Rib Eye Recipe

Bring to room temperature

Remove the 350 g grass-fed rib eye from the refrigerator and leave it uncovered on a plate for 30–45 minutes so the internal temperature evens out. Pat the steak dry on both sides with paper towels just before seasoning.

Season

Evenly sprinkle 1.5 tsp kosher salt and 1 tsp freshly ground black pepper on both sides of the steak and lightly on the edges. Press the seasoning gently into the meat so it adheres.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it get very hot for 3–5 minutes until it's shimmering but not smoking heavily.

Sear the steak

Add 1 tablespoon neutral high-heat oil to the hot pan and swirl to coat. Carefully place the steak into the pan away from you. For a 350 g rib eye about 1¼–1½ inches thick: sear without moving for 2½–3 minutes to develop a deep brown crust.

Flip and baste

Flip the steak and immediately add 1 tablespoon unsalted butter, 2 crushed garlic cloves, and 2 sprigs thyme to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 2–3 minutes while monitoring doneness. Aim for these target times as a guide: rare 2–3 minutes per side (internal 50–52°C), medium-rare 3–4 minutes per side (internal 54–57°C), medium 4–5 minutes per side (internal 60–63°C). Use an instant-read thermometer to check the internal temperature at the thickest point.

Cook edges (if needed)

If the rib eye has a thick fat cap, hold the steak with tongs and press the fat edge into the pan for 30–60 seconds to render and crisp it.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Let it rest for 5–8 minutes to allow juices to redistribute; internal temperature will rise a few degrees.

Slice and season

If serving sliced, cut the steak against the grain into 1 cm (about 3/8 inch) thick slices. Sprinkle with 1/4 tsp flaky sea salt to finish. Serve with a lemon wedge or a spoonful of red wine reduction if desired.