Rib Italian Eye Steak Recipe
Make Rib Italian Eye Steak Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Cooking & Basting
Resting & Serving
Method
Steak & Seasoning
- 1
Bring steak to room temperature
Remove the rib eye from the refrigerator and let rest uncovered on a plate for 45–60 minutes so the center can come closer to room temperature. Pat the steak dry thoroughly with paper towels to ensure a good sear.
- 2
Season the steak
Rub 2 tablespoons of olive oil evenly over both sides and the edges of the steak. In a small bowl combine kosher salt, black pepper, garlic powder, and onion powder. Generously season both faces and the edges of the steak with the mixture, pressing it lightly into the meat.
Cooking & Basting
- 3
- 4
Sear the steak
Add 1 tablespoon olive oil to the hot pan and swirl. Place the rib eye fat-side down first along the edge to render some fat for 30–45 seconds, then lay the steak flat in the 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. For a 1¾–2 lb bone-in rib eye, searing times will build a good crust before finishing in the oven (see next step); adjust slightly for thickness.
- 5
Finish with butter and aromatics
Reduce heat to medium. Add unsalted butter, smashed garlic cloves, rosemary and thyme to the pan. As the butter melts, tilt the pan and use a spoon to baste the steak repeatedly with the melted, herb-infused butter for 2–4 minutes. This builds flavor and helps even cooking.
- 6
Optional oven finish
For thicker steaks or to reach a specific internal temperature, transfer the skillet to a preheated 400°F (200°C) oven after searing (or move steak to a cooler zone on the grill). Roast until internal temperature (measured at the thickest part, not touching bone) reaches desired doneness: 115–120°F rare, 125–130°F medium-rare, 135–140°F medium. This typically takes 6–12 minutes depending on thickness. Continue basting once or twice during the oven finish.
Resting & Serving
- 7
Rest the steak
Remove the steak from the pan or grill and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes. Resting allows juices to redistribute and finishes carryover cooking (internal temp will rise ~5°F).
- 8
Slice and finish
Using a sharp carving knife, slice the steak against the grain into 1/4–1/2-inch thick slices. Sprinkle lightly with flaky sea salt if desired and garnish with chopped parsley. Serve with lemon wedges on the side for a bright contrast if preferred.
- 9