Texas Cut Recipe
Make Texas Cut Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Cooking Fats & Finish
Optional Sauce / Serving
Method
Steak & Seasoning
- 1
Bring steak to room temperature
Remove the Texas-cut ribeye from the refrigerator 45–60 minutes before cooking. Pat it very dry with paper towels — moisture prevents good searing.
- 2
Season
Mix kosher salt, black pepper, garlic powder, and onion powder in a small bowl. Generously and evenly season both sides and the fat cap of the steak with the mixture. Press the seasoning lightly into the meat.
Cooking Fats & Finish
- 3
- 4
Flip and baste
Flip the steak and reduce heat to medium-high. Add the butter, crushed garlic cloves, thyme sprigs, and rosemary sprig to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and aromatics for 3–5 minutes. Baste continuously to build flavor and finish cooking. For medium-rare (internal temp 125–130°F/52–54°C), aim for a total cook time (both sides plus basting) of about 8–10 minutes for a 1¾–2" thick Texas cut; adjust time for thickness and desired doneness.
- 5
Check temperature
Use an instant-read thermometer inserted into the thickest part of the steak (not touching bone). Remove the steak from the pan at 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium.
- 6
- 7