13oz Rib Eye Recipe

Bring to temperature

Remove the 13 oz ribeye from the refrigerator and pat very dry with paper towels. Leave it uncovered at room temperature for 30–45 minutes so it comes close to room temp (this helps even cooking).

Season both sides generously with the kosher salt (about 1 tablespoon total) and sprinkle the garlic powder if using. Grind the black pepper over both sides. Press the seasoning gently into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 4–5 minutes until very hot. The pan should be smoking lightly when the oil is added.

Add the high smoke point oil to the hot pan and swirl to coat. Immediately place the steak in the pan, laying it away from you to avoid splatter. You should hear a loud sizzle.

Sear the steak, without moving, for 3–4 minutes to develop a deep brown crust. Flip the steak using tongs and sear the other side for 2½–3 minutes for medium-rare (adjust time if your steak is thicker or you prefer a different doneness).

After flipping, reduce heat to medium and add the butter, smashed garlic cloves, and thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for 1–2 minutes. This adds flavor and helps finish cooking evenly.

Use an instant-read thermometer inserted into the thickest part of the steak to check doneness: aim for 125°F (52°C) for medium-rare, 135°F (57°C) for medium. If the steak needs more time to reach the target, continue cooking in 30–60 second increments while basting.

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes to allow juices to redistribute.

If using, sprinkle the flaky sea salt over the resting steak and squeeze the lemon wedge lightly over the top for a touch of brightness. Slice against the grain and serve immediately, spooning any remaining butter and pan juices over the slices.