Rib Eye Recipe

Bring steak to room temperature

Remove the rib eye steaks from the refrigerator 45–60 minutes before cooking and pat them dry very well with paper towels. This ensures even cooking and better browning.

Season

Generously season both sides and the edges of the steaks with kosher salt and freshly ground black pepper. Use about 1 tablespoon salt and 1 tablespoon pepper per steak total (adjust to taste).

Preheat pan or grill

If using a heavy cast-iron skillet or stainless steel pan, place it over high heat and let it get very hot for 5 minutes. If grilling, preheat the grill to high (500°F/260°C) and clean the grates.

Sear

Add 1–2 tablespoons neutral oil to the hot pan and swirl to coat. Carefully place the steaks in the pan (they should sizzle loudly). Sear without moving for 2½–3½ minutes until a deep brown crust forms.

Flip and finish

Flip the steaks and sear the other side 2½–3½ minutes for medium-rare, longer if thicker or if you want a higher doneness. For a 1¼–1½-inch steak, target an internal temperature of 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Optional pan-baste

If using the finishing ingredients, after flipping add 2 tablespoons butter, smashed garlic, and herb sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 30–60 seconds to add flavor and help finish cooking.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes (for thicker cuts up to 12 minutes). Resting allows juices to redistribute and carries the internal temp up a few degrees.

Make compound butter

While the steaks come to room temperature, combine room-temperature butter, chopped parsley, chives, minced garlic, lemon zest, salt, and black pepper in a bowl. Mix thoroughly until evenly combined.

Shape and chill

Spoon the butter mixture onto plastic wrap or parchment, roll into a log about 1–1½ inches in diameter, twist the ends to seal, and refrigerate for at least 30 minutes. Slice rounds to top steaks when serving.

Slice and serve

After resting, if the steaks are bone-in or large, slice across the grain into thick slices. Place steak on warmed plates, top with a slice of compound butter (if using) so it melts over the meat, and spoon any pan juices over the top.

Season to taste and garnish

Finish with a light sprinkle of flaky sea salt and a few turns of freshly ground pepper if desired. Serve with your preferred sides.