14 Oz. Certified Angus Rib Eye Recipe
A juicy and tender rib eye steak, perfectly marbled with a rich flavor. Grilled to perfection and seasoned with a blend of salt, pepper, and herbs.
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Ingredients
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Steak & Seasoning
Optional Finishes
Method
Preparation
Bring steak to room temperature
Remove the 14 oz rib eye from the refrigerator and unwrap. Pat dry thoroughly with paper towels. Let it sit at room temperature for 30–45 minutes to ensure even cooking.
Prepare seasoning
In a small bowl combine kosher salt, black pepper, garlic powder, crushed dried rosemary, and dried thyme. Mix to distribute evenly.
Lightly brush both sides of the steak with 1 tablespoon olive oil to help seasonings adhere and to promote browning.
Generously season both sides and the edges of the steak with the prepared seasoning blend, pressing it gently into the meat. Reserve a little cracked black pepper to add after resting if desired.
Grilling (or Cast-Iron Searing + Oven)
Sear the steak
Place the steak directly over the hottest part of the grill or in the hot cast-iron skillet. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. If the steak has a fat cap or edges, sear the edges briefly (30–45 seconds) to render fat.
Finish to desired doneness
For medium-rare (recommended for rib eye): move steak to indirect heat on the grill or transfer the skillet to the preheated oven. Cook until an instant-read thermometer inserted into the thickest part reads 125–127°F (51–53°C) for medium-rare. This will usually take an additional 3–6 minutes depending on thickness and starting temperature. For medium: target 135°F (57°C); for rare: target 120°F (49°C).
Basting & Resting
Baste during finish (optional but recommended)
During the last 1–2 minutes of cook time (on the grill over lower heat or while in the skillet), add 1 tablespoon unsalted butter, crushed garlic cloves, and fresh rosemary and thyme sprigs to the pan or a small aluminum tray on the grill. Tilt the pan and spoon the melted butter and herb-garlic mixture over the steak repeatedly to infuse flavor.
Rest the steak
Remove the steak from heat and transfer to a cutting board. Tent loosely with foil and rest for 7–10 minutes. Resting allows juices to redistribute and carries the internal temperature up by about 3–5°F (2–3°C).
Finish & serve
Optionally sprinkle 1/4 tsp flaky sea salt over the rested steak and add the reserved cracked black pepper. Slice against the grain if serving sliced. Serve with a lemon wedge if desired for a bright finish.