Chicago Cut* Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking and leave wrapped lightly. Pat the steak dry with paper towels just before seasoning.

Season

Generously season all surfaces of the steak with kosher salt (about 1.5 tablespoons total) and then press the coarsely ground black pepper and garlic powder into the meat so it adheres. Be sure to season the exposed bone and edges.

Preheat pan and oven

Preheat your oven to 400°F (205°C). Heat a large heavy skillet (cast iron preferred) over high heat until very hot, 5–7 minutes. Add the high-heat oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear the steak

Place the steak in the hot pan away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes. Sear the edges for about 30–60 seconds each, holding the steak with tongs, to render fat and create color.

Finish in the oven

After searing, add 2 tablespoons butter, the smashed garlic cloves, thyme and rosemary to the pan. Spoon the melted butter and aromatics over the steak (basting) for 30 seconds, then transfer the skillet to the preheated oven. Roast to your desired doneness: about 6–8 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), 9–11 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part, away from bone.

Rest

Remove the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute. While resting the steak will rise ~5–7°F (3–4°C) in temperature.

While searing and roasting, continuously baste the steak with the melted butter and aromatics (garlic, thyme, rosemary) in the pan. This adds flavor and helps form a glossy crust. Reserve any browned butter and aromatics to spoon over the finished steak.

After removing the steak and while it rests, place the skillet back over medium heat. Pour off excess fat, leaving about 1 tablespoon of fond in the pan. Add 2 tablespoons red wine and scrape the browned bits with a wooden spoon. Reduce by half, then add 1/4 cup beef stock and simmer 1–2 minutes until slightly thickened. Swirl in 1 tablespoon cold butter off heat for sheen, taste and season lightly with salt and pepper. Strain if desired and serve alongside the steak.

Slice the rested ribeye against the grain into thick slices. Spoon reserved butter and aromatics and/or pan sauce over the slices. Serve immediately with your choice of sides.