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
For cooking and finishing
Method
Steak
- 1
Temper and dry
Remove the 16 oz ribeye from the refrigerator and let it sit at room temperature for 30–45 minutes. Pat both sides and the edges dry thoroughly with paper towels — dry surface = better sear.
- 2
Season
Generously season both sides and the exposed edges with the kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.
For cooking and finishing
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high to high heat for 5 minutes until it is very hot. Add the oil and swirl to coat; it should shimmer but not smoke heavily.
- 4
Sear first side
Carefully place the ribeye in the hot skillet. Let it sear undisturbed for 3–4 minutes to form a deep brown crust (time will vary by thickness and stove).
- 5
- 6
Baste with butter
Reduce heat to medium. Add the 2 tbsp unsalted butter, smashed garlic, and herb sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1.5–2 minutes, helping it cook evenly and absorb flavor.
- 7
Check doneness
Use an instant-read thermometer: for rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). Because of carryover cooking, remove the steak about 5°F (2–3°C) below your target temperature.
- 8
Rest
Transfer the ribeye to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute.
- 9
Finish and serve
Slice against the grain if serving sliced, or serve whole. Sprinkle a small pinch of flaky sea salt to finish if desired and spoon any accumulated resting juices over the steak.