Rib Eye Steak Recipe

Bring to room temperature

Remove steaks from refrigerator 45–60 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels.

Season

Generously season both sides and the edges of the steaks with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot, 5–7 minutes. Add the neutral oil and heat until shimmering but not smoking.

Sear steaks

Add steaks to the hot pan, laying them away from you to avoid splatter. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For 1.25–1.5" steaks this will give about medium-rare; adjust time for desired doneness.

Baste and aromatics

Reduce heat to medium. Add unsalted butter, crushed garlic cloves and thyme to the pan. Once butter melts and foams, tilt the pan slightly and spoon the flavored butter over the steaks repeatedly for 1–2 minutes to baste and build flavor.

Finish to temperature

Check internal temperature with an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. If a little more time is needed, move steaks to a 375°F oven for 2–5 minutes and recheck temperature.

Rest

Transfer steaks to a cutting board, tent loosely with foil, and rest 7–10 minutes to allow juices to redistribute before slicing.

Preheat and prepare

Preheat oven to 425°F (if finishing in oven). Toss halved potatoes with olive oil, kosher salt, pepper and chopped rosemary or thyme until evenly coated.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 20–30 minutes, turning once halfway, until potatoes are golden brown and tender when pierced with a fork.

Pan-finish (optional)

If you prefer to cook on the stovetop while steaks rest: heat a sauté pan over medium-high heat, add 1 tbs oil, add potatoes cut-side down and sear until crisp (4–6 minutes), then reduce heat, cover and cook 4–6 minutes until tender. Season to taste and keep warm.

Blanch

Bring a medium pot of salted water to a boil. Add trimmed green beans and cook for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.

Sauté and finish

Heat 1 tbs olive oil or butter in a skillet over medium-high heat. Add the blanched green beans and sauté 2–3 minutes until heated through and slightly blistered. Season with salt and pepper, add a little lemon zest and a squeeze of lemon juice to taste, then remove from heat.

Slice the rested steak against the grain into 1/4"–1/2" slices. Arrange potatoes and green beans on plates and place sliced steak alongside or on top. Spoon any pan juices or reserved butter over the slices. Serve immediately.