Angus Ribeye Steak, 12 Oz Recipe

Bring steak to temperature

Remove the 12 oz ribeye from the refrigerator and unwrap. Pat the steak dry very well with paper towels. Let sit at room temperature for 30–45 minutes to take the chill off (this helps it cook evenly).

Prepare seasoning

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir to blend evenly.

Season the steak

Lightly brush both sides of the ribeye with 1 tablespoon neutral oil. Generously season both sides and the edges with the prepared seasoning blend, pressing gently so it adheres. If using, season the edges where fat cap is present.

Preheat grill or skillet

If using a grill: preheat to high heat (450–550°F / 230–290°C) with direct heat zone hot enough to sear. If using a heavy skillet or cast-iron: heat over high until very hot and a drop of water sizzles and evaporates immediately. Lightly oil the grates or skillet before placing steak.

Sear the steak

Place the ribeye on the hottest part of the grill or into the hot skillet. Sear without moving for 3–4 minutes to develop a deep crust. Flip and sear the other side 3–4 minutes. For a 12 oz ribeye about 1–1.25 inches thick, this typically yields medium-rare; adjust times for thinner/thicker steaks.

Optional finish via indirect heat or oven

If the steak needs more time to reach the desired internal temperature, move to an indirect, lower-heat zone on the grill or transfer the skillet to a preheated 400°F (200°C) oven. Continue cooking until the internal temperature reaches target (see temps below). Use an instant-read thermometer inserted into the thickest part: Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C).

Baste with butter (optional)

During the last 1–2 minutes of cooking, add 1 tablespoon unsalted butter, the smashed garlic clove, and the rosemary sprig to the skillet (or use a small pan on the grill if grilling). Tilt the pan and spoon the melted butter over the steak repeatedly to baste and add flavor. If using only a grill, apply butter with a basting brush.

Rest the steak

Transfer the cooked ribeye to a cutting board and tent loosely with foil. Let rest 6–8 minutes (up to 10 for very thick cuts). This allows juices to redistribute and yields a juicier steak.

Finish and slice (optional)

If serving sliced, remove foil and, using a sharp carving knife, slice across the grain into 1/4–1/2-inch thick slices. For plated whole steak, leave intact.

Season and garnish

Sprinkle the rested steak with a pinch (about 1/4 tsp) finishing or flaky sea salt to taste and scatter the chopped parsley if using.

Serve with sides

Serve the 12 oz Angus ribeye with the guest's choice of two sides (for example: mashed potatoes and grilled asparagus, house fries and creamed spinach, or other sides). Plate warm and serve immediately so the steak is hot.