Ribeye Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking and leave it loosely covered on a plate. Bringing the steak to room temperature helps it cook more evenly.

Pat dry and season

Pat both sides and the edges of the steak very dry with paper towels. Sprinkle kosher salt evenly over both sides (about 1 tablespoon total), then sprinkle the garlic powder and freshly ground black pepper. Press the seasoning gently into the meat.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it get smoking hot for 4–6 minutes. Add 2 tablespoons high-smoke-point oil and swirl to coat the pan.

Sear the steak

Carefully place the steak in the hot pan and let it sear undisturbed for 3–4 minutes to develop a deep brown crust. Flip the steak and sear the other side for 3 minutes. For a 1–1¼ inch steak this will approach medium-rare; adjust time ±1 minute per side for doneness preference.

Baste with butter and aromatics

Reduce heat to medium-low. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to repeatedly baste the steak with the melted butter and aromatics for 1–2 minutes. This 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, 125–130°F for medium-rare, 135°F for medium. Remove the steak from the pan when it is 5°F below your target temperature (carryover will raise it while resting).

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes so juices redistribute.

Finish and slice

If desired, sprinkle the steak with flaky sea salt and chopped parsley. Slice against the grain in ¼-inch slices. Serve with lemon wedges on the side to brighten the flavor.

If the steak has large thick fat caps, trim away any excessive surrounding fat before slicing for a better eating experience. The ribeye has intramuscular fat (marbling) that should remain; trimming rigid outer fat improves texture if you found it 'mainly fat'.