Ribeye* Recipe
Make Ribeye* Recipe in just 1h 10m. 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 Resting Sauce
Method
Steak
- 1
Bring steak to room temperature
Remove the ribeye from the refrigerator 45–60 minutes before cooking (at least 30 minutes for thinner cuts). Pat dry thoroughly with paper towels to remove surface moisture; this promotes a deep crust.
- 2
Season
Generously season both sides and the exposed fat cap with kosher salt (about 2 tablespoons total) and freshly ground black pepper. Press the seasoning into the meat so it adheres.
- 3
Preheat pan
Place a heavy cast-iron skillet (or stainless-steel) on the stove over high heat. Let it heat for 5 minutes until very hot and just beginning to smoke. Preheat oven to 400°F (200°C) if finishing in oven.
- 4
Sear the steak
Add 2 tablespoons neutral oil to the hot pan and swirl to coat. Carefully place the ribeye in the pan, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Tilt the steak and hold the fat cap to render and brown the edges for 30–60 seconds as needed.
- 5
Finish to temperature
If the steak is very thick or you prefer a specific doneness, transfer the pan to the preheated 400°F oven after initial sear and roast for an additional 3–6 minutes (see guide below). Alternatively, continue cooking on the stovetop over medium heat while basting (next step). Target internal temperatures: Rare 120–125°F, Medium-Rare 130–135°F, Medium 140–145°F. Use an instant-read thermometer inserted into the thickest part to check.
Finishing Butter & Aromatics
- 6
Add butter and aromatics
When the steak is nearly at desired temperature (last 1–2 minutes of stovetop finish or immediately after removing from oven), add 3 tablespoons unsalted butter, crushed garlic cloves, and rosemary and thyme sprigs to the pan.
- 7
- 8
Rest the steak
Transfer the ribeye to a cutting board and spoon a little of the butter and juices over the top. Tent loosely with foil and let rest 8–10 minutes for a thick cut (5–7 minutes for thinner steaks). Resting allows juices to redistribute so the steak stays juicy when sliced.
Optional Resting Sauce
- 9
Make a quick pan sauce (optional)
While the steak rests, place the hot pan back on medium heat. Carefully pour off any excess fat, leaving browned bits. Add 1 tablespoon stock and 1 teaspoon red wine or balsamic vinegar, scraping up browned bits with a wooden spoon. Let reduce for 1–2 minutes, then swirl in 1 tablespoon butter off heat. Strain if desired and spoon a small amount over sliced steak.
- 10