Restaurants›Moxies Beaver Creek Restaurant›Prime Rib Eye Recipe

Prime Rib Eye Recipe

Inspired by Moxies Beaver Creek Restaurant
Time1h
Serves1

16 oz

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Ingredients

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Steak

Optional finishing

Method

Steak

1

Bring steak to temperature

Remove the 16 oz prime ribeye from the refrigerator and unwrap. Pat dry thoroughly with paper towels. Let rest at room temperature for 30–45 minutes (no longer than 1 hour) to take the chill off so it cooks evenly.

2

Season

Season both sides liberally with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres. If you prefer a lighter salt, apply 1 tbs salt per side and adjust.

3

Preheat pan and oven (if finishing in oven)

Preheat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 5 minutes. If you plan to finish in the oven for a thicker cut, preheat the oven to 400°F (200°C).

4

Sear

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the ribeye in the pan. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. Sear the edges (fat cap) for 30–60 seconds, using tongs to hold the steak upright.

5

Baste with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves, thyme, and rosemary to the pan. When butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continuously for 1–2 minutes. This adds flavor and helps develop a glossy crust.

6

Finish to desired doneness

For a 16 oz ribeye about 1½–2 inches thick: after searing and basting, transfer the skillet to the preheated oven to finish if needed. Roast 4–7 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), 7–10 minutes for medium (135°F / 57°C). Or continue cooking on the stovetop over medium heat, flipping as needed, and monitoring temperature with an instant-read thermometer.

7

Rest

Remove the ribeye from the pan and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute. During resting the temperature will rise ~5°F (3°C).

Optional finishing

8

Slice and season

If serving whole, slice against the grain into 1/4–1/2-inch slices. Sprinkle lightly with coarse finishing salt (Maldon) to taste. If using compound butter, place a slice on top of the hot steak so it melts and adds flavor.

9

Serve immediately with your choice of sides (mashed potatoes, roasted vegetables, or a simple green salad).