye steak may seem like an obvious choice to cook for a romantic meal, but it’s honestly so easy that you can make it for dinner whenever you’re in the mood for a tasty steak. With the help of a really hot skillet and a kiss of garlic-herb butter at the end, this seared ribeye steak recipe takes only about 10 minutes on the stovetop. If you want to recreate the steakhouse experience at home, serve it up with a baked potato and a side of creamed spinach.
Tips for Buying Ribeye Steak
Choose bone-in or boneless. Some people prefer steaks that still have the bone attached because they feel that they’re more flavorful (and I personally love nibbling on the meat that’s attached to the bone), but boneless steaks are also just as delicious and also easier to slice. The choice is up to you!
Go for a thicker steak. In order to have a flavorful browned crust, steaks need to be cooked for a certain amount of time over high heat. Thinner steaks cook more quickly, however the outside sometimes doesn’t get as browned, so thicker steaks (around 1 1/4-inch) are better if you want a well-browned exterior and a more rosy interior (if you prefer it rare or medium-rare).
Look for even marbling. Ribeye steaks with even white streaks of fat (also known as marbling) are better than steaks that have bigger chunks of fat concentrated in a few spots. A more widespread network of fat means the fat will melt more quickly and distribute itself more evenly into the meat.
Buy the right amount of steak. Thick ribeye steaks usually weigh around one pound each, which feeds two to three people. If your steak has a bone, it will feed two people generously.
