The ribeye is one of the most tender cuts of steak you can buy and instead of trying to make it tender while you cook it, the goal is to try and keep it tender as it cooks. The general rule is to cook it to medium rare (or 135 Fahrenheit), but I have a few more tricks up my sleeve to ensure that your ribeye comes out delicious every time.

1. Allow it to rest and come to room temperature;
2. Season the ribeye generously using not only salt and pepper but also garlic powder (garlic powder is your secret weapon); and
3. Allow your seasoned ribeye to rest one last time for 20 minutes before cooking.

I know this sounds like a lot of work, but it ensures a well seasoned ribeye steak that has been evenly cooked (thanks to the meat being brought to room temperature before seasoning and being cooked). This method works so well that fresh herbs and garlic are not necessary during the frying process, however, including unsalted butter still adds an umami flavor that you cannot replicate anywhere else. But even so, if I’m serving the steak with a salad or herb sauce (like Chimmichuri), I tend to leave out the butter all together as the olive oil/ fats from the sauce brings enough balance to the dish.

Try it out and let me know what you think.