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Ingredients
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Steak & Seasoning
For Cooking
Finishing (optional)
Method
Steak & Seasoning
- 1
Bring to room temperature
Remove the 16-ounce ribeye from the refrigerator and pat dry on both sides with paper towels. Let sit, loosely covered, at room temperature for 30–45 minutes. This ensures even cooking.
- 2
Season
Just before cooking, season both sides generously with the kosher salt (about 1 tablespoon total). Sprinkle garlic powder evenly and finish with freshly ground black pepper (about 2 teaspoons), pressing gently so the seasonings adhere.
For Cooking
- 3
- 4
Sear the steak
Add 1–2 tablespoons high-heat oil to the hot skillet and swirl to coat. Place the seasoned ribeye into the pan away from you to avoid splatter. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. (For a grill, sear directly over high heat 3–4 minutes per side.)
- 5
Baste with butter and aromatics
Lower heat to medium. Add the 2 tablespoons unsalted butter, crushed garlic cloves, and thyme/rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter and pan juices for 1.5–2 minutes. This adds flavor and helps finish the crust.
- 6
Check doneness and finish
Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more time after searing, lower heat to medium-low and continue to cook in the pan for 1–4 additional minutes, flipping as needed, until the thermometer reaches your target. For thicker cuts you can transfer the cast-iron skillet to a preheated 400°F oven for 4–6 minutes to finish.
Resting & Finishing
- 7
Rest
Transfer the cooked ribeye to a cutting board and tent loosely with foil. Rest for 8–10 minutes (up to 12 for thicker steaks). Resting allows juices to redistribute so the steak stays juicy when sliced.
- 8