Prime Ribeye Recipe

Bring to Room Temperature

Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking (30 minutes minimum for thinner cuts). Pat dry thoroughly with paper towels. This ensures even cooking and better crust formation.

Season

Generously season all surfaces of the steaks with kosher salt (about 1 tablespoon per side for large steaks) and freshly ground black pepper. Press the seasonings into the meat. If you prefer, salt up to 24 hours ahead and refrigerate uncovered for a dry-brined crust; bring back to room temperature before cooking.

While steaks come to room temperature, make the herb-garlic butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped parsley, chopped thyme leaves, lemon zest, fine sea salt, and 1/2 teaspoon black pepper. Mix until smooth and homogeneous. Transfer to plastic wrap, form into a cylinder, and chill until slightly firm (about 15–20 minutes). This allows easier slicing for finishing the steaks.

Preheat Oven (if using thick steaks)

If steaks are thicker than 1.5–2 inches, preheat your oven to 400°F (200°C) to finish after searing. For thinner cuts, you can finish entirely on the stovetop.

Heat the Pan

Place a heavy cast-iron or stainless steel skillet over high heat until very hot (2–5 minutes). Add 2 tablespoons high-smoke-point oil and swirl to coat. The oil should shimmer and be just at the point of smoking.

Sear the Steaks

Carefully place the steaks in the hot pan, laying them away from you to avoid splatter. Sear without moving for 2–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. If your steaks have a fat edge, hold them with tongs and sear the fat edge 30–45 seconds until browned.

Pan-Baste

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the melted butter for 1–2 minutes. This builds flavor and helps caramelize the exterior.

Finish to Temperature

For thick steaks: after searing, transfer the skillet to the preheated oven to finish. Roast until the internal temperature reaches your target: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part. Oven finish typically takes 4–8 minutes depending on thickness. For thinner steaks: continue pan-basting and monitor temperature closely to avoid overcooking.

Rest & Finish with Herb Butter

Remove steaks from the pan when 5°F (3°C) below your target temperature; residual heat will carry them to the final doneness. Transfer to a cutting board and tent loosely with foil. Immediately place 1–1.5 tablespoons of the chilled herb-garlic butter on top of each steak to melt as it rests. Rest for 8–10 minutes for large ribeyes (5–7 minutes for thinner cuts).

Slice against the grain if serving sliced, or serve whole. Sprinkle a pinch of coarse finishing salt to taste and serve with optional sides such as roasted vegetables, mashed potatoes, or a simple green salad. Spoon any resting juices over the steak and enjoy.