Australian Angus Rib Eye Recipe

Bring steak to temperature

Remove the rib eye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels — moisture on the surface prevents proper searing.

Season

Evenly sprinkle 1 tablespoon kosher salt over both sides and all edges of the steak. Lightly coat with 1 teaspoon freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat. Allow the pan to heat for 4–6 minutes until very hot and just beginning to smoke. Meanwhile, add 2 tablespoons neutral oil to the pan and swirl to coat right before adding the steak.

Sear the steak

Carefully place the rib eye into the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. If the steak is particularly thick (over 1.5 inches), also sear the fat edge for 30–60 seconds to render the fat.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, 3 lightly crushed garlic cloves, 3 thyme sprigs, and 1 rosemary sprig to the pan. When the butter melts and begins to foam, tilt the pan slightly and use a spoon to baste the melting butter and aromatics over the top of the steak continuously for 1.5–3 minutes. This adds flavor and helps finish cooking.

Check doneness and rest

Use an instant-read thermometer to check internal temperature: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, 60–62°C (140–145°F) for medium. Remove the steak from the pan 3–5°F (2–3°C) below your target; it will carry over cook while resting. Transfer to a cutting board and tent loosely with foil. Rest for 8–12 minutes to allow juices to redistribute.

Slice and finish

After resting, slice the rib eye against the grain into 1/4–1/2-inch slices. Taste and, if desired, sprinkle up to 1 teaspoon flaky sea salt across the slices for texture and seasoning. Offer lemon wedge on the side for a light squeeze if desired.

If using flaky sea salt, sprinkle it immediately after slicing so it adheres to the warm meat. Serve with the lemon wedge on the plate; a quick squeeze will add brightness without overpowering the beef.