Rib Eye Steak Recipe

Bring steak to temperature

Remove the 21-day dry-aged rib eye from the refrigerator at least 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels to remove any surface moisture.

Season

Generously season both sides and the edges of the steak with the kosher salt and freshly ground black pepper. Press the seasoning lightly so it adheres.

Preheat pan and oil

Place a heavy cast-iron skillet or stainless steel pan over high heat and let it get smoking hot for 4–5 minutes. Add the neutral high-heat oil and swirl to coat the pan.

Sear the steak

Carefully place the steak in the hot pan and sear without moving for 2–3 minutes, until a deep brown crust forms. Flip and sear the second side for another 2–3 minutes to develop crust. For a bone-in 1.25–2 inch rib eye, sear the edges for 1–2 minutes each, holding the steak with tongs to render fat and crisp the exterior.

Baste and finish

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. As the butter melts and foams, tilt the pan and spoon the butter, herb and garlic mixture over the steak continuously (basting) for 2–4 minutes. Continue until internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F medium-rare, 135°F medium. Use an instant-read thermometer in the thickest part (away from bone) to check.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes so juices redistribute. While resting, finish the fries (if not already done).

Carve

Slice the steak against the grain into 1/4–1/2 inch slices. Arrange on a warm platter and sprinkle the coarse sea salt over the slices to finish. Serve with lemon wedges if desired.

Prep potatoes

Cut peeled russet potatoes into Greek-style thick fries or wedges (about 1/2–3/4 inch). Rinse the cut potatoes in cold water until the water runs mostly clear to remove surface starch. Pat completely dry with kitchen towels or paper towels.

Par-cook (oven method)

Preheat oven to 425°F (220°C). Toss the dried wedges with olive oil, sea salt, and dried oregano in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet lined with parchment or a lightly oiled sheet, leaving space between pieces.

Roast

Roast for 25–30 minutes, flipping once halfway through, until potatoes are golden-brown and crisp on the edges and tender inside. If you prefer a crisper exterior, broil 1–2 minutes at the end while watching carefully.

Finish Greek style

Remove fries from oven and immediately toss with fresh lemon juice, freshly grated Parmesan, and minced parsley. Adjust seasoning with additional sea salt and freshly ground black pepper to taste. Keep warm until serving.

Plate the sliced rib eye next to a mound of Greek fries. Spoon any leftover pan juices or butter over the steak slices. Garnish with extra parsley or a lemon wedge. Serve immediately so steak remains warm and fries stay crisp.