Caramelized Ribeye Steak

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Juicy, tender ribeye steak seared to perfection and finished with a rich, sweet caramelized crust — this dish elevates a classic cut with a flavor-packed twist.

🛠️ Equipment

• Cast iron skillet or heavy-bottomed pan
• Tongs
• Sharp knife
• Cutting board
• Small bowl (for seasoning)
• Aluminum foil (optional, for resting)
• Meat thermometer (optional, for precision)

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⏱️ Prep Time

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Rest Time: 5 minutes
• Total Time: ~25 minutes

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🥩 Ingredients

• 1–2 ribeye steaks (1 to 1½ inches thick)
• 1 tablespoon olive oil or neutral oil (e.g., canola)
• Salt (preferably kosher or sea salt)
• Freshly ground black pepper
• 1 tablespoon brown sugar
• 2 tablespoons unsalted butter
• 2 garlic cloves, smashed
• 2–3 sprigs fresh thyme or rosemary
• Optional: splash of balsamic vinegar for added depth

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🧾 Ingredient Notes

• Ribeye: Choose a well-marbled ribeye for the best flavor and tenderness.
• Brown Sugar: Adds the caramelized crust. Don’t overdo it — just enough to enhance, not overpower.
• Butter & Herbs: Add richness and depth with a classic basting method.
• Garlic: Smash rather than mince to avoid burning.

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👩‍🍳 Instructions

1. Bring Steak to Room Temperature:
   Remove steak from the fridge 30–45 minutes before cooking. Pat dry with paper towels.
2. Season:
   Rub steaks with olive oil. Generously season both sides with salt and pepper. Lightly sprinkle brown sugar on each side and gently pat to adhere.
3. Preheat Pan:
   Heat a cast iron skillet over medium-high until it’s smoking hot.
4. Sear:
   Place steak in the pan. Don’t move it for 2–3 minutes. Flip and sear the other side for another 2–3 minutes.
5. Add Flavor:
   Reduce heat to medium. Add butter, smashed garlic, and herbs. Tilt pan and baste the steak continuously with the melted butter for 1–2 minutes per side.
6. Check Temperature:
   For medium-rare, aim for an internal temp of 130–135°F (54–57°C). Adjust for desired doneness.
7. Rest:
   Transfer steak to a cutting board and rest for 5 minutes under foil.
8. Serve:
   Slice against the grain. Drizzle with pan butter or a splash of balsamic vinegar if desired.

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🍽️ Nutrition Facts (per serving, 1 steak approx. 10 oz cooked)

• Calories: ~650
• Protein: 45g
• Fat: 48g
• Carbohydrates: 3g
• Sugar: 2g
• Fiber: 0g
• Sodium: Depends on salt used (~500mg)

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💡 Tips

• Avoid Overcrowding: Cook one steak at a time if needed to keep a proper sear.
• Let It Rest: Crucial for juicy, evenly cooked meat.
• Use a Thermometer: Especially helpful if you’re not confident with judging doneness by feel.
• Dry Steak = Good Crust: Always pat the steak dry before seasoning and cooking.
• Deglaze for Sauce: Add a splash of wine, broth, or balsamic after cooking to make a quick pan sauce.

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🔄 Variations

• Spicy Kick: Add a pinch of cayenne or chili flakes to the brown sugar mix.
• Asian-Inspired: Use a mix of soy sauce, brown sugar, and sesame oil instead of salt.
• Coffee Rub: Mix brown sugar with instant coffee and paprika for a smoky twist.
• Garlic Lovers: Add roasted garlic paste as a topping after slicing.
• Grilled Option: Grill over high heat instead of pan-searing, then baste with butter in a cast iron pan at the end.