1 1/4 inch ribeye-how to cook it perfectly to MR

Reverse sear method. Google it

I usually get the skillet as hot as possible and sear 1.5 mins on one side 2 on the other, check firmness then keep flipping a min per side until MR. I've tried putting it in the oven but found it just as easy to keep it on the stove.

Mix minced garlic and butter to top when done.

Reverse sear is a rookie cheat. Skip to 1:30 in the video to find your temp and cook your steak like a boss.

Link: Skip to 1:30 Mark

2.5 minutes on each side in a real hot skillet. Room temp before searing.

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Room temp before searing.

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This is key

Alton Brown method

This would take ~2-3 hours. Sure leave that steak on the counter for that long.

Is it going to go bad or something?

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This would take ~2-3 hours. Sure leave that steak on the counter for that long.

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I take my thawed ribeyes out of the fridge in the morning and leave out till I cook that night, roughly 9-10 hrs. They'll be fine

Best method I've found so far is to unpackage the steak and pat dry with paper towels. Then rub on salt and pepper to both sides. Heat your cast iron skillet on the stove to med/high. Add a spoon full of butter and cook for 2.5mins on each side while drizzling butter on top of the steak as it cooks.