Prime Ribeye Recipe
Make Prime Ribeye Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & seasoning
Finishing butter & aromatics
Pan & rest
Method
Prep
Bring to room temperature
Remove the ribeye steaks from the refrigerator at least 45–60 minutes before cooking so they come to room temperature. Pat both sides dry thoroughly with paper towels.
Season
Generously season both sides and edges of the steaks with the kosher salt, pressing it lightly so it adheres. Mix the black pepper, garlic powder, and smoked paprika, then evenly coat the steaks with this mixture on both sides.
Sear & cook
Preheat pan
Heat a heavy cast-iron skillet (or stainless steel) over high heat until very hot, about 4–6 minutes. Add the neutral oil and swirl to coat; the oil should shimmer and just start to smoke.
Sear steaks
Carefully place steaks in the hot pan, spacing them so they do not touch. Sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For a 1.5–2 inch thick ribeye, this achieves a good crust before finishing; adjust time for thickness.
Finish with butter & aromatics
Reduce heat to medium-low. Add the butter, smashed garlic cloves, thyme and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1.5–3 minutes. Continue basting until internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. Use an instant-read thermometer inserted into the thickest part of the steak (not touching bone).
Optional oven finish (for thicker cuts)
If steaks are thicker than 2 inches or if you prefer slower finishing, after initial 2–3 minute sear on both sides, transfer the skillet to a preheated 400°F oven and roast for 4–8 minutes while basting periodically, until the desired internal temperature is reached.
Rest & serve
Rest
Transfer steaks to a cutting board and spoon any pan juices over them. Tent loosely with foil and let rest 8–10 minutes (this allows carryover cooking and redistributes juices).