Ribeye Recipe

Bring to room temperature

Remove ribeye steaks from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season

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

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat and let it heat for 5–7 minutes until very hot and just beginning to smoke. Add the neutral oil and swirl to coat the pan.

Sear

Carefully place steaks in the hot pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2.5–3 minutes. If the steaks are very thick (1.5–2 inches), also sear the edges for 30–60 seconds each to render fat.

Add butter and aromatics

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme, and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the butter, garlic, and herb mixture over the top of each steak repeatedly for 1.5–3 minutes. This builds flavor and helps reach desired doneness.

Check doneness

Use an instant-read thermometer to check internal temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For thick steaks, after searing and basting you may need to transfer the pan to a preheated 400°F (200°C) oven for 3–6 minutes to reach target temp.

Rest

Transfer steaks to a cutting board and spoon some of the pan butter and herbs over them. Loosely tent with foil and rest for 8–10 minutes to allow juices to redistribute. Resting will raise the internal temperature by about 5°F (3°C).

After resting, optionally sprinkle a light pinch of flaky sea salt over the steaks, garnish with chopped parsley, and serve with lemon wedges on the side. Slice against the grain if serving family-style, or serve whole for individual portions. Spoon any accumulated rested butter and pan juices over the steaks just before serving.