Angus Ribeye Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Angus Ribeye Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Angus ribeye steaks, 1½–2 inch thick; 2 tbs kosher salt; 2 tsp freshly ground black pepper; 1 tsp garlic powder; 2 tbs olive oil; 3 tbs unsalted butter; 2 sprigs fresh rosemary sprigs; 2 sprigs fresh thyme sprigs; 4 cloves garlic cloves, smashed; 1 tsp coarse sea salt or finishing salt; 2 tbs optional compound butter (room temperature); 2 pieces lemon wedges (optional)

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time1h 15m

Serves2

Make Angus Ribeye Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

2 pieces Angus ribeye steaks, 1½–2 inch thick

2 tbs kosher salt

2 tsp freshly ground black pepper

1 tsp Watkins garlic powder

2 tbs olive oil

3 tbs Unsalted butter

2 sprigs fresh rosemary sprigs

2 sprigs fresh thyme sprigs

4 cloves garlic cloves, smashed

Resting & serving

1 tsp coarse sea salt or finishing salt

2 tbs optional compound butter (room temperature)

2 pieces lemon wedges (optional)

Method

Preparation

Bring to room temperature

Remove the steaks from the refrigerator 45–60 minutes before cooking. Pat them dry thoroughly with paper towels. Drying the surface helps create a better crust.

Generously season both sides and edges of each steak with kosher salt (about 1 tbs per steak total), then sprinkle garlic powder and freshly ground black pepper evenly over both sides. Lightly rub the olive oil onto the steaks to help the seasonings adhere.

Searing & oven finish (for 1½–2 inch ribeyes)

Preheat oven and skillet

Preheat the oven to 400°F (200°C). Place a heavy cast-iron skillet or oven-safe stainless steel pan over high heat for 5 minutes until smoking hot.

Sear the steaks

Add 1 tbs olive oil to the hot skillet and swirl. Carefully place the steaks in the pan, spaced apart. Sear undisturbed for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes.

Baste and finish in oven

Reduce heat to medium-high. Add the butter, smashed garlic cloves, rosemary and thyme to the pan. Tilt the pan slightly and, using a spoon, baste the steaks continuously with the melted butter and aromatics for 30–60 seconds. Immediately transfer the skillet to the preheated oven and roast until the internal temperature reaches desired doneness: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For 1½–2 inch steaks this typically takes 4–8 minutes. Use an instant-read thermometer inserted into the thickest part to check doneness.

Resting & finishing

Remove steaks from skillet and transfer to a warm cutting board or plate. Tent loosely with foil and rest for 8–10 minutes. Resting allows juices to redistribute and the internal temperature to rise by ~5°F (3°C).

After resting, sprinkle a light pinch of coarse sea salt over each steak to finish. If desired, top each steak with 1 tbs of compound butter to melt over the warm meat. Serve with lemon wedges on the side if you like a bright contrast.

Optional stovetop-only method

If you prefer not to use the oven, after searing both sides and basting for 1 minute, reduce the heat to medium-low, cover loosely with a lid and continue cooking, flipping every 1–2 minutes, until internal temperature reaches target. This method may take longer and yields a slightly different crust.