Ribeye Steak Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 30–60 minutes before cooking so it comes close to room temperature. Pat the steak thoroughly dry with paper towels — moisture prevents a good crust.

Season

Generously season both sides and the edges of the steak with kosher salt (about 1 tablespoon total) and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it get very hot for 4–5 minutes. Add 2 tablespoons neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.

Sear first side

Carefully place the steak in the hot pan. Press down briefly to ensure even contact. Sear without moving for 2.5–4 minutes, until a deep brown crust forms (timing depends on thickness—use crust color as guide).

Sear second side

Flip the steak using tongs and sear the other side for 2.5–4 minutes to develop an exterior crust.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, rosemary, and thyme to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with the foaming butter and pan juices for 1.5–3 minutes while the internal temperature rises. Baste the edges as well to render and brown the fat collar.

Check doneness

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. Remove the steak from the pan about 5°F below target as it will carry over cook while resting.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes (for a 1–1.25 lb steak). Resting lets juices redistribute so the steak remains juicy when sliced.

Optional compound butter

If using, mix 1 tablespoon softened butter with 1/2 teaspoon lemon zest and a pinch of salt. Place on top of the hot steak to melt during the final minute of resting.

Slice and serve

If serving sliced, cut against the grain into 1/4-inch thick slices. Sprinkle a small pinch of flaky sea salt over the slices for finish and serve immediately.