Black Angus Rib-eye Recipe

Bring to room temperature

Remove the rib-eye steaks from the refrigerator 45–60 minutes before cooking. Pat them dry thoroughly with paper towels. This promotes even cooking and a better crust.

Season

Generously season both sides and the edges of each steak with kosher salt (about 1 tsp per side per steak, adjusting to taste), then sprinkle the freshly ground black pepper and garlic powder evenly. Press the seasonings into the meat with your hands so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat. Heat until very hot and just beginning to smoke, about 5–7 minutes. Meanwhile, add the neutral oil to the pan and swirl to coat; it should shimmer but not burn.

Sear

Carefully place the steaks in the hot pan, leaving space between them. Sear undisturbed for 2½–3½ minutes until a deep brown crust forms. Flip and sear the other side for 2½–3 minutes. For steaks thicker than 1¼ inches, sear an additional 1–2 minutes on each fat edge to render.

Finish in oven (optional) or stovetop

If the steaks are very thick (1.25–2 inches) or you prefer precise doneness, transfer the skillet to a 400°F (200°C) oven after searing and roast until desired internal temperature is reached (see internal temperature guide below). Alternatively, lower heat to medium and continue cooking on the stovetop, flipping every 1–2 minutes and monitoring with an instant-read thermometer.

Temperature guide

Cook to these internal temperatures: Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). Remove steaks from heat about 5°F (2–3°C) below target as they will continue to rise while resting.

Rest

Transfer steaks to a cutting board or resting tray and tent loosely with foil. Rest 8–10 minutes for medium-rare to medium (longer for thicker cuts). This allows juices to redistribute.

Slice & serve

Slice against the grain into desired thickness and plate. Add a pinch of finishing kosher salt if desired. Top each steak with a pat of compound butter (see next section) or spoon melted butter over the slices.

Make compound butter

While steaks rest, combine the softened unsalted butter, chopped parsley, chives, black pepper, and lemon zest in a small bowl. Mix thoroughly until evenly combined.

Portion

Spoon or roll the compound butter into a log using plastic wrap, chill briefly if you prefer a firmer pat, then slice into 4 pats. Place a pat on each hot steak just before serving so it melts over the meat.

Final seasoning and plating

Taste a small piece and add kosher salt to taste if needed. Serve steaks with your preferred sides (roasted vegetables, mashed potatoes, or a simple salad) and any accumulated pan juices spooned over the meat.

Cleanup tip

After the pan cools slightly, deglaze with a splash of wine or stock to lift browned bits for a quick pan sauce, or soak the skillet in hot water (once cooled) to make cleaning easier.