Barrel Recipe

Remove the ribeye from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat both sides dry thoroughly with paper towels.

Season both sides generously and evenly: sprinkle kosher salt across both sides (about half the tablespoon per side), then evenly add the black pepper, garlic powder, and onion powder. Lightly press the seasoning into the meat so it adheres.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. It should be smoking lightly when ready.

Add 1 tablespoon neutral oil to the pan and swirl to coat. Carefully place the steak into the hot pan, laying it away from you to avoid splatter. Do not move the steak for the first 2–3 minutes to form a crust.

Sear the first side for 2½–3 minutes for medium-rare crust (longer if thicker or desired doneness). Flip the steak using tongs and immediately reduce heat to medium-high.

Add the 2 tablespoons unsalted butter, crushed garlic cloves, thyme sprigs, and rosemary (if using) to the pan alongside the steak.

Tilt the pan slightly and, using a spoon, continuously baste the top of the steak with the melted butter and aromatics for 1½–2 minutes. This adds flavor and helps finish cooking. Continue cooking until an instant-read thermometer reads: 120–123°F (49–51°C) for rare, 125–130°F (52–54°C) for medium-rare, 135–140°F (57–60°C) for medium.

Transfer the steak to a cutting board or plate and spoon any remaining pan butter and aromatics over it. Tent loosely with foil and let rest for 6–8 minutes. Resting allows juices to redistribute and carries the internal temperature up about 3–5°F.

After resting, sprinkle flaky sea salt to taste (about 1/4 teaspoon) and optionally garnish with freshly chopped parsley. Slice against the grain and serve immediately.