Rib Eye Steak Recipe

Bring to room temperature

Remove the rib eye from the refrigerator 45–60 minutes before cooking. Pat the steak dry thoroughly on both sides with paper towels. This helps form a good crust.

Season

Liberally season both sides and the edges of the steak with the kosher salt and freshly ground black pepper. Press the seasonings gently into the meat so they adhere. Set the steak on a wire rack over a sheet pan while it comes to room temperature.

Preheat pan

Preheat a heavy-bottomed skillet (cast-iron preferred) over medium-high to high heat for 5 minutes until very hot. The pan should be smoking lightly when the oil is added.

Add oil and sear

Add the neutral high-heat oil to the hot pan and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms.

Flip and sear other side

Flip the steak using tongs and sear the second side for 2.5–3 minutes to develop a similar crust. Sear the edges by holding the steak with tongs and rolling it along the fatty rim for 30–45 seconds.

Add aromatics and baste

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the top of the steak for 1.5–3 minutes. This builds flavor and helps cook the top surface gently.

Finish to temperature

Continue basting and monitor internal temperature with an instant-read thermometer inserted into the thickest part: 120–123°F (49–51°C) for rare, 127–130°F (53–54°C) for medium-rare, 135°F (57°C) for medium. If the steak needs more time after searing, transfer the pan to a 400°F (200°C) oven for 3–6 minutes while continuing to check temperature, then remove when 5°F (about 3°C) below target (carryover will raise it).

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (for a 1–1.25 inch steak) so juices redistribute. Do not skip resting or the juices will run out when you cut it.

Slice and finish

If serving sliced: slice against the grain into 1/4–1/2 inch thick slices. Sprinkle the coarse finishing salt and the additional freshly ground black pepper over the sliced steak or whole steak just before serving. Serve immediately.