Rib (open Face) Recipe

Rib (open face)

1. 1

   Pat the ribeye steak dry with paper towels. Season all sides generously with salt, black pepper, garlic powder, and onion powder. Let rest for 15-20 minutes to allow the rub to penetrate the meat.

2. 2

   Heat a heavy skillet (cast iron preferred) over medium-high heat. Add olive oil and swirl to coat. Once shimmering, place the ribeye in the pan and sear untouched for 2-3 minutes to develop a deep crust.

3. 3

   Flip the steak and sear the other side for another 2-3 minutes. Reduce heat to medium. Add butter and herb sprigs to the pan. Tilt the pan and baste the steak with the melted butter for 1-2 minutes to finish cooking.

4. 4

   Check internal temperature: 120-125°F for rare, 130-135°F for medium-rare. Remove steak from pan at desired doneness and rest on a warm plate for 8-10 minutes to redistribute juices.

5. 5

   Open-face rib presentation

   While the steak rests, pour off excess fat from the pan, leaving 1-2 tablespoons. If making a quick pan sauce, whisk in flour to make a light roux, then slowly add rib bone broth or beef stock, whisking until slightly thickened. Simmer 1-2 minutes. Slice the rested ribeye against the grain into thin strips and fan over toasted bread or an open-face roll. Spoon the pan sauce over the top and finish with a final sprinkle of salt and fresh herbs if desired.