Ribeye Recipe

Time50m

Serves1

Simply seasoned with sea salt.

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Ingredients

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1
Bring steak to room temperature
Remove the ribeye from the refrigerator 30–45 minutes before cooking (longer for thicker cuts). Pat dry thoroughly with paper towels—dry surface ensures good sear.
2
Season
Lightly brush or rub the steak with the neutral oil on both sides. Generously season both sides and the edges with coarse sea salt, using about 1 teaspoon for a 1 lb steak (adjust to taste). Add freshly ground black pepper if desired.
3
Preheat pan
Place a heavy skillet (cast iron preferred) over high heat and let it heat until very hot, 4–6 minutes. If grilling, preheat to high (500–550°F / 260–288°C) and clean the grates.
4
Sear the steak
Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the ribeye in the pan and press down briefly to ensure contact. Sear without moving until a deep brown crust forms, about 2.5–3.5 minutes per side for a 1-inch thick steak for medium-rare. For thicker cuts, sear 3–4 minutes per side then finish in oven. If edges are thick, hold steak on its side with tongs to render fat, about 30–60 seconds per edge.

5
Baste with butter and aromatics
In the last 1–2 minutes of cooking, reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove, and the herb sprig to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly (basting) for 60–90 seconds to develop flavor.
6
Check doneness
Use an instant-read thermometer: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, 135°F (57°C) for medium. Remember the steak will rise 3–5°F while resting.

7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes (5 minutes for thinner steaks, 8–10 for thicker). This redistributes juices so they don’t run out when sliced.
8
Slice and finish
If serving sliced, cut against the grain into 1/4–1/2-inch slices. Sprinkle a small pinch (about 1/4 teaspoon) of coarse sea salt over the cut steak if desired, then serve immediately.