12oz House-cut Ribeye Recipe

Name: Porter's Restaurant and Smokehouses 12oz House-Cut Ribeye Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece bone-in or boneless ribeye steak (about 12 oz, 1–1.25" thick); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 0.25 tsp garlic powder (optional); 1 tbs neutral high-heat oil (grapeseed, canola, or vegetable); 2 tbs unsalted butter; 2 cloves fresh garlic cloves, lightly crushed; 2 sprigs fresh thyme sprigs (or rosemary); 0.25 tsp coarse finishing salt (flaky sea salt or Maldon); 1 tbs fresh parsley, finely chopped (optional); 1 wedge lemon wedge (optional)

Inspired by Porter's Restaurant and Smokehouse

Time1h

Serves1

Make 12oz House-cut Ribeye Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak & Seasoning

1 piece bone-in or boneless ribeye steak (about 12 oz, 1–1.25" thick)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/4 tsp garlic powder (optional)

Cooking Fats & Aromatics

1 tbs neutral high-heat oil (grapeseed, canola, or vegetable)

2 tbs Unsalted butter

2 cloves fresh garlic cloves, lightly crushed

2 sprigs fresh thyme sprigs (or rosemary)

Finish & Serving

1/4 tsp coarse finishing salt (flaky sea salt or Maldon)

1 tbs fresh parsley, finely chopped (optional)

1 wedge lemon wedge (optional)

Method

Steak & Seasoning

Bring steak to room temperature

Remove the 12 oz ribeye from the refrigerator 30–45 minutes before cooking and leave uncovered or loosely tented. This evens internal temperature for more uniform cooking.

Pat dry and season

Pat the steak very dry on all sides with paper towels. Sprinkle kosher salt evenly over both sides and the edges (about 1.5 tsp total). Lightly dust with black pepper and optional garlic powder, pressing the seasoning gently into the meat.

Cooking Fats & Aromatics

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat. Let it heat for 5 minutes until very hot — a drop of water should sizzle and evaporate immediately.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the ribeye into the skillet away from you to avoid splatter. Do not move it for 2.5–3 minutes to develop a deep brown crust (time will vary slightly by thickness and pan heat).

Flip and baste

Flip the steak using tongs and immediately add 2 tablespoons unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the top of the steak for 2.5–3 minutes. Baste more in the final minute to build flavor and finish the crust.

Check doneness

Use an instant-read thermometer inserted into the thickest part: 120°F for rare, 125–130°F for medium-rare, 135°F for medium. Because residual cooking will raise the temperature ~3–5°F, remove the steak 3–5°F below your target (for example, pull at 125°F for medium-rare). Total sear time typically 5–7 minutes for a 1–1.25" steak.

Rest & Serve

Rest the steak

Transfer the ribeye to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute. Rest time will bring internal temperature to the final target.

Finish and plate

While resting, skim any pan juices into the skillet and spoon a little of the butter-garlic-thyme mixture over the steak when plating. Sprinkle with 1/4 tsp coarse finishing salt and optional chopped parsley. Serve whole or sliced against the grain with an optional lemon wedge on the side.