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Ingredients
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Steak & Seasoning
Cooking fats & aromatics
Finishing & optional
Method
Steak & Seasoning
- 1
Bring steak to room temperature
Remove the 12 oz rib-eye from the refrigerator and let sit, uncovered or loosely covered, for 30–45 minutes until it reaches near room temperature. Pat both sides dry thoroughly with paper towels — dry surface yields better sear.
- 2
Season
Evenly coat both sides and the edges of the steak with kosher salt (about 1 tablespoon total). Sprinkle garlic powder and freshly ground black pepper on both sides, pressing gently so the seasonings adhere. If you prefer less salt, use 2/3–3/4 tablespoon.
Cooking fats & aromatics
- 3
- 4
Sear the steak
Add 1 tablespoon high-smoke oil to the hot pan and swirl to coat. Carefully place the rib-eye in the pan, laying it away from you to avoid splatter. Do not move for 2–3 minutes to develop a deep brown crust. After 2–3 minutes, flip the steak using tongs.
- 5
Add butter and aromatics
Reduce heat to medium. Immediately add 2 tablespoons unsalted butter, the crushed garlic cloves, and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the top of the steak with the melted butter and aromatics for 1.5–3 minutes while it cooks on the second side.
- 6
Cook to desired doneness
Continue cooking and basting, monitoring internal temperature with 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 inch rib-eye, expect about 3–4 minutes per side for medium-rare total (after sear); adjust time for steak thickness and starting temperature.
- 7
Finishing & optional
- 8
Rest
Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–10 minutes to allow juices to redistribute. Rest time depends on thickness; 6–8 minutes is suitable for this size for optimal juiciness.
- 9