Aug 28 2026
Restaurants›Catch›Prime Ribeye Recipe

Prime Ribeye Recipe

Inspired by Catch
Time1h 5m
Serves1

14oz, Brandt Beef, Brawley, CA (Gluten Free)

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Ingredients

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Steak

Finishing & Serving (Gluten Free)

Method

Steak

  1. 1

    Bring steak to room temperature

    Remove the 14 oz bone-in ribeye from the refrigerator and pat dry with paper towels. Let sit, uncovered or lightly tented, at room temperature for 30–45 minutes. Dry surface ensures better sear.

  2. 2

    Pre-salt and season

    Evenly coat both sides and the edges of the ribeye with 1.5 tablespoons kosher salt. Lightly press salt into the meat. Just before cooking, apply 1 tablespoon coarsely ground black pepper to both sides and edges.

  3. 3

    Preheat pan and oil

    Place a heavy cast-iron skillet or stainless steel pan on the stovetop and heat over medium-high for 4–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat; it should shimmer but not smoke vigorously.

  4. 4

    Sear the steak

    Carefully place the ribeye in the hot skillet using tongs, laying it away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

  5. 5

    Render edges

    Use tongs to hold the steak on its fat edge against the pan for 30–45 seconds to render and brown the rim. Rotate and repeat to render all fatty edges as desired.

  6. 6

    Baste with butter and aromatics

    Reduce heat to medium. Add 2 tablespoons unsalted butter, 3 smashed garlic cloves, and the thyme and rosemary sprigs to the skillet. As the butter foams, tilt the pan slightly and spoon the melted butter and aromatics over the top of the steak repeatedly for 1–2 minutes to build flavor.

  7. 7

    Finish to temperature

    For medium-rare target internal temperature 125–130°F (52–54°C) pull temperature — continue to cook while basting, checking with an instant-read thermometer in the thickest part. Total cook time in pan will typically be 6–9 minutes depending on thickness. If the steak is browning too quickly before reaching temperature, transfer the skillet to a 375°F (190°C) oven for 3–5 minutes to finish.

  8. 8

    Rest the steak

    Transfer the ribeye to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Resting allows juices to redistribute and final carryover will raise internal temperature 3–5°F.

Finishing & Serving (Gluten Free)

  1. 9

    Slice and finish

    After resting, slice the ribeye against the grain into 1/4–1/2 inch slices. Sprinkle lightly with flaky sea salt (about 1/2 teaspoon) and optional chopped parsley. Serve with an optional lemon wedge on the side.

  2. 10

    Notes on doneness and food safety

    Suggested internal temperatures: rare 120–125°F, medium-rare 125–130°F, medium 135–140°F. Use an instant-read thermometer in the thickest part without touching bone. Brandt Beef ribeyes are gluten-free; no gluten-containing ingredients are used in this recipe.

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