Ribeye Steak with Herbs and Sauerkraut

A perfectly pan-seared ribeye steak infused with fresh herbs and served alongside probiotic-rich sauerkraut combines luxury with nutrition. This power-packed dinner brings together tender, marbled beef and tangy fermented cabbage for a feast that’s both indulgent and health-conscious.

The star begins with a generously marbled ribeye, seasoned with sea salt and cracked pepper, then adorned with fresh rosemary and parsley. Seared in a screaming hot cast iron skillet, it develops a golden-brown crust while maintaining a perfect medium-rare center. The rendered fat infuses the meat with rich flavour while providing healthy omega-3s and CLA (conjugated linoleic acid).

Complementing the steak, homemade sauerkraut adds both visual appeal and impressive health benefits. Its pale golden strands deliver gut-healing probiotics, essential for digestive health and immune function. Rich in fiber, vitamin C, and vitamin K, the fermented cabbage aids nutrient absorption while adding a bright, tangy contrast to the rich meat.

This dynamic duo creates a nutritional powerhouse – the ribeye delivers iron for energy, zinc for immunity, and complete protein for muscle health, while sauerkraut’s natural enzymes and beneficial bacteria support digestion and gut flora. The acidity perfectly cuts through the steak’s richness, creating a balanced meal that’s as nutritious as it is delicious

What is a Ribeye Steak?

A ribeye steak is a premium beef cut taken from the cow’s rib section, prized for its rich marbling, tenderness, and robust flavour. It features a distinctive “eye” of meat surrounded by a more tender outer “cap,” with fat distributed throughout that melts during cooking to create a buttery, juicy texture.

Popular among steak enthusiasts, you can serve the ribeye bone-in or boneless and is typically grilled, pan-seared, or broiled to bring out its natural flavours.

Thickness vs Cooking Time of Ribeye Steak?

A perfectly cooked ribeye steak should ideally be 1.25 to 2 inches thick, with 1.5 inches being the sweet spot for optimal cooking. For a medium-rare 1.5-inch ribeye, cook at high heat (400-450°F) for about 5-6 minutes per side, aiming for an internal temperature of 135°F.

Always let the steak come to room temperature before cooking (30-40 minutes), and after cooking, let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat. For best results, use a meat thermometer to check doneness, as cooking times may vary based on your cooking method and the steak’s exact thickness.

What is Sauerkraut?

Sauerkraut is fermented cabbage made by shredding fresh cabbage and letting it ferment in its own natural juices with salt. This traditional European preservation method creates a tangy, crunchy condiment rich in probiotics and vitamin C, commonly used in German and Eastern European cuisine.

Ribeye Steak with Herbs and Sauerkraut Ingredients

For the Ribeye Steak:

• 1 ribeye steak (1.5-inch thick, approximately 12-16 ounces)
• 2 tablespoons olive oil or vegetable oil (for searing)
• 3 tablespoons unsalted butter (divided)
• Salt and freshly ground black pepper

For the Herb-Garlic Topping:

• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon butter (for sautéing garlic)

Sauerkraut Side Dish:

• 2 cups sauerkraut, drained
• 1 tablespoon butter or oil (for warming sauerkraut)
• Optional: caraway seeds to taste

Step by Step Instructions

Start by bringing your 1.5-inch ribeye to room temperature and season generously with salt and pepper. Heat a heavy cast-iron skillet over high heat until it’s smoking hot. Meanwhile, finely chop fresh parsley and rosemary, and mince several cloves of garlic.

Place your steak in the screaming-hot pan and let it sear undisturbed for 5-6 minutes until a rich brown crust forms. Flip once and add a knob of butter to the pan. As the butter melts, add a few sprigs of rosemary to infuse the butter. Tilt the pan slightly and begin basting the steak with the herb-infused butter, spooning it over repeatedly for another 5-6 minutes for medium-rare.

While the steak rests on a cutting board for 5-10 minutes, prepare the topping. In a small pan, quickly sauté the minced garlic in butter until golden, then mix with chopped parsley and rosemary. Warm your sauerkraut in a separate pan, draining excess liquid first. A gentle heat will help maintain its crunch while taking off the chill.

Spoon the warm garlic-herb mixture over the rested steak, allowing the residual heat to release the herbs’ aromatic oils. Slice the steak against the grain and serve with the warmed sauerkraut alongside, creating a perfect balance between the rich, herb-topped meat and the tangy, crisp cabbage.