Ribeye Recipe
Make Ribeye Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing Butter & Aromatics
Optional Garnish & Resting
Method
Steak
- 1
Bring steak to room temperature
Remove the ribeye from the refrigerator 45–60 minutes before cooking and leave loosely covered so the internal temperature evens out. Pat the steak very dry on all sides with paper towels.
- 2
Season
Liberally season both sides and the edges of the steak with the kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.
- 3
- 4
Sear the steak
Carefully place the ribeye in the pan away from you. Sear without moving 2.5–3.5 minutes until a deep brown crust forms (for about 1–1.5 inch thick steak). Flip and sear the second side 2.5–3 minutes. If the steak is thicker than 1.5 inches, reduce heat slightly after initial sear and continue cooking a few minutes per side.
Finishing Butter & Aromatics
- 5
Baste with butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary to the pan. Once the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steak with the melted butter and aromatics for 1.5–3 minutes, spooning the flavored butter over the top to develop flavor and help finish cooking to the desired doneness.
- 6
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. Remove the steak from the pan about 3–5°F below the target temperature; it will continue to rise while resting.
Optional Garnish & Resting
- 7
Rest the steak
Transfer the ribeye to a cutting board and tent loosely with foil. Let rest 8–10 minutes for 1–1.5 inch steaks (10–15 minutes for thicker cuts). During resting, reserve any pan juices and spoon them over the steak before serving.
- 8