Ribeye (10oz) Recipe
Make Ribeye (10oz) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Cooking Fats & Aromatics
Finishing (optional)
Method
Prep
Bring to room temperature
Remove the 10 oz ribeye from the refrigerator and pat dry with paper towels. Let sit, uncovered, at room temperature for 30–45 minutes to promote even cooking. Pat again briefly just before seasoning to remove any surface moisture.
Season
Generously season both sides and the edges of the steak with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). If using, lightly dust garlic powder on both sides. Press the seasonings into the meat so they adhere.
Cook
Preheat pan
Place a heavy skillet (cast iron recommended) over high heat and let it heat for 4–5 minutes until very hot and just beginning to smoke. Meanwhile, add 1 tablespoon neutral oil to the pan right before adding the steak.
Sear first side
Carefully place the ribeye in the hot skillet. Do not move for 2.5–3 minutes to develop a deep brown crust (for medium-rare; adjust time slightly for thickness and desired doneness).
Reduce heat and baste
Lower the heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, and the herb sprig to the pan. As butter melts and foams, tilt the pan slightly and spoon the melted butter over the top of the steak repeatedly (basting) for 1–2 minutes. Basting adds flavor and helps finish cooking evenly.
Check doneness
Use an instant‑read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 10 oz ribeye about 1–1¼" thick aiming for medium-rare, target 130°F (it will rise a few degrees while resting). If the steak needs more time, continue to cook in 1-minute increments while basting.
Rest & Finish
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest 5–8 minutes (thicker steaks may need up to 10 minutes). Resting redistributes juices so they’re not lost when slicing.