14oz Ribeye Steak Recipe

Bring steak to room temperature

Remove the 14 oz ribeye from the refrigerator and pat dry with paper towels. Let it sit at room temperature for 30–45 minutes before cooking; this ensures more even cooking.

Season

Generously season both sides and the edges of the steak with kosher salt (about 1½ tablespoons total), then sprinkle the black pepper and garlic powder evenly. Press the seasonings gently into the meat so they adhere.

Preheat

If using a grill: preheat to high (500–550°F / 260–290°C) and oil the grates. If using a heavy skillet (cast iron): place over high heat until very hot, 5–7 minutes. Add the neutral oil to the pan just before the steak so it shimmers but does not smoke excessively.

Sear

Place the steak on the hot grill or in the skillet. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. For a 14 oz ribeye about 1–1.25 inch thick, this develops a good crust before finishing; adjust times slightly for thicker cuts.

Baste and finish (pan method)

If using a skillet: after flipping, add 1 tablespoon unsalted butter, the rosemary and thyme sprigs, and the crushed unpeeled garlic clove to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 1–2 minutes while the steak finishes cooking. Baste until internal temperature reaches desired doneness (see temperatures below).

Finish on grill (grill method)

If using a grill and the steak needs more cook after searing both sides, move to a slightly cooler zone and continue grilling, flipping as needed, until internal temperature reaches desired doneness.

Doneness guide

Use an instant-read thermometer in the thickest part of the steak: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For medium-rare aim for 130–135°F before resting.

Rest the steak

Transfer the cooked ribeye to a cutting board and tent loosely with foil. Let rest for 7–10 minutes (rest time = roughly 5–10 minutes depending on thickness) so juices redistribute; the internal temperature will rise about 5°F while resting.

Make compound butter (optional)

While the steak rests, combine 2 tablespoons softened unsalted butter, 1 teaspoon chopped fresh parsley, 1/2 teaspoon lemon zest and 1/8 teaspoon salt in a small bowl. Mix until smooth and form into a disk or spoonable dollop. Chill briefly if you prefer a firmer butter.

Serve

Place the rested steak on a plate, top with a pat of compound butter (or the basting butter from the pan). Slice against the grain if serving sliced, or serve whole. Spoon any accumulated resting juices over the steak. Serve immediately.