18 Oz. Ribeye Recipe
Make 18 Oz. Ribeye Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & serving
Method
Preparation
- 1
Bring steak to room temperature
Remove the 18 oz ribeye from the refrigerator and pat dry with paper towels. Let sit on a plate, loosely covered, for 30–45 minutes so it comes closer to room temperature (this helps cook more evenly).
- 2
Season
Generously season both sides and the edges of the steak with the 2 tbs kosher salt and 1 tbs freshly ground black pepper. Press the seasonings into the meat so they adhere.
Searing and cooking
- 3
- 4
Sear the steak
Carefully place the seasoned ribeye in the hot skillet. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. If your steak is very thick, also hold the steak on its fat cap and sear the edges for 30–60 seconds to render the fat.
- 5
Baste with butter and aromatics
Lower heat to medium. Add 2 tbs unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the steak for 1.5–3 minutes. This builds flavor and helps finish cooking.
- 6
Check temperature
Insert an instant-read thermometer into the thickest part of the steak. For rare aim for 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). Remember the steak will rise about 3–5°F while resting. If the steak hasn't reached your target after searing and basting, transfer the pan to a 375°F (190°C) oven for 3–6 minutes and recheck temperature.
Resting and serving
- 7
Rest
Transfer the ribeye to a cutting board and tent loosely with foil. Let rest 8–10 minutes for an 18 oz steak. Resting allows juices to redistribute so the steak stays juicy when sliced.
- 8