Ribeye Recipe
Make 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 (optional)
Method
Steak
- 1
Bring steak to room temperature
Remove the ribeye from the refrigerator and let sit, loosely covered, for 30–45 minutes until just removed chill. This helps the steak cook more evenly.
- 2
Season
Pat the steak dry with paper towels. Evenly coat both sides and the edges with the kosher salt (about 1 tablespoon total). Grind the black pepper over both sides (+ edges). Press the seasoning gently into the meat so it adheres.
- 3
Preheat pan and oven
Preheat an oven to 400°F (200°C). Heat a heavy cast-iron skillet over medium-high heat until very hot, about 4–5 minutes. Add the high-heat oil and swirl to coat.
- 4
Sear the steak
Place the ribeye in the hot skillet away from you to avoid splatter. Sear undisturbed for 2¾–3 minutes until a deep brown crust forms. Flip and sear the other side for 2¼–3 minutes. Sear the edges by holding the steak with tongs and rolling the fat cap against the pan for about 30–60 seconds total to render fat and brown.
- 5
Baste with butter and aromatics
Reduce heat to medium. Add the 2 tablespoons butter, smashed garlic cloves, thyme sprigs, and rosemary to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 1–2 minutes. This builds flavor and helps finish the crust.
- 6
Finish in the oven (if needed)
If the steak is thicker than 1¼ inches or you prefer a specific internal temp, transfer the skillet to the preheated oven. Roast 3–6 minutes for medium-rare (target 125–130°F / 52–54°C final temp after resting). Use an instant-read thermometer inserted into the thickest part to check temperature.
- 7
Rest the steak
Transfer the ribeye to a cutting board and tent loosely with foil. Rest 7–10 minutes. During resting the internal temperature will rise about 5–8°F (3–4°C) and juices will redistribute.
- 8
Slice and serve
If serving sliced, cut against the grain into ½-inch thick slices. Sprinkle flaky sea salt and chopped parsley over the top if desired. Serve immediately.
Finishing (optional)
- 9
Use flaky sea salt to highlight the crust just before serving. Sprinkle chopped parsley for color and a fresh note.