Restaurants›Boat Shed Restaurant›Ribeye Recipe

Ribeye Recipe

Inspired by Boat Shed Restaurant
Time1h 15m
Serves1

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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Steak

Finishing butter

For cooking

Optional garnish / service

Method

Steak

1

Temper steak

Remove the ribeye from the refrigerator 45–60 minutes before cooking and let it come to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

2

Season

Generously season both sides and the edges of the steak with the kosher salt, black pepper and garlic powder, pressing the seasoning into the meat so it adheres.

3

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan on medium-high heat for 5 minutes until very hot. Add the neutral oil and high smoke-point oil and heat until just smoking.

4

Sear

Place the steak in the hot pan and press down lightly so full contact is made. Sear without moving for 2.5–3 minutes to form a deep brown crust (for a 1-inch steak; adjust time if thicker). Flip and sear the second side 2–3 minutes.

5

Finish by temperature

Turn the heat to medium-low. Continue cooking, flipping every 30–45 seconds and basting with pan juices, until the steak reaches desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part to check.

6

Edge sear (optional)

If your ribeye has a fat cap or large edge, hold the steak with tongs and press the fat edge into the pan for 30–60 seconds to render and crisp.

7

Rest

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

Finishing butter

8

While the steak rests, combine the unsalted butter, minced garlic, thyme, parsley, lemon zest and 1/8 teaspoon salt in a small bowl. Mash with a fork until homogenous and slightly whipped. Keep at room temperature so it's spreadable.

9

When ready to serve, place a tablespoon of the finishing butter on top of the hot rested steak so it melts and forms a glossy sauce. Reserve remaining butter for additional service if desired.

Service

10

Slice the steak against the grain into 1/4–1/2-inch slices if serving family style or leave whole for individual plating.

11

Sprinkle a pinch of coarse sea or finishing salt over the sliced steak and serve with a lemon wedge on the side.