Ribeye Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking and leave it uncovered on a plate or wire rack. Pat the surface dry with paper towels just before seasoning. This ensures even cooking and a better crust.

Season

Generously coat both sides and the edges of the steak with the kosher salt, pressing lightly so it adheres. Grind the black pepper over both sides. For best results, season only shortly before cooking if you want a crisp crust; if you prefer deeper seasoning, salt earlier during the resting period.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 5 minutes until very hot. Meanwhile, pour the neutral oil over the steak or into the pan and rub on the steak surface; this helps create an immediate sear.

Sear the steak

When the pan is smoking lightly, add the steak. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. If the steak has a thick fat cap or edges, hold it upright with tongs and render the fat along the edge for 30–60 seconds.

Baste and finish

Reduce heat to medium. Add the unsalted butter, crushed garlic, thyme, and rosemary (if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1.5–3 minutes, spooning over the top to flavor and finish cooking. Use an instant-read thermometer to check doneness: 120–125°F (49–52°C) for rare, 128–132°F (53–56°C) for medium-rare, 135–140°F (57–60°C) for medium.

Remove and rest

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes (for a 1–1.5 inch steak) so juices redistribute. During resting the internal temp will rise a few degrees.

After resting, optionally sprinkle the steak with a pinch of coarse finishing salt to enhance flavor and texture. Slice against the grain into 1/4–1/2-inch thick slices if serving family-style, or serve whole.

Garnish with freshly chopped parsley or microgreens if desired and serve immediately with your preferred sides (potatoes, roasted vegetables, or a simple salad).