Ribeye Recipe

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature (this promotes even cooking). Pat the steak very dry on all sides with paper towels.

Generously season both sides and the edges of the steak with kosher salt (about 1–1½ tablespoons) and freshly ground black pepper. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan on the stovetop over high heat. Let it get very hot for 5 minutes — it should be smoking lightly when ready.

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Do not move the steak for the first 2–3 minutes to develop a crust.

After 2–3 minutes, check the crust: it should be deep brown. Flip the steak and sear the second side for another 2–3 minutes. If the edges need browning, hold the steak with tongs and press the fatty edge into the pan for 30–60 seconds until rendered and browned.

Reduce heat to medium. Add 3 tablespoons unsalted butter, the crushed garlic cloves, rosemary, and thyme to the pan.

Tilt the pan slightly so the butter pools. Using a large spoon, continuously baste the top of the steak with melted butter and pan juices for 1.5–3 minutes while the steak finishes cooking. This imparts flavor and helps finish the exterior.

Use an instant-read meat thermometer inserted into the thickest part of the steak (not touching bone). Pull the steak from the pan at the following temperatures for carryover: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Remember the temperature will rise 3–6°F during resting.

Transfer the steak to a cutting board and spoon any butter and aromatics over the top. Tent loosely with foil and let rest 8–10 minutes to allow juices to redistribute.

Slice the ribeye against the grain into 1/4–1/2-inch thick slices. Sprinkle lightly with flaky sea salt and a little chopped parsley, if using. Serve with a lemon wedge on the side, if desired.