Rib Eye Steak Recipe

Bring to room temperature

Remove steaks from the refrigerator and pat dry with paper towels. Let sit uncovered at room temperature for 30–45 minutes (up to 1 hour for very thick steaks). Dry surface ensures better sear.

Season

Just before cooking, season both sides and edges of the steaks generously with kosher salt (about 1 tbs per side for each steak) and finish with freshly ground black pepper. Press seasoning gently into the meat so it adheres.

Preheat pan and oven

Preheat a heavy cast-iron skillet or stainless-steel pan over medium-high heat for 5 minutes until very hot. If using an oven, preheat oven to 400°F (200°C) to finish thicker steaks.

Sear the steaks

Add 2 tsp of neutral oil to the hot pan and swirl to coat. Carefully place steaks in the pan away from you. Sear without moving for 2.5–3 minutes to form a deep brown crust. Flip and sear the other side for 2–3 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add 3 tbs unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the hot butter and aromatics for 1–2 minutes. This builds flavor and helps finish the crust.

Finish in the oven (if needed)

For steaks thicker than 1 inch or if you prefer medium-rare to medium doneness, transfer the skillet to the preheated oven for 3–6 minutes: 3–4 minutes for rare-medium-rare (internal temp ~125–130°F / 52–54°C), 5–6 minutes for medium (135°F / 57°C). Use an instant-read thermometer for accuracy.

Alternative stovetop-only finish

If not using an oven, continue to baste and reduce heat to medium-low and cook until desired internal temperature is reached, flipping once more if necessary. Thinner steaks may finish entirely on the stovetop in 1–3 additional minutes per side.

Rest the steak

Transfer steaks to a warm plate or cutting board and tent loosely with aluminum foil. Rest for 5–10 minutes (5 minutes for rare, 8–10 for medium). Resting allows the juices to redistribute and prevents them from running out when sliced.

Finish and serve

If desired, sprinkle a small pinch (about 1/4–1/2 tsp) of flaky finishing salt over each steak. Optionally top with a pat of compound butter or a spoonful of chimichurri. Slice against the grain and serve immediately.