Ribeye* Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking and keep it loosely covered. Pat the steak dry thoroughly on both sides with paper towels — moisture prevents a good sear.

Season

Evenly coat both sides and edges of the steak with 1.5 tbs kosher salt and 1 tbs freshly ground black pepper. Press the seasoning into the meat so it adheres. If you prefer a lighter salt, use 1 tbs kosher salt.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and heat until smoking hot, about 5–7 minutes. Meanwhile, add 2 tsp neutral oil to the pan and swirl to coat just before adding the steak.

Sear the steak

Carefully lay the steak in the hot pan away from you. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, 3 lightly crushed garlic cloves, and 3 thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 1.5–3 minutes while cooking to your desired doneness. For a 1.25–1.5 inch steak, target internal temperatures: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part (not touching bone).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute; carryover will raise temperature a few degrees.

Finish and serve

Slice against the grain (if bone-in, slice portions from bone and across grain) and arrange on a platter. Sprinkle with flaky sea salt to taste and, if desired, squeeze a lemon wedge over the slices to brighten flavors. Serve immediately.

If using flaky sea salt and lemon wedge: after resting and slicing, sprinkle the steak lightly with flaky sea salt (about 1 tsp total) and offer the lemon wedge at the table to squeeze over individual portions.