Rib – Eye 16 Oz. Recipe

Time45m

Serves1

Make Rib – Eye 16 Oz. Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Season the Steak
Pat the rib-eye steak dry with paper towels to ensure a good sear. Generously season both sides of the steak with salt, black pepper, and garlic powder. Let it sit at room temperature for about 30 minutes.

2
Heat the Pan
In a large cast-iron skillet or heavy frying pan, heat the olive oil over medium-high heat until shimmering.
3
Sear the Steak
Once the oil is hot, carefully place the rib-eye steak in the pan. Sear for about 4-5 minutes without moving it, until a brown crust forms.
4
Flip the Steak
Using tongs, flip the steak and cook for an additional 4-5 minutes for medium-rare, or longer for your desired doneness.
5
Optional Baste
If using, add the butter and fresh rosemary to the pan during the last minute of cooking. Tilt the pan and spoon the melted butter over the steak for added flavor.

6
Rest the Steak
Remove the steak from the pan and transfer it to a cutting board. Tent with aluminum foil and let it rest for at least 5-10 minutes before slicing.