Prime Boneless Ribeye Recipe

Bring to room temperature

Remove the prime boneless ribeye from the refrigerator and pat dry with paper towels. Let sit at room temperature for 45–60 minutes before cooking to ensure even doneness.

Season

Generously season both sides of the ribeye with kosher salt, freshly ground black pepper, and a light dusting of garlic powder. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and preheat until very hot, about 5–7 minutes. Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear

Carefully place the ribeye in the hot skillet. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For a 1.25–1.5 inch thick steak aim for an internal temperature of: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Use an instant-read thermometer inserted into the center to check temperature during cooking.

Add aromatics

Lower heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the skillet alongside the steak. As the butter melts, tilt the pan slightly to pool butter on one side.

Baste

Using a spoon, continuously baste the steak with the melted butter and pan juices for 1.5–3 minutes, spooning over the top to build flavor and finish cooking. Continue to monitor internal temperature until you reach your target doneness (see sear step for temperatures).

Optional oven finish (for thicker cuts)

If your ribeye is thicker than 1.5 inches or the crust is perfect but the center is underdone, transfer the skillet to a preheated 400°F oven for 3–6 minutes, then baste again once removed. Recheck temperature with an instant-read thermometer.

Rest

Transfer the ribeye to a clean cutting board and tent loosely with foil. Rest for 8–12 minutes to allow juices to redistribute. While resting, skim any excess fat from the skillet and reserve pan juices for service if desired.

Finish and carve

If using, sprinkle coarse finishing salt and chopped parsley on the steak. Slice the ribeye against the grain into 1/4–1/2-inch slices. Serve with a lemon wedge on the side to brighten flavors if desired.