Aug 28 2026
Restaurants›Four Seasons Midlothian›Angus Ribeye Recipe

Angus Ribeye Recipe

Inspired by Four Seasons Midlothian
Time1h
Serves1

Make Angus Ribeye Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

Finishing butter & aromatics

To serve (optional)

Method

Steak

  1. 1

    Bring steak to room temperature

    Remove the ribeye from the refrigerator and leave it on a plate, loosely covered, for 30–45 minutes (or at least 20 minutes) so the center warms slightly. Pat both sides dry with paper towels.

  2. 2

    Season

    Season both sides and the edges of the steak generously with kosher salt (about 1 tbs per pound) and sprinkle garlic powder and freshly ground black pepper evenly. Press the seasoning gently into the meat so it adheres.

  3. 3

    Preheat pan

    Place a heavy skillet (cast iron preferred) over medium-high to high heat and let it get very hot for 4–5 minutes. The pan should be smoking slightly when hot.

  4. 4

    Sear the steak

    Add the neutral oil to the hot pan and swirl to coat. Carefully place the ribeye in the pan away from you. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust (for a 1"–1.25" steak).

  5. 5

    Flip and baste

    Flip the steak using tongs and immediately add the butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly, spoon the melted butter and aromatics over the top of the steak repeatedly (basting) for 2.5–3 minutes while cooking to desired doneness.

  6. 6

    Check doneness

    Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1"–1.25" ribeye, total cook time after searing both sides will typically be 5–7 minutes depending on heat and thickness.

  7. 7

    Rest

    Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes (minimum 5) so juices redistribute; carryover will raise temperature a few degrees.

Finishing butter & aromatics

  1. 8

    While basting (see 'Flip and baste'), spoon the flavored butter over the steak. If desired, after resting, pour the pan juices and melted butter into a small spoon or pan and spoon over the sliced steak for extra flavor.

  2. 9

    Discard the garlic and herb sprigs if they begin to burn; they already infused the butter during basting.

To serve (optional)

  1. 10

    Slice the rested ribeye against the grain into 1/4"–1/2" slices. Sprinkle lightly with flaky sea salt for texture and a final burst of seasoning. Serve with lemon wedges if you want a touch of brightness.

More from Four Seasons Midlothian