Ribeye Recipe
14 oz Beautiful, fatty & juicy hand-cut Prime Certified Angus Beef.
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Ingredients
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Steak
Cooking fat & aromatics
Finishing (optional)
Method
Prep
- 1
Bring steak to room temperature
Remove the 14 oz ribeye from the refrigerator 45–60 minutes before cooking. Pat it very dry on all sides with paper towels. This promotes even cooking and a better sear.
- 2
Season generously: sprinkle kosher salt evenly over both sides and the edges (use roughly 1 to 1.5 tbs total). Add freshly ground black pepper and, if using, the garlic powder. Press the seasonings gently into the meat so they adhere.
Sear and oven finish (pan-to-oven method)
- 3
Preheat oven
Preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast-iron preferred) in the oven while it preheats so the pan is hot when you begin searing.
- 4
Heat the pan
Carefully remove the hot skillet from the oven with oven mitts and set on a burner over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Heat until shimmering and just beginning to smoke.
- 5
Sear the ribeye
Place the ribeye in the hot skillet away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. If the steak is particularly thick (1.25–1.5 in), also quickly sear the edges for 30–45 seconds, using tongs to hold it upright.
- 6
Baste with butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak continuously for about 30–60 seconds to build flavor and color.
- 7
Finish in the oven
Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness measured with an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 14 oz ribeye about 1 to 1.5 inches thick, expect ~4–8 minutes in the oven for medium-rare, but check temperature early to avoid overcooking.
Rest and finish
- 8
Rest the steak
Remove the skillet from the oven and transfer the ribeye to a cutting board. Tent loosely with foil and let rest for 8–10 minutes. Resting allows juices to redistribute so the steak stays juicy when sliced.
- 9
Finish and serve
While resting, optionally spoon pan juices over the steak or melt 1 tablespoon compound herb butter on top. Sprinkle a pinch of flaky sea salt to finish and serve with a lemon wedge if you want a touch of brightness. Slice against the grain and plate immediately.