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Ingredients
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Steak
Cooking fats & aromatics
Finishing (optional)
Method
Steak
- 1
Bring to room temperature & dry
Remove the 24 oz bone-in ribeye from the refrigerator at least 45–60 minutes before cooking (longer if very cold) and keep it loosely covered. Pat both sides and the bone very dry with paper towels — moisture prevents good browning.
- 2
Season
Generously season both faces and the exposed bone with kosher salt (use about 1½–2 tablespoons total) and freshly ground black pepper. Press the seasoning into the meat so it adheres. If you salted far in advance, do not add more pepper now.
Cooking
- 3
- 4
Sear
Add 2 tablespoons neutral oil to the hot skillet and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2½–3 minutes. Sear the edges: hold the steak with tongs and roll to sear the fat cap and the exposed bone, about 30–60 seconds per side until nicely browned.
- 5
Baste & finish in oven
Reduce heat to medium. Add 2 tablespoons unsalted butter, the crushed garlic cloves, and thyme (and rosemary if using) to the pan. As the butter melts, tilt the pan slightly and spoon the foaming butter, garlic and herbs over the steak repeatedly for 1 minute. If the steak is still very underdone in the center (typical for 1.5–2" thick cuts), transfer the skillet to the preheated 400°F oven and roast for 4–8 minutes depending on desired doneness: about 4–5 minutes for rare (120–125°F), 6–7 minutes for medium-rare (130–135°F), 8–9 minutes for medium (140–145°F). Use an instant-read thermometer inserted into the thickest part, not touching bone, to check temperature.
- 6
Rest
Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and carriesover cooking raises internal temp ~3–5°F.
Finishing
- 7
- 8