House-cut Ribeye Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking and keep loosely covered. Pat the steak very dry on all sides with paper towels just before seasoning.

Season

Evenly coat both sides and the edges of the steak with the kosher salt, pressing it gently into the meat. Sprinkle black pepper, garlic powder and smoked paprika on both sides and lightly rub to adhere.

Preheat and oil

Preheat a gas grill to high (about 500–550°F/260–290°C) with grates clean and oiled. If using a cast-iron skillet, heat it over high heat until smoking, then add the high smoke point oil and swirl to coat.

Sear on direct heat

Place the steak on the hottest part of the grill or into the hot skillet. For a 1.25–1.5 inch ribeye, sear 4–5 minutes on the first side without moving to develop a deep crust. Flip and sear the second side 3–4 minutes.

Finish to temperature

After searing, move the steak to indirect heat on the grill or reduce skillet heat to medium and continue cooking until the internal temperature reaches target doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Use an instant-read thermometer inserted into the thickest part for accuracy.

Baste with butter and aromatics

In the last 1–2 minutes of cooking, add the butter, rosemary, thyme and crushed garlic to the skillet (or on a small foil tray on grill near steak). Tilt the skillet slightly and spoon the melted butter and aromatics over the steak repeatedly for 60–90 seconds to infuse flavor and create a glossy finish.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8–10 minutes to allow juices to redistribute. Resting will raise the internal temperature by about 5°F.

Finish and serve

If desired, sprinkle a pinch of flaky sea salt over the sliced steak just before serving. Slice against the grain and serve immediately with any accumulated juices spooned over.