16 Oz Ribeye Recipe
Make 16 Oz Ribeye Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
For cooking
To finish (optional)
Method
Steak
- 1
Bring to room temperature
Remove the 16 oz ribeye from the refrigerator 45–60 minutes before cooking and leave uncovered or lightly tented. This helps the steak cook more evenly.
- 2
Season
Pat the steak dry with paper towels. Evenly season both sides and the edges with 1 1/2 tablespoons kosher salt and 1 tablespoon freshly cracked black pepper. Press the seasonings into the meat so they adhere.
For cooking
- 3
Preheat pan and oven (if using oven finish)
Preheat a heavy cast-iron skillet over high heat for 8–10 minutes until smoking hot. If you plan to finish in the oven, preheat the oven to 400°F (200°C) and have a wire rack on a rimmed baking sheet ready.
- 4
- 5
Baste with butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter, 3 crushed garlic cloves, 2 rosemary sprigs, and 2 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly for 1–2 minutes. Continue basting as the flavors infuse the steak.
- 6
Finish to desired doneness
If the steak is thicker or needs more cook time to reach target internal temperature, transfer the skillet to the preheated 400°F oven for additional cooking: about 3–5 minutes for medium-rare (target 125–130°F), 5–7 minutes for medium (135–140°F). Alternatively, continue cooking on the stovetop over medium until desired temp is reached. Use an instant-read thermometer inserted into the thickest part of the steak (not touching bone).
- 7
Rest
Remove the steak from the pan and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Resting allows juices to redistribute and carryover will raise the temperature a few degrees.
To finish (optional)
- 8
Slice and season
Slice the ribeye against the grain into 1/4–1/2-inch thick slices. Sprinkle with flaky sea salt to taste (about 1 teaspoon) and serve with steak sauce or chimichurri if desired.
- 9
Serve immediately while warm.
