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Ingredients
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Steak
Finishing & Sauce
Optional garnish
Method
Preparation
- 1
Bring steak to room temperature
Remove the 1 kg rib eye from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.
- 2
Season both sides generously with kosher salt (about 2 tsp total), then sprinkle with the black pepper and optional garlic powder. Press the seasoning into the meat so it adheres.
Cooking the steak
- 3
- 4
Sear
Add 2 tbs neutral oil to the hot pan. Carefully lay the rib eye into the pan away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For a thick 3–4 cm (about 1½ inch) steak, aim for these times to approach medium-rare; adjust time for thinner or thicker cuts.
- 5
Baste and finish
Reduce heat to medium. Add 50 g unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and aromatics for 1.5–3 minutes, spooning the butter over the top. This both flavors and helps finish the internal cook.
- 6
Use an instant-read thermometer to check doneness: 50–52°C for rare, 54–56°C for medium-rare, 58–60°C for medium. Remove the steak from the pan about 2–3°C (3–5°F) below your target — residual carryover will raise the temperature.
Sauce & Resting
- 7
Make finishing sauce
After removing the steak to a cutting board, keep the pan over medium heat. Add soy sauce, mirin (or dry sherry), and lemon juice to the pan juices. Stir and scrape any browned bits for 30–45 seconds until slightly reduced. Turn off the heat and swirl in any remaining butter in the pan to emulsify into a glossy sauce. Taste and adjust with sea salt flakes if needed.
- 8
Rest
Let the rib eye rest on the cutting board for 8–10 minutes loosely tented with foil. Resting redistributes the juices and allows the final internal temperature to settle.
To serve
- 9
Slice the steak against the grain into 1 cm–1.5 cm slices. Arrange on a warmed platter, spoon the pan sauce over the slices, and sprinkle with thinly sliced scallions and toasted sesame seeds if using. Finish with a light sprinkle of sea salt flakes to taste.