Certified Upper Choice Ribeye* Recipe

Bring to temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking (at least 30 minutes if time-constrained). Pat both sides dry with paper towels. Let sit uncovered on a rack or plate to come close to room temperature—this ensures even cooking.

Season

Generously season both sides with the kosher salt, then sprinkle garlic powder and freshly cracked black pepper on both sides. Press the seasonings gently into the meat so they adhere. If you prefer less salt, reduce to 2 teaspoons.

Preheat pan

Heat a heavy cast-iron skillet or oven-safe stainless-steel pan over high heat for 5 minutes until very hot. The pan should be smoking slightly when ready.

Sear the steak

Add 2 tablespoons high-smoke oil to the hot pan and swirl to coat. Place the ribeye in the pan away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Add aromatics and finish

Reduce heat to medium. Add the crushed garlic cloves and thyme sprigs to the pan. If using regular butter, add 2 tablespoons unsalted butter to the pan and tilt the pan, spooning the melted butter over the steak repeatedly for 1–2 minutes. For dairy-free, skip the unsalted butter and instead add 1 tablespoon dairy-free butter or 1 tablespoon olive oil and baste with a spoon to incorporate aromatics. Continue cooking to desired doneness: for 1–1/4" steak, about 120°F–125°F for rare, 125°F–130°F for medium-rare, 130°F–140°F for medium — use an instant-read thermometer inserted into the thickest part, avoiding bone.

Optional oven finish

If your steak is thick and the crust is set but internal temperature is still below target, transfer the skillet to a preheated 400°F (200°C) oven for 3–6 minutes depending on thickness and desired doneness. Check temperature frequently.

Rest

Transfer the steak to a cutting board or warm plate and tent loosely with foil. Rest for 8–10 minutes (up to 12 for very thick cuts). Resting lets juices redistribute and carryover raises internal temperature ~3–6°F.

Finish and slice

If dairy-free, spoon 1 tablespoon dairy-free butter or a drizzle of olive oil over the steak while resting. For non–dairy-free, spoon the pan juices and butter over the steak. Sprinkle with a pinch of flaky finishing salt and let sit 1 minute. Slice against the grain in 1/4–1/2" slices. Serve with optional lemon wedge to brighten if desired.