Ribeye Steak Recipe
12oz AAA boneless ribeye, bold flavour with a higher fat content.
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Ingredients
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Steak
Cooking fats & aromatics
Finishing & optional
Method
Steak
- 1
Bring to room temperature
Remove the 12 oz ribeye from the refrigerator 45–60 minutes before cooking and keep loosely covered. Pat the steak dry on both sides with paper towels just before seasoning.
- 2
Season
Evenly coat both sides and the edges of the ribeye with the kosher salt (about 1 1/4 tbs) and freshly ground black pepper (about 1 tsp). Press the seasoning gently so it adheres.
Cooking
- 3
Preheat pan
Place a heavy cast-iron skillet or stainless steel pan over medium-high heat for 5 minutes until very hot. Add 1 tablespoon high-heat oil and swirl to coat the pan.
- 4
Sear the steak
Lay the steak in the hot pan away from you. Sear undisturbed for 2.5–3 minutes to form a deep brown crust. Flip and sear the other side for 2.5–3 minutes. For a 12 oz ribeye (about 1 to 1.25 inches thick), this will yield medium-rare to medium depending on exact thickness and stove — use a thermometer to check (125–128°F for medium-rare, 135°F for medium).
- 5
Baste with butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, the 2 crushed garlic cloves, 2 thyme sprigs and 1 rosemary sprig to the pan. As the butter foams, tilt the pan slightly and spoon the butter and aromatics continuously over the top of the steak for 60–90 seconds to add flavor and finish cooking.
- 6
Check doneness
Insert an instant-read thermometer into the thickest part of the steak. Remove the steak from the pan when it reaches 3–5°F below your target final temperature, as it will carryover cook while resting (125–128°F target for medium-rare).
Resting & finishing
- 7
Rest
Transfer the ribeye to a cutting board and tent loosely with foil. Rest for 6–8 minutes to let juices redistribute.
- 8
Finish and serve
After resting, sprinkle 1/2 tsp coarse sea salt across the top to taste. Optionally serve with 2 tablespoons steak sauce or chimichurri on the side. Slice against the grain if serving sliced and plate immediately.
