Restaurants›JOEY Bellevue›7 Oz. Ribeye Steak Recipe

7 Oz. Ribeye Steak Recipe

Inspired by JOEY Bellevue
Time1h
Serves1

Make 7 Oz. Ribeye Steak Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

Finishing (optional)

Method

Steak

1

Bring steak to temperature

Remove the 7 oz ribeye from the refrigerator and leave it on a plate for 30–45 minutes until it reaches near room temperature. Pat both sides dry with paper towels to remove surface moisture—this promotes a good sear.

2

Season

Evenly season both sides of the steak with the kosher salt, freshly ground black pepper, and garlic powder. Press the seasoning lightly into the meat so it adheres.

3

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot. When a drop of water sizzles and evaporates on contact, the pan is ready. Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

4

Sear the steak

Carefully place the ribeye in the hot skillet. For a 7 oz ribeye about 1 to 1 1/4 inches thick, sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. Adjust timing slightly for thickness and desired doneness (see doneness guide below).

5

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steak needs more time after searing, reduce heat to medium and continue cooking, flipping as needed, until it reaches target temperature.

Finishing (optional)

6

Baste with butter and aromatics

When the steak is within 5°F of your target temperature, reduce heat to medium-low. Add the unsalted butter, crushed garlic clove, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the butter over the top of the steak continuously for 30–60 seconds to add flavor and gloss.

7

Rest the steak

Transfer the ribeye to a cutting board or plate and tent loosely with foil. Let it rest for 5–7 minutes — this allows juices to redistribute so the steak remains juicy when sliced.

8

Finish and serve

If desired, sprinkle the steak with flaky sea salt just before slicing. Slice against the grain into 1/4–1/2-inch slices and serve immediately.