16 Oz Ribeye Recipe

Bring to room temperature

Remove the 16 oz ribeye from the refrigerator 30 to 45 minutes before cooking so it comes close to room temperature. Pat it dry thoroughly with paper towels — moisture prevents good browning.

Season

Season both sides and the edges generously with the kosher salt, then sprinkle the black pepper and garlic powder evenly. Press the seasoning lightly so it adheres. Let rest for 5–10 minutes while you heat the pan.

Heat pan

Place a heavy skillet (cast-iron preferred) over medium-high to high heat. Add the neutral oil and heat until shimmering and just starting to smoke, about 2–3 minutes.

Sear the steak

Carefully place the ribeye in the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes.

Add butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves and thyme/rosemary sprigs to the pan. Once the butter melts and foam subsides, tilt the pan slightly and spoon (baste) the hot butter over the top of the steak continuously for about 1–2 minutes to build flavor and finish cooking.

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 1–1.25" 16 oz ribeye, total cook time after searing both sides and basting is usually 2–6 minutes depending on desired doneness. Remove the steak when it is 5°F below your target, as it will carryover cook.

Rest

Transfer the cooked ribeye to a cutting board and tent loosely with foil. Let rest for 7–10 minutes to allow juices to redistribute.

Finish and serve

If desired, sprinkle with flaky finishing salt and chopped parsley. Serve whole or slice against the grain. Optionally squeeze a little lemon for brightness. Spoon any pan juices over the steak when serving.