Prime Ribeye Steak Recipe

Bring steak to temperature & season

Remove the ribeyes from the refrigerator 45–60 minutes before cooking and keep loosely covered to come to room temperature. Pat dry thoroughly with paper towels. Generously season both sides and the edges with the kosher salt, then sprinkle garlic powder and freshly ground black pepper, pressing gently so seasoning adheres.

Preheat pan and sear

Preheat oven to 400°F (200°C). Heat a large cast-iron skillet over high heat until smoking hot (3–5 minutes). Add the vegetable oil and swirl to coat. Carefully place steaks in the pan and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Baste and finish in oven

Reduce heat to medium-high. Add 3 tbs unsalted butter, thyme sprigs, and crushed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks (baste) for 30–60 seconds. Transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness (125°F/52°C for medium-rare, about 6–8 minutes depending on thickness). Use an instant-read thermometer for accuracy.

Rest steaks

Remove steaks from oven, transfer to a cutting board, tent loosely with foil and rest 8–10 minutes before slicing to allow juices to redistribute.

Par-cook potatoes

While steaks come to room temperature, place fingerling potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a boil, and simmer 8–10 minutes until just tender when pierced. Drain and let steam-dry in colander 2 minutes.

Cook bacon

In a large skillet over medium heat, add chopped bacon and cook, stirring occasionally, until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper-towel-lined plate, reserving bacon fat in the pan.

Roast potatoes with bacon

Preheat oven to 425°F (220°C) if not already. In a bowl, toss par-cooked potatoes with reserved bacon fat, 1 tbs olive oil, chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once, until golden and crisp. In the last 2 minutes stir in the cooked bacon so it warms and crisps without burning.

Sauté mushrooms

While potatoes roast and steaks rest, heat 1 tbs butter and 1 tsp olive oil in a medium skillet over medium-high heat. Add halved mushrooms in a single layer (do not overcrowd) and let brown undisturbed 2–3 minutes. Stir and cook another 2 minutes until nicely caramelized.

Finish mushrooms

Add the minced shallot, cook 30–45 seconds until softened. Deglaze with 2 tbs dry white wine or beef stock, scraping up browned bits. Cook until liquid reduces to a glaze (1–2 minutes). Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Make dressing & toss

In a small bowl, whisk the juice of 1 lemon with 3 tbs extra-virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Place arugula in a large bowl, drizzle dressing over it and toss briefly so leaves are coated. Scatter shaved Parmesan over the top.

Slice rested ribeyes against the grain into 1/2-inch thick slices. Arrange a portion of the fingerling potatoes alongside the sliced steak. Spoon mushrooms over or next to the steak. Place a generous handful of dressed arugula salad to the side. Optional: spoon any remaining pan juices from the steak skillet over slices for extra flavor. Serve immediately.