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Entrecôte (140z) / Rib Steak (140z) Recipe

Time1h

Serves1

Make Entrecôte (140z) / Rib Steak (140z) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

1 each bone-in ribeye (entrecôte) steak, about 14 oz (approximately 400 g), 1½–2 in thick1 1/2 tsp kosher salt or sea salt1 tsp freshly ground black pepper1 tbs neutral oil with high smoke point (canola, grapeseed, or avocado)2 tbs Unsalted butter2 each garlic cloves, slightly crushed2 each fresh thyme or rosemary sprigs

Finishing & Serving

1/2 tsp flaky sea salt (for finishing)1 each optional: lemon wedge or balsamic drizzle

Method

Steak

Bring steak to room temperature

Remove the 14 oz rib steak from the refrigerator 40–60 minutes before cooking. Pat both sides and the edges dry with paper towels. Allowing the steak to warm helps it cook evenly.

Season

Just before cooking, season both sides and the exposed edge generously with the kosher/sea salt (about 1 to 1½ tsp total) and freshly ground black pepper. Press seasoning gently into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high to high heat and let it get very hot, 4–6 minutes. The pan should be smoking lightly when ready. Add 1 tablespoon neutral oil and swirl to coat.

Sear steak

Carefully place the steak into the hot pan, laying it away from you to avoid splatter. For a 1½–2 in thick 14 oz steak, sear without moving 3–4 minutes on the first side until a deep brown crust forms. Use tongs to sear the fat edge for 30–45 seconds to render and crisp the exterior.

Flip and baste

Flip the steak and immediately add the 2 tablespoons unsalted butter, crushed garlic cloves, and thyme or rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak repeatedly (basting) for 2.5–4 minutes while the steak finishes cooking. This basting adds flavor and promotes even browning.

Check doneness

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 14 oz, 1½–2 in steak aiming for medium-rare, remove from pan at about 125–128°F; carryover will raise it a few degrees.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 6–10 minutes to let juices redistribute. Rest time depends on thickness; for 1½–2 in, 8 minutes is ideal.

Finishing & Serving

After resting, optionally sprinkle flaky sea salt over the surface to taste (about ½ teaspoon). If desired, finish with a squeeze of lemon or a light drizzle of aged balsamic. Slice the steak against the grain into ½–¾ inch slices and serve immediately.