Prime Rib Eye Recipe

Bring to room temperature

Remove the 16 oz rib eye from the refrigerator and let sit covered on the counter for 30–45 minutes until it reaches near room temperature. Pat the steak dry on all sides with paper towels.

Season

Evenly rub 2 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp garlic powder over both sides and the edges of the steak. Press the seasoning gently so it adheres.

Preheat pan and oil

Preheat a heavy cast-iron skillet over high heat for 5 minutes until smoking hot. Add 1 tbs vegetable oil and swirl to coat the pan.

Sear

Place the steak in the hot pan and sear without moving for 2.5–3 minutes to form a deep brown crust. Flip and sear the other side 2.5–3 minutes. Sear the edges for 30–45 seconds per edge to render and brown the fat cap.

Finish to temperature (oven or stovetop + butter baste)

For a medium-rare finish (recommended): transfer the pan to a preheated 400°F (205°C) oven for 4–6 minutes, or continue cooking on the stovetop over medium heat while basting with butter for 2–4 minutes. Use an instant-read thermometer: pull at 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Note that temperature will rise ~5°F while resting.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

Slice and finish

Slice against the grain into 1/4–1/2-inch slices. If using, top with a pat of compound herb butter and a sprinkle of flaky sea salt. Garnish with thyme sprigs.

While the steak comes to room temperature, make the herb butter. In a small bowl, combine 4 tbs softened unsalted butter, 1 tbs chopped parsley, 1 tsp chopped thyme leaves, 1 minced garlic clove, 1/2 tsp lemon zest, 1/4 tsp kosher salt and 1/4 tsp black pepper. Mix until smooth and homogenous. Shape into a small log on plastic wrap if desired and chill briefly to firm, or keep at room temperature so it melts over the hot steak.

After slicing, place a slice of herbed butter on the steak so it melts. Sprinkle flaky sea salt and garnish with thyme sprigs for aroma and presentation.