Rib Eye Recipe

Bring to temperature

Remove the rib eye from the refrigerator 45–60 minutes before cooking so it reaches near room temperature. Pat the steak very dry with paper towels to remove surface moisture — this promotes a better sear.

Season

Evenly coat both sides and the edges of the steak with the kosher salt and freshly ground black pepper. Press the seasoning into the meat with your hands so it adheres.

Preheat oven

Preheat your oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) in the oven while it preheats so the pan is very hot when you begin searing.

Once the oven and skillet are hot (10–15 minutes), remove the pan carefully and place it on the stovetop over medium-high heat. Add the neutral oil and heat until it shimmers and just begins to smoke.

Place the steak in the pan, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the second side 2½–3 minutes. If the steak is particularly thick, sear the edges for 30–60 seconds using tongs to hold it upright so the fat cap renders and browns.

After both sides are well-browned, add the butter, crushed garlic, thyme, and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and aromatics for 30–60 seconds to coat the surface and develop flavor.

Transfer the skillet to the preheated oven to finish cooking. Roast until the internal temperature reaches your target: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 1½–2 inch rib eye, expect 4–8 minutes in the oven depending on thickness and desired doneness. Use an instant-read thermometer inserted into the thickest part to check temperature.

Remove the skillet from the oven and transfer the steak to a cutting board. Spoon any pan juices and melted butter over the steak. Tent loosely with foil and let rest for 8–10 minutes; carryover cooking will raise the internal temperature a few degrees and allow juices to redistribute.

Slice the rib eye against the grain into thick slices. Finish with a light sprinkle of sea salt flakes if desired and serve with lemon wedges on the side.