Ribeye/ancho Recipe
*Seasoned with sea salt.
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Ingredients
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Steak
Resting & Serving
Method
Steak
- 1
Bring to room temperature
Remove the ribeye from the refrigerator 45–60 minutes before cooking and leave it unwrapped on a plate to come to room temperature. Pat both sides dry with paper towels just before seasoning.
- 2
Season
Generously season both sides and the edges of the ribeye with the coarse sea salt, using about 2 tablespoons total. Lightly grind about 1 teaspoon of black pepper across the surfaces. Press the salt gently into the meat so it adheres.
- 3
- 4
Sear the steak
Add 1 tablespoon neutral oil to the hot skillet and swirl to coat. Place the ribeye in the pan (or on the grill) and sear undisturbed for 3–4 minutes to form a deep brown crust. Flip and sear the other side for 3 minutes. For a medium-rare finish with a 1.25–1.5" steak, aim for an internal temperature of 125–130°F (52–54°C) before resting.
- 5
Baste with butter and aromatics
During the last 90 seconds of cooking in the skillet, reduce heat to medium, add 2 tablespoons unsalted butter, the smashed garlic cloves, thyme sprigs and optional rosemary. Tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the top of the steak for about 60–90 seconds to build flavor and color. If using a grill, move the steak to a cooler zone, add butter and aromatics to a small pan placed on the cooler side or quickly spoon butter and herbs over the steak while it finishes.
- 6
Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 125–130°F for medium-rare, 130–140°F for medium. Remove the steak from the heat when it is about 5°F (2–3°C) below your target, as it will continue to rise while resting.
Resting & Serving
- 7
Rest the steak
Transfer the ribeye to a cutting board and tent loosely with foil. Rest for 8–12 minutes (longer for thicker steaks). Resting lets juices redistribute for a juicier result.
- 8