12oz PEI Ribeye recipe served on a plate, by Pekin the Chef
Jun 08 2026
Restaurants›King Taps Kelowna Lakeside›12oz Pei Ribeye Recipe

12oz Pei Ribeye Recipe

Inspired by King Taps Kelowna Lakeside
Time40m
Serves1

Upgrade from 8oz CAB Sirloin.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Steak

Remove the PEI ribeye from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps in even cooking.

2

Season the Ribeye

Pat the steak dry with paper towels. Rub both sides with olive oil, then season generously with salt, black pepper, and garlic powder.

3

Sear the Steak

Preheat a cast-iron skillet or grill over high heat. Once hot, place the ribeye in the skillet and sear for about 4-5 minutes on one side without moving it.

4

Flip and Add Flavor

Flip the steak and add butter and fresh rosemary to the skillet. Continue to cook for another 4-5 minutes, basting the steak with the melted butter.

5

Check for Doneness

Use a meat thermometer to check the internal temperature. For medium-rare, remove the steak from the heat at about 130°F (54°C).

6

Rest the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

7

Serve

Slice against the grain and serve with your favorite sides.