Rib Eye Steak Recipe

Bring steak to room temperature

Remove the rib eye from the refrigerator and let it sit, uncovered, on a plate for 30–45 minutes until it reaches roughly room temperature. Pat both sides dry with paper towels — dry surface promotes better sear.

Season

Generously season both sides and the edges of the steak with kosher salt and freshly ground black pepper. Press seasonings into the meat so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan on the stove over medium-high heat for about 5 minutes until very hot. Add the neutral oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear first side

Carefully place the steak in the hot pan away from you. Let it sear undisturbed for 3–4 minutes until a deep brown crust forms. Do not move the steak during this time.

Sear second side

Flip the steak using tongs and sear the second side for 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, sear an additional 1–2 minutes per side. For thicker cuts add extra time as needed.

Baste with butter

Reduce heat to medium-low. Add the unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 1–2 minutes, spooning the butter over the top to build flavor and finish cooking.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove from heat about 5°F before target temperature; carryover will raise it slightly.

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

Optional — finish and slice: Sprinkle a pinch (about 1/4 tsp) of flaky sea salt over the top. Slice against the grain into 1/4–1/2 inch slices if serving family-style, or serve whole with a lemon wedge on the side.