Rib-eye Steak Recipe

Bring steak to room temperature

Remove the 16 oz rib-eye from the refrigerator and let rest on a plate, loosely covered, for 30–45 minutes until it reaches roughly room temperature. Pat both sides dry thoroughly with paper towels — dry surface = better sear.

Season

Generously season both sides and the edges of the steak with the 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into the meat so it adheres. If you prefer a lighter salt, you can reduce salt to taste, but avoid undersalting for best flavor.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it heat for 4–5 minutes until very hot and lightly smoking. Add 1 tbs neutral oil and swirl to coat the bottom of the pan.

Sear the steak

Carefully place the steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. If the steak has a fat cap or edge, hold it with tongs and render the fat for 30–45 seconds on the edge.

Finish with butter and aromatics

Reduce heat to medium. Add 2 tbs unsalted butter, the 2 smashed garlic cloves, and 2 sprigs thyme or rosemary to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and rendered juices for 1.5–2 minutes. This both adds flavor and helps finish cooking internally.

Check doneness

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1.25–1.5 inch, 16 oz rib-eye, target medium-rare (130–135°F) which typically occurs after the sear + 1.5–2 minutes of basting, but times vary with stove and pan. Remove steak from pan at 5°F below target (carryover will raise temp).

Transfer the steak to a cutting board and spoon a little of the pan juices and melted butter over it. Tent loosely with foil and let rest for 6–10 minutes to redistribute juices. Rest time depends on thickness; thicker steaks need longer rest.

After resting, slice the steak against the grain into 1/4–1/2 inch slices. Sprinkle with 1 tsp flaky sea salt to taste and the chopped parsley. Serve with a lemon wedge if desired for a bright finish.