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Ingredients
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Steak
Cooking fats & aromatics
Finishing & optional
Method
Steak
- 1
Bring to room temperature
Remove the bone-in ribeye from the refrigerator 45–60 minutes before cooking and leave it uncovered on a rack. Bringing the steak close to room temperature promotes even cooking and better browning.
- 2
Pat dry and season
Pat the steak very dry with paper towels. Evenly season both sides and the exposed bone with the kosher salt, black pepper, garlic powder, and smoked paprika. Press the seasonings into the meat so they adhere.
Cooking
- 3
- 4
Reverse-sear (recommended for even doneness)
Place the seasoned steak on a wire rack set over a rimmed baking sheet and roast in the oven until the internal temperature reaches 110–115°F (43–46°C) for medium-rare (about 25–40 minutes depending on thickness). Use an instant-read thermometer for accuracy.
- 5
Pan sear to finish
When ready to char, heat the skillet over high heat until shimmering and just beginning to smoke. Add the neutral oil and swirl to coat. Carefully place the steak in the pan, laying it away from you. Sear without moving 1.5–2 minutes until a deep brown crust forms, then flip and sear the other side 1.5–2 minutes. Sear the edges (fat cap) by holding the steak with tongs and pressing the fat against the pan for 30–60 seconds until rendered and crisp.
- 6
Baste with butter and aromatics
Reduce heat to medium. Add the butter, smashed garlic cloves, rosemary, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the flavored butter for 45–90 seconds. This adds flavor and helps build a glossy crust.
- 7
Reach target temperature
Use an instant-read thermometer in the thickest part of the steak (away from bone). Pull the steak at these final target temps: 120–122°F (49–50°C) for rare, 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium. Carryover will raise the temperature 3–6°F while resting.
Resting & finishing
- 8
Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes (longer for larger steaks). Resting allows juices to redistribute and keeps the meat tender.
- 9
Finish and serve
Optionally spoon any pan juices over the steak, sprinkle with flaky sea salt to taste, and add a pat of compound or finishing butter. If desired, add a tiny splash (about 1/2 teaspoon) of lemon or red wine vinegar to the pan juices before spooning to brighten the flavor. Slice against the grain and serve warm.