8oz House-cut Ribeye Recipe

Bring to room temperature

Remove the 8 oz ribeye from the refrigerator 30–45 minutes before cooking. Pat the steak dry on both sides with paper towels to remove surface moisture—this improves browning.

Season both sides evenly with the kosher salt and freshly ground black pepper. Press the seasoning lightly so it adheres.

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. The pan should be smoking lightly when hot.

Add the neutral oil and swirl to coat the bottom. Immediately place the steak in the pan away from you to avoid splatter. Do not move the steak for the initial sear.

Sear first side

Sear the ribeye for 2 1/2 to 3 minutes for a deep brown crust (adjust to 3–3 1/2 minutes for slightly thicker cut). The steak should release easily when a crust has formed.

Flip and baste

Flip the steak and reduce heat to medium-high. Add the unsalted butter, smashed garlic cloves, and thyme (and rosemary if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the hot butter for 2 to 3 minutes. Baste until an instant-read thermometer inserted into the thickest part reads: 120–122°F for rare, 126–130°F for medium-rare, or 135–140°F for medium.

If the steak needs more time after basting to reach target temp, you can reduce heat to medium and continue cooking while monitoring temperature. For a 1–1 1/4-inch ribeye, medium-rare is typically reached in total about 5–6 minutes of cooking.

Rest the steak

Transfer the ribeye to a clean cutting board or plate and spoon a little of the melted butter and aromatics over the top. Tent loosely with foil and rest for 5 to 7 minutes to allow juices to redistribute.

After resting, sprinkle the steak with flaky sea salt to taste and, if desired, a small amount of chopped fresh parsley for color.

Slice against the grain if serving sliced, or serve whole with any pan juices spooned over the top.