Ribeye Recipe
Make Ribeye Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Cooking fat & aromatics
Finishing
Method
Steak
- 1
Bring to room temperature
Remove the ribeye from the refrigerator 45–60 minutes before cooking (at least 30 minutes minimum for a 1 lb steak) so it comes to near room temperature. Pat the steak dry thoroughly with paper towels to remove any surface moisture.
- 2
Season
Generously season both sides and the edges of the steak with kosher salt (about 1 tablespoon total) and freshly ground black pepper. Press the seasoning into the meat so it adheres.
Searing & Basting
- 3
Preheat pan
Heat a heavy skillet (cast-iron preferred) over medium-high to high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan; the oil should shimmer but not smoke heavily.
- 4
Initial sear
Place the ribeye in the hot pan away from you to avoid splatter. Sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2 minutes.
- 5
Finish with butter and aromatics
Reduce heat to medium. Add the 2 tablespoons unsalted butter, crushed garlic cloves, thyme and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for 1.5–3 minutes, spooning the butter over the top. Continue until internal temperature reaches desired doneness (see timing below).
- 6
Doneness guide
For a 1 lb (about 1–1.25 inch thick) ribeye: rare 120–125°F (45–60 sec additional basting), medium-rare 125–130°F (1–2 minutes basting), medium 135–140°F (2–3 minutes). Use an instant-read thermometer inserted into the thickest part to confirm.
Resting & Finishing
- 7
Rest
Transfer the ribeye to a cutting board and tent loosely with foil. Let rest for 8–10 minutes for a 1 lb steak (so juices redistribute).
- 8
Finish and slice
Sprinkle finishing flaky salt (about 1/2 tsp) across the top and, if desired, a few drops (1/2 tsp) of lemon juice to brighten flavors. Slice the steak against the grain into 1/4–1/2 inch slices and serve with any accumulated resting juices spooned over.