14 Oz. Ribeye Steak Recipe

Bring steak to room temperature

Remove the 14-oz ribeye from the refrigerator 45–60 minutes before cooking and pat dry thoroughly with paper towels. Allowing the steak to come to room temperature promotes even cooking.

Season

Season both sides liberally with kosher salt (about 1.5 tbs total) and freshly ground black pepper. Press seasoning into the meat so it adheres. Do this immediately before cooking if you prefer a crisper crust; if you prefer deeper salt penetration, season 30–60 minutes earlier.

Preheat pan and oven (if finishing in oven)

Preheat a heavy cast-iron skillet over medium-high heat for 6–8 minutes until very hot. If you plan to finish in the oven for a thicker cut, preheat the oven to 400°F (205°C).

Sear the steak

Add 1 tsp neutral oil to the hot skillet and swirl to coat. Carefully place the ribeye in the pan away from you to avoid splatter. Sear undisturbed for 2½–3½ minutes to form a deep brown crust. Flip and sear the other side 2½–3 minutes.

Baste with butter and aromatics

Reduce heat slightly to medium. Add 2 tbs unsalted butter, the crushed garlic cloves, thyme and rosemary to the pan. Tilt the pan away from you and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes while it finishes cooking. This adds flavor and helps cook the top surface.

Finish to temperature

If the steak is thick or the crust is formed but internal temperature is below target, transfer the skillet to the preheated oven and roast until internal temperature reaches desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a typical 14-oz ribeye about 1¼–1½ inches thick, expect approximately 3–6 additional minutes in oven depending on thickness and desired doneness. Use an instant-read thermometer inserted into the thickest part, avoiding bone.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes (for 14-oz) to allow juices to redistribute; carryover will raise temperature a few degrees.

Finish and serve

If desired, sprinkle a pinch (about ½ tsp) flaky sea salt across the sliced steak, spoon any reserved pan jus or melted butter over the top, and garnish with microgreens or parsley. Slice against the grain and plate immediately.

Pan jus: After removing the steak from the skillet, place the skillet over medium heat, add ¼ cup beef stock or red wine (optional), scrape up browned bits, reduce slightly for 1–2 minutes, then finish with 1 tsp cold butter off heat and strain. Serve alongside the steak.