Remove the 13oz rib eye from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat the steak dry on both sides with paper towels. Season generously on both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Sear the steak

Carefully place the steak in the hot pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. For a 13oz rib eye about 1 to 1.25 inches thick, this will bring you near medium-rare to medium depending on thickness; target internal temp 125–130°F for medium-rare, 135°F for medium.

Baste with butter

Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 lightly crushed garlic cloves, and 2 thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter over the steak for 1–2 minutes while monitoring internal temperature with an instant-read thermometer.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to let juices redistribute. While resting, spoon any buttery pan juices over the steak.

Slice and serve

After resting, slice the rib eye against the grain into 1/4-inch thick slices if serving sliced, or plate whole. Spoon any reserved butter-garlic-thyme pan juices over the steak before plating.

Buttered Mashed Potatoes

Cook the potatoes

Place the peeled and cubed potatoes (1 lb) in a medium pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and dry

Drain potatoes in a colander and return to the still-warm pot off the heat for 1 minute to let residual steam escape; this helps remove excess moisture so the mash isn't watery.

Mash and finish

Add 3 tablespoons unsalted butter to the potatoes and mash with a potato masher or ricer until mostly smooth. Gradually stir in 1/2 cup warmed whole milk (or half-and-half) until desired creaminess is reached. Season with 1/4 tsp freshly ground black pepper and adjust salt to taste. Stir in 1 tsp chopped fresh chives if using. Keep warm until serving.

Seasonal Vegetables

Prepare vegetables

Trim or peel vegetables as needed so they are uniform size for even cooking (e.g., trim asparagus ends, peel and halve baby carrots lengthwise, or trim green beans). Pat dry.

Sauté or roast

Option A - Sauté: Heat a medium skillet over medium-high heat and add 1 tablespoon extra virgin olive oil. Add vegetables and sauté, stirring occasionally, until tender-crisp and bright in color (asparagus 3–5 minutes, green beans 4–6 minutes, baby carrots 6–8 minutes). Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Option B - Roast: Preheat oven to 425°F (220°C). Toss vegetables with olive oil, salt and pepper on a rimmed baking sheet and roast until tender and lightly caramelized (8–15 minutes depending on vegetable and size).

Finish

Remove vegetables from heat. If using, add zest of 1/2 lemon and 1/2 teaspoon lemon juice; toss to combine. Taste and adjust seasoning. Serve alongside steak and mashed potatoes.