Ribeye Recipe

Time1h 15m

Serves2

Make Ribeye Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Remove the ribeye from the refrigerator at least 45 minutes before cooking (up to 1 hour for a very thick cut) so it comes to near room temperature. Pat the steak very dry on all sides with paper towels.
2
Season both sides and the edges generously with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

3
Preheat your oven to 400°F (200°C). Use an oven-safe heavy skillet (cast iron preferred). Place the skillet over high heat and let it get very hot, about 4–6 minutes.
4
When the pan is smoking lightly, add the neutral oil and swirl to coat. Carefully place the ribeye in the pan, laying it away from you to avoid splatter. Sear without moving for 2¾–3½ minutes to form a deep brown crust (time depends on thickness).
5
Flip the steak using tongs and sear the second side for 2¾–3 minutes until a crust forms.
6
If the steak is very thick and not yet at desired doneness, transfer the skillet to the preheated oven. For medium-rare (internal temp 125–130°F / 52–54°C), roast 4–6 minutes; for medium (135°F / 57°C), roast 6–8 minutes. Use an instant-read thermometer inserted into the thickest part to check temperature.

7
Finish in the pan
During the last 1–2 minutes of stovetop searing or immediately after flipping (if you prefer pan-basted flavor), reduce heat to medium-low, add the unsalted butter, smashed garlic, thyme sprigs, and rosemary to the pan.
8
Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatic juices for about 1–2 minutes. This adds flavor and helps the crust finish developing.
9
If you finished in the oven, return the skillet to the stove after oven time and baste for 30–60 seconds before removing.

10
Transfer the ribeye to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes (for thick steaks) so juices redistribute.
11
Slice against the grain, or serve whole. Sprinkle with flaky sea salt if desired and spoon any accumulated butter and aromatics from the cutting board or pan over the sliced meat. Serve immediately.