14 Oz Ribeye Recipe

Bring steak to room temperature

Remove the 14 oz ribeye from the refrigerator and pat dry thoroughly with paper towels. Let sit at room temperature for 30–45 minutes (but no more than 1 hour) to promote even cooking.

Season

Just before cooking, season both sides of the steak evenly with kosher salt, then sprinkle garlic powder and freshly ground black pepper on both sides. Press the seasonings into the meat gently with your hands so they adhere.

Preheat oven

Preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) in the oven while it preheats so the pan is hot when you start searing.

Heat oil

When the oven reaches temperature, carefully remove the hot skillet with an oven mitt. Place the skillet on the stovetop over medium-high heat. Add 1 tablespoon neutral oil and let it shimmer but not smoke (about 30–60 seconds).

Sear the steak

Place the ribeye in the hot skillet, laying it away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. If the steak has a fat cap, press it to render and sear the edge for 30–45 seconds.

Baste and aromatics

Reduce heat to medium. Add 2 tablespoons butter, crushed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and juices for 30–60 seconds to build flavor.

Finish in the oven

Transfer the skillet to the preheated oven. Roast for 3–6 minutes, depending on thickness and desired doneness: about 3–4 minutes for rare (120–125°F), 4–5 minutes for medium-rare (130–135°F), 5–6 minutes for medium (140–145°F). Use an instant-read thermometer in the thickest part of the steak to check temperature.

Rest the steak

Carefully remove the skillet from the oven and transfer the ribeye to a cutting board or plate. Tent loosely with foil and rest for 8–10 minutes. Resting allows juices to redistribute and yields a more tender steak.

Finish and serve

If desired, spoon pan juices and melted butter over the steak. Sprinkle a light pinch (about 1/2 tsp) of flaky sea salt to taste. Slice against the grain and serve with a pat of compound butter or a spoonful of chimichurri if using.