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Ingredients
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Steak
Cooking fats & aromatics
Finishing & optional
Method
Steak
- 1
Bring to room temperature & dry
Remove the 24-oz bone-in ribeye from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat the steak thoroughly dry with paper towels on all sides and along the bone — moisture prevents proper searing.
- 2
Cooking fats & aromatics
- 3
- 4
Sear the steak
Carefully place the ribeye in the hot pan, fat/bone side closest to you so you can set it down gently. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes. If the steak is very thick (2 inches or more), also hold and sear the edges for 30–45 seconds each to render fat.
- 5
Baste with butter & aromatics
Reduce heat to medium. Add the 3 tbs unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 2–4 minutes while monitoring internal temperature.
- 6
Finish to temperature
Using an instant-read thermometer, finish the steak to your desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Because of carryover cooking, remove the steak from the pan 3–5°F below your target. For a 24-oz thick ribeye, expect total cook time (sear + finish in pan) of 8–14 minutes depending on thickness and target temp.
Finishing & optional
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–12 minutes to allow juices to redistribute; this yields a juicier steak and accounts for carryover heat.
- 8