Prime Ribeye Recipe

Remove the 16 oz ribeye from the refrigerator and leave it uncovered on a rack or plate for 45–60 minutes to come to near room temperature. Pat the steak dry thoroughly with paper towels—moisture on the surface prevents proper searing.

While the steak warms, combine kosher salt, black pepper, and garlic powder in a small bowl. Use 1½ tablespoons salt, 1 tablespoon freshly ground black pepper, and ½ teaspoon garlic powder. Mix to distribute evenly.

Season both sides and the edges of the steak liberally and evenly with the salt-pepper-garlic blend. Press the seasoning gently so it adheres. Let sit for 10 minutes after seasoning for the salt to begin penetrating the meat.

Preheat pan

Place a heavy skillet (cast-iron preferred) over high heat. Let it heat for 5 minutes until very hot. Meanwhile, add 1 tablespoon neutral oil to a small bowl and have your butter and aromatics ready.

When the pan is smoking lightly, add the oil and swirl to coat. Carefully place the ribeye in the pan away from you to avoid splatter. Do not move the steak for the first 2–3 minutes to form a deep brown crust.

After 2–3 minutes, flip the steak and sear the other side for 2–3 minutes for a good crust. Use tongs to sear the edges for 30–45 seconds each if the steak has a fat cap or thick edge.

Finish with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 smashed garlic cloves, 2 thyme sprigs, and 1 rosemary sprig (optional) to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the butter over the top of the steak repeatedly for 1–2 minutes. Basting both flavors the meat and helps finish cooking.

Continue cooking and basting until the internal temperature reaches your desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1–1.5 inch ribeye, after searing this method commonly yields medium-rare after about 4–6 total minutes per side including basting—use an instant-read thermometer inserted into the thickest part to confirm doneness.

Transfer the steak to a cutting board or plate and spoon any pan juices and melted butter over the top. Tent loosely with aluminum foil and let rest for 8–10 minutes; this lets juices redistribute and the temperature to even out.

After resting, optionally sprinkle 1/4 teaspoon flaky finishing salt over the surface and a pinch (1 teaspoon) of chopped fresh parsley for color. Slice against the grain if serving sliced, or serve whole.

Serve immediately with pan juices on the side or drizzled over the slices.