Restaurants›Baekjeong Temple City›Usda Prime Beef Recipe

Usda Prime Beef Recipe

Inspired by Baekjeong Temple City
Time1h 30m
Serves2

Make Usda Prime Beef Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Finishing (optional)

Method

Steak

1

Bring steak to room temperature

Remove the USDA Prime ribeye from the refrigerator and pat dry with paper towels. Let rest uncovered on a rack set over a sheet pan for 45–60 minutes to come to room temperature. This ensures more even cooking.

2

Season

Generously season both sides and the edge of the steak with kosher salt (use about 1–1 1/2 tbs depending on steak size) and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

3

Preheat pan and oven

Preheat oven to 400°F (204°C). Place a heavy cast-iron skillet or stainless steel pan over high heat until very hot (about 5 minutes).

4

Sear

Add the high-smoke-point oil to the hot pan and swirl to coat. Carefully place the steak in the pan, laying it away from you. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. If the crust is not yet deep brown, continue searing in 30-second increments.

5

Baste and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously spoon the melted butter and aromatics over the steak (basting) for 1–2 minutes to develop flavor and finish the crust.

6

Finish in the oven

Transfer the skillet to the preheated oven to finish cooking. For a 1 1/4–1 1/2-inch ribeye, roast 3–6 minutes depending on desired doneness: 3–4 minutes for rare (120–125°F), 4–5 minutes for medium-rare (125–130°F), 5–6 minutes for medium (130–140°F). Use an instant-read thermometer inserted into the thickest part to check temperature.

7

Rest

Remove the steak from the oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Internal temperature will rise about 5°F while resting.

8

Slice and serve

If serving sliced, slice the steak against the grain into 1/4-inch thick slices. Arrange on a warmed platter, spoon any pan juices and remaining butter over the top.

Finishing (optional)

9

Season and garnish

Sprinkle flaky sea salt lightly over the sliced steak to taste. Scatter chopped parsley if using. Drizzle a small amount (about 1–2 tsp) of red wine or balsamic reduction over or alongside the steak for added brightness.