Jul 14 2026
Restaurants›Cornerstone›Ribeye Recipe

Ribeye Recipe

Inspired by Cornerstone
Time1h 10m
Serves1

Hand cut daily in house juicy and flavorful.

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Ingredients

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Steak

Finishing & Cooking Fat

Optional Garnish & Resting

Method

Steak

  1. 1

    Prep steak

    Remove the ribeye from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat both sides and the edges very dry with paper towels — dryness is key for a good sear.

  2. 2

    Season

    Generously season both sides and the exposed edges of the steak with kosher salt, then sprinkle the freshly ground black pepper and garlic powder, pressing lightly so the seasoning adheres. Do this just before cooking if you prefer crust; you can salt earlier (up to 40 minutes) for deeper seasoning.

Finishing & Cooking Fat

  1. 3

    Preheat pan

    Place a heavy cast-iron skillet or stainless steel pan on the stovetop and heat over medium-high until very hot, about 5 minutes. The pan should be smoking lightly when ready.

  2. 4

    Sear steak

    Add the high-heat oil to the hot pan, swirl to coat. Carefully place the ribeye in the pan, laying it away from you. Do not move it for 2.5–3 minutes to form a deep brown crust. Flip and sear the second side for 2.5–3 minutes for medium-rare on a 1.25–1.5" steak (adjust time for thickness and desired doneness).

  3. 5

    Baste with butter

    Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for 1–2 minutes, spooning over the top to infuse flavor and finish cooking.

  4. 6

    Check doneness

    Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more time, transfer the pan to a 400°F oven for 2–6 minutes, checking frequently.

Optional Garnish & Resting

  1. 7

    Rest

    Transfer the ribeye to a cutting board and tent loosely with foil. Let rest 7–10 minutes (rest time depends on thickness) to allow juices to redistribute; carryover will raise temperature a few degrees.

  2. 8

    Finish and serve

    If desired, sprinkle a light pinch of coarse finishing salt over the steak just before slicing. Slice against the grain into 1/4"–1/2" slices, serve with any accumulated juices spooned over, and offer lemon wedges on the side for an optional bright finish.

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