Rib-eye Steak Recipe

Bring steak to room temperature

Remove the 12 oz rib-eye from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels to remove surface moisture (this promotes a good sear).

Season

Generously season both sides and the edges of the steak with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Lightly sprinkle the garlic powder if using. Press the seasonings into the meat with your hands so they adhere.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it get very hot for 4–5 minutes. It should be smoking lightly when ready. Meanwhile, add 1 tablespoon neutral oil and swirl to coat just before adding the steak.

Sear the steak

Carefully lay the steak in the hot pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. For a 12 oz rib-eye about 1 to 1.25 inches thick: this will yield medium-rare to medium (target internal temp 125–130°F for medium-rare, 135°F for medium). Use an instant-read thermometer in the thickest part to check.

Baste with butter and aromatics

Lower heat to medium. Add 1 tablespoon unsalted butter, 2 smashed garlic cloves, and 2 sprigs thyme or rosemary to the pan. As the butter melts and foams, tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly for 30–60 seconds to flavor the meat and finish cooking. Continue until desired internal temperature is reached.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–10 minutes (rest time helps redistribute juices). While resting, the internal temp will rise a few degrees.

Slice and serve

If serving sliced, cut against the grain into 1/4"–1/2" slices. Spoon any accumulated juices or reserved butter from the resting board over the slices. Serve with the optional pan sauce and suggested side.

Deglaze

After removing the steak from the skillet (while pan is still hot), reduce heat to medium-low. If there is a lot of fat, spoon off excess leaving about 1 tablespoon and any browned bits. Add the minced shallot and cook 30–45 seconds until softened. Pour in 2 tablespoons red wine or sherry (if using) and scrape up browned bits with a wooden spoon.

Reduce and finish

Add 1/4 cup beef stock and simmer for 1–2 minutes until slightly reduced. Remove from heat and whisk in 1 tablespoon cold unsalted butter to emulsify the sauce. Season to taste with about 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Spoon the sauce over the steak slices.

Cook potatoes

Place 1 lb peeled and chunked potatoes in a pot and cover with cold salted water. Add the smashed garlic clove to the pot. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and finish

Drain potatoes and remove the garlic. Return potatoes to the pot off the heat. Warm 1/2 cup milk (or half-and-half) with 1 tablespoon butter until butter melts. Mash potatoes to desired texture (use a ricer for very smooth or a masher for a bit more texture). Stir in warmed milk and butter, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm until serving.