Angus Ribeye Steak Recipe

Bring to room temperature & season

Remove ribeye steaks from refrigerator 45–60 minutes before cooking so they come to room temperature. Pat steaks dry with paper towels. Evenly season both sides with kosher salt and freshly ground black pepper (about 1 tsp each side total).

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it get very hot, about 5 minutes. Heat until a drop of water sizzles aggressively on the surface. Add neutral oil and swirl to coat.

Sear steaks

Carefully place steaks in the hot pan and do not move for 2.5–3 minutes to form a deep brown crust. Flip and sear the other side for 2.5–3 minutes. For medium-rare target internal temperature 125–130°F (52–54°C) before resting; adjust time for thickness (add ~1 minute per side for thicker steaks).

Baste and finish

During the last 1–2 minutes of cooking, reduce heat to medium, add 2 tbs unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks repeatedly (basting) for 1–2 minutes to impart flavor and finish cooking.

Rest

Transfer steaks to a cutting board or plate and tent loosely with foil. Rest for 7–10 minutes to let juices redistribute. While resting, finish mashed potatoes and prepare maitre d' butter.

Finish & serve

Slice steaks against the grain (if serving sliced) or serve whole. Top each steak with a generous pat (about 1–1.5 tbs) of maitre d' butter while still warm. Sprinkle a small pinch of flaky finishing salt and optional chopped parsley before serving.

Cook potatoes

Place peeled and cubed Yukon Gold potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Warm dairy

While potatoes cook, warm the milk, 3 tbs butter and heavy cream (if using) in a small saucepan or microwave until hot but not boiling. This helps keep potatoes fluffy.

Mash

Drain potatoes well and return to the hot pot off the heat for 30 seconds to evaporate excess moisture. Mash with a potato masher or pass through a ricer for extra-smooth texture. Gradually add warmed milk/butter mixture, mashing until smooth and creamy. Season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste.

Hold

Keep mashed potatoes warm in a covered bowl or low oven (200°F / 95°C) while steaks rest. Rewarm gently if necessary before plating.

Prepare butter mixture

In a small bowl, combine 6 tbs softened unsalted butter with finely minced shallot, chopped parsley, chives, lemon juice, Dijon mustard, Worcestershire sauce, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Mix thoroughly until fully incorporated and smooth.

Shape and chill (optional)

For a classic presentation, place the butter mixture on plastic wrap, roll into a log (about 1–1.5 inches diameter), twist ends and refrigerate until firm, about 30 minutes. Alternatively, keep at room temperature if using immediately, forming tablespoon-sized pats to top the steaks.

Plate a generous scoop of mashed potatoes alongside each steak. Place a pat of maitre d' butter on each warm steak so it melts and creates a glossy sauce. Sprinkle a small pinch (about 1/4–1/2 tsp total) of flaky finishing salt over the steaks and a dusting of extra chopped parsley if desired. Serve immediately.