Restaurants›CARVE American Grille - Barton Creek›10 Oz. Custom-cut Ribeye Recipe

10 Oz. Custom-cut Ribeye Recipe

Name: CARVE American Grille - Barton Creeks 10 Oz. Custom-Cut Ribeye Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 10 oz bone-in or boneless ribeye steak, trimmed and brought to room temperature; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral high-heat oil (canola, grapeseed, or vegetable); 1 tbs unsalted butter; 2 each garlic cloves, crushed (skin on); 2 each fresh thyme or rosemary sprigs; 0.25 tsp coarse finishing salt (flaky sea salt or Maldon); 1 each optional: compound butter or lemon wedge

Inspired by CARVE American Grille - Barton Creek

Time45m

Serves1

Make 10 Oz. Custom-cut Ribeye Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

10 oz bone-in or boneless ribeye steak, trimmed and brought to room temperature1 tsp kosher salt1 tsp freshly ground black pepper1 tbs neutral high-heat oil (canola, grapeseed, or vegetable)1 tbs Unsalted butter2 each garlic cloves, crushed (skin on)2 each fresh thyme or rosemary sprigs

Finishing & Serving

1/4 tsp coarse finishing salt (flaky sea salt or Maldon)1 each optional: compound butter or lemon wedge

Method

Steak

Prepare steak

Remove the 10 oz ribeye from refrigeration 30–60 minutes before cooking so it comes to room temperature. Pat both sides dry very thoroughly with paper towel. This promotes even cooking and a good sear.

Season

Generously season both sides and the edges of the steak with the kosher salt and freshly ground black pepper. Press the seasoning gently so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it heat for 3–5 minutes until very hot and just beginning to smoke. Meanwhile, add the neutral high-heat oil to the pan and swirl to coat.

Sear steak

Carefully place the steak in the hot pan. Do not move it for 2–3 minutes to form a deep brown crust. Flip and sear the other side for 2–3 minutes. For a 10 oz ribeye about 1 to 1-1/4 inch thick, this will usually bring the steak close to medium-rare; adjust time for desired doneness (see internal temp guide below).

Baste and aromatics

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme or rosemary to the pan. Tilt the pan slightly so the butter pools and use a spoon to continuously baste the steak with melted butter and juices for 1–2 minutes while the steak finishes cooking. Continue basting until the steak reaches target internal temperature: 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Rest steak

Transfer the steak to a cutting board or plate and loosely tent with foil. Let rest for 5–10 minutes to allow juices to redistribute; resting time will raise internal temperature a few degrees.

Finishing & Serving

After resting, sprinkle the steak lightly with the coarse finishing salt to taste. If using compound butter, place a pat on the warm steak so it melts into the crust. Optionally serve with a lemon wedge for a quick bright squeeze if desired.

Slice the ribeye against the grain into 1/4–1/2 inch thick slices and serve immediately. Pair with desired sides.