Ribeye Steak Recipe
Ten ounce USDA Choice ribeye steak, seasoned and char-broiled
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Ingredients
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Steak
Finishing & cooking
Method
Steak
- 1
Bring steak to room temperature
Remove the 10 oz ribeye from the refrigerator and let rest uncovered on a plate for 30–45 minutes so it comes closer to room temperature. Pat both sides dry with paper towels to remove surface moisture—this promotes a good sear.
- 2
Season
Lightly coat both sides of the steak with the neutral oil (about 1 tablespoon total). Combine kosher salt, black pepper, garlic powder, onion powder, and paprika (if using). Evenly sprinkle the seasoning mix over both sides and the edges, pressing gently so it adheres. Use about 1 tsp salt and 1 tsp pepper total for a 10 oz steak—adjust to taste.
Char-broil / Sear and finish
- 3
Preheat grill or cast-iron pan
If using a charcoal or gas grill, preheat to high (500–600°F or as hot as your grill reaches). For indoor cooking, place a heavy cast-iron skillet over high heat until smoking hot (about 5–7 minutes). Clean and oil the grill grates or add a thin film of oil to the skillet.
- 4
Sear the steak
Place the steak on the hottest part of the grill or directly into the hot skillet. For a 1–1.25 in thick 10 oz ribeye aiming for medium-rare: sear 3–4 minutes on the first side without moving to develop a crust. Flip and sear the second side 2.5–4 minutes depending on thickness and desired doneness. For medium-rare target an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer inserted into the thickest part to check.
- 5
Finish with butter and aromatics
During the last 1–2 minutes of cooking (in skillet) or after flipping on the grill if using a cast-iron pan, add 1 tablespoon unsalted butter, the crushed garlic clove, and 2 sprigs of thyme or rosemary to the pan or a small cast-iron zone on the grill. Tilt the skillet and spoon the melted butter and aromatics over the steak repeatedly (basting) to build flavor. If grilling, you can move the steak to a cooler zone and baste with butter using a spoon or brush.
- 6
Carryover and rest
Remove the steak from the heat when it is 5°F (about 3°C) below your target final temperature (e.g., remove at ~125°F for medium-rare). Transfer to a warm plate and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute. During resting the temperature will rise a few degrees.
- 7
Slice and serve
If serving sliced, slice against the grain and plate. Spoon any accumulated juices from the resting plate back over the steak. Serve immediately.
