14 Oz. Boneless Ribeye Recipe

Time45m

Serves1

USDA Prime Beef, aged a minimum of 21 Days.

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Ingredients

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1
Season the Steak
Take the ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes. Pat it dry with paper towels. Rub the steak with olive oil, then season generously with kosher salt, black pepper, garlic powder, and fresh rosemary on both sides.

2
Sear the Steak
Preheat a cast-iron skillet over high heat until it is very hot. Place the seasoned ribeye steak in the skillet and sear for 4-5 minutes without moving it to create a nice crust.
3
Flip and Finish Cooking
Flip the steak using tongs and cook for another 4-5 minutes for medium-rare, or until desired doneness is reached. Use a meat thermometer for accuracy; aim for 130°F (54°C) for medium-rare.
4
Rest the Steak
Remove the steak from the skillet and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute within the meat.