12oz Hand-cut Ribeye Recipe
grilled 12oz hand-cut ribeye topped with garlic & herb butter, served with your choice of two sides
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Garlic & Herb Butter
Sides (customer chooses two; included here as common options)
Method
Steak
- 1
Bring steak to room temperature
Remove the 12 oz ribeye from the refrigerator and let rest on a tray, loosely covered, for 30–45 minutes to come to room temperature. Pat dry thoroughly with paper towels; surface dryness is important for good browning.
- 2
Season
Thirty minutes before cooking, season both sides liberally with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Press seasoning into the meat so it adheres.
- 3
Preheat grill
Preheat a gas or charcoal grill for direct high heat (450–550°F / 232–288°C). If using a cast-iron skillet, heat it over high heat until smoking, and add 1 tablespoon neutral oil just before adding the steak.
- 4
Grill the steak
Place the ribeye over direct high heat. For medium-rare (recommended), cook 4–5 minutes per side for a 1–1.25-inch steak, flipping only once. Use an instant-read thermometer: 125–128°F for medium-rare, 135°F for medium. Adjust time slightly for thickness and desired doneness.
- 5
Rest the steak
Transfer the steak to a cutting board. Tent loosely with foil and rest for 5–10 minutes. Resting allows juices to redistribute and finishes carryover cooking.
Garlic & Herb Butter
- 6
Make compound butter
While the steak comes to room temperature (or up to a few hours ahead), combine 4 tablespoons softened unsalted butter, 1 tablespoon finely chopped parsley, 1 teaspoon chopped thyme leaves, 1 teaspoon fresh chives, 2 cloves minced garlic, 1 teaspoon lemon zest, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper in a bowl. Mix thoroughly until uniformly combined.
- 7
Shape and chill (optional)
For a restaurant presentation, spoon the butter mixture onto plastic wrap, roll into a 1-inch log, twist ends to seal, and refrigerate until firm (about 30–60 minutes). Alternatively, keep the butter in a small bowl at room temperature for immediate use (it will soften and melt over the hot steak).
- 8
Sides (choose two, example preparations included)
- 9
Roasted potatoes (example)
Preheat oven to 425°F (218°C). Cut 2 small russet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, flipping once, until golden and tender. Finish with a pat of butter if desired.
- 10
Mashed potatoes (example)
Peel and quarter potatoes, cover with cold water and a pinch of salt, bring to a boil and cook until fork-tender (15–20 minutes). Drain and return to pot. Add 1 tablespoon butter and 2 tablespoons milk or cream, mash to desired consistency, and season to taste with salt and pepper.
- 11
Steamed or roasted broccoli (example)
For steamed broccoli: steam 1 cup broccoli florets 4–6 minutes until bright green and tender-crisp, season with a pinch of salt (1/4 tsp) and 1/2 tablespoon butter or a drizzle of olive oil. For roasted: toss with 1 teaspoon olive oil, roast at 425°F (218°C) 12–15 minutes until edges char slightly, then season.