Gharbroiled Rib Eye Recipe

Bring steak to room temperature

Pat the 14 oz rib eye dry with paper towels. Let sit, uncovered, at room temperature for 30–45 minutes before cooking to ensure even cooking.

Season

Generously season both sides of the steak with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Rub in 1 tablespoon olive oil to help create a crust.

Preheat broiler

Position an oven rack 4–6 inches from the broiler element (top rack). Preheat the broiler to high and place a heavy-duty broiler-safe pan or cast-iron skillet on the rack while it heats for 5–10 minutes. If using a gas broiler, preheat a broiler pan over high heat on the stovetop for 3–4 minutes.

Sear under the broiler

Carefully remove the hot pan. Add the steak to the pan and slide it under the broiler. Broil for about 4–5 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, aim for 6–7 minutes per side (135°F / 57°C). Times will vary by oven and steak thickness; use an instant-read thermometer for accuracy.

Butter-baste (optional finishing)

During the last 1–2 minutes of cooking, quickly add 1 tablespoon unsalted butter, 2 smashed garlic cloves, and 2 thyme sprigs to the hot pan beside the steak. Tilt the pan and spoon melted butter and aromatics over the steak for 30–60 seconds to add flavor and gloss.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute (internal temp will rise a few degrees).

Slice and serve

Slice the steak against the grain into 1/4–1/2-inch slices. Transfer to plates and reserve room for the bell pepper & onion topping.

Prep vegetables

While the steak is resting (or earlier), core and thinly slice the bell peppers (use the three half peppers) into 1/4-inch strips. Peel and thinly slice the medium yellow onion into similar-sized strips.

Sweat and caramelize

Heat 1 tablespoon unsalted butter and 1 teaspoon olive oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 6–8 minutes until beginning to soften and take on color.

Add peppers and season

Add the sliced bell peppers to the skillet with the onions. Cook 6–8 minutes more, stirring occasionally, until the peppers are tender-crisp to slightly softened and edges begin to caramelize.

Brighten and finish

Stir in 1 teaspoon apple cider vinegar and 1/2 teaspoon granulated sugar to balance sweetness and acidity. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Cook 1–2 minutes more to allow flavors to marry. Remove from heat.

Plate topping

Spoon the warm bell pepper and onion mixture over the sliced rib eye, or serve alongside so guests can top to preference. Sprinkle chopped fresh parsley if using.

Garnish each plate with a lemon wedge for optional brightness. Serve immediately while steak and peppers are warm.