Rib Eye Steak Recipe

Temper the steak

Remove the rib eye from the refrigerator at least 45–60 minutes before cooking (longer for thicker cuts). Pat dry thoroughly with paper towels to remove surface moisture—this promotes browning.

Season

Generously season both sides and the edges of the steak with 1 to 1.5 tsp coarse sea salt and about 1/2 tsp freshly ground black pepper. Press gently so salt adheres. If you prefer, salt can be applied earlier (up to 40 minutes) for deeper seasoning.

Preheat pan

Choose a heavy skillet (cast iron preferred) and place over high heat. Heat for 5 minutes until very hot. You should see a faint smoke when ready. Add 1 tbs neutral oil and swirl to coat the pan.

Sear the steak

Place the steak into the hot pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes (for a 250–300 g, ~2–2.5 cm thick steak) until a deep brown crust forms. Flip and sear the second side for 2–3 minutes.

Lower heat and baste

Reduce heat to medium. Add 1 tbs unsalted butter, the smashed garlic clove, and the thyme or rosemary sprig to the pan. Tilt the pan slightly so the butter pools and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes. This builds flavor and helps finish the cook.

Check doneness

Use an instant-read thermometer to check internal temperature: 50–52°C (122–126°F) for rare, 55–57°C (130–135°F) for medium-rare. For a 250–300 g rib eye, aim for medium-rare (55–57°C). Remember the steak will rise 2–3°C (4–6°F) while resting.

Rest the steak

Transfer the steak to a warm plate or cutting board and loosely tent with foil. Rest for 6–8 minutes to allow juices to redistribute.

After resting, optionally sprinkle a small pinch (about 1/4 tsp) of finishing salt over the steak to enhance flavor. Slice against the grain into 1 cm slices or serve whole.

Serve immediately with the lemon wedge or a drizzle of red wine reduction if desired. Accompany with your preferred sides (roasted potatoes, salad, or grilled vegetables).