16 Oz. Prime Ribeye* Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking. Pat it dry thoroughly with paper towels. Allowing the steak to come closer to room temperature ensures more even cooking.

Season

Combine the kosher salt, black pepper, and garlic powder. Liberally season both sides and the edges of the ribeye with the mixture, pressing it gently into the meat so it adheres.

Preheat pan and oven

Preheat a heavy oven-safe skillet (cast iron is ideal) over high heat on the stovetop for 4–5 minutes until it is smoking hot. Meanwhile preheat the oven to 400°F (200°C) if you plan to finish the steak in the oven (recommended for 1½–2" thick steaks).

Sear the steak

Add the neutral oil to the hot skillet and swirl to coat. Carefully place the ribeye in the pan away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Also briefly sear the fat cap/edge for about 30–45 seconds to render some fat.

Baste & finish in oven

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter and herb-infused juices for 30–60 seconds. For a medium-rare finish, transfer the skillet to the preheated oven and roast 4–6 minutes (see timing below). For medium, roast 6–8 minutes. Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium.

Rest

Remove the steak from the skillet and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Resting lets juices redistribute and carries the internal temperature up a few degrees.

Slice and season: After resting, slice the ribeye against the grain into ½" thick slices. Sprinkle a pinch of coarse sea salt or flaky finishing salt over the slices to enhance flavor.

Optional compound butter or lemon: Top the steak with 1–2 tablespoons of compound herb butter to melt over the warm meat, or squeeze a small amount of lemon wedge if you want a bright contrast.

Serve immediately: Plate the sliced ribeye with your choice of sides. Leftovers can be refrigerated in an airtight container for up to 3 days.