12 Oz Ribeye Recipe

Bring to room temperature

Remove the 12 oz ribeye from the refrigerator and pat dry with paper towels. Let rest on the counter, uncovered, for 30–45 minutes to come close to room temperature. This promotes even cooking.

Just before cooking, season both sides generously with the kosher salt, then press the salt into the meat. Sprinkle garlic powder lightly if using. Finish with freshly ground black pepper on both sides.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it get very hot for 5 minutes. It should be smoking lightly when ready.

Add the neutral oil to the pan and swirl to coat. Place the seasoned ribeye in the skillet away from you to avoid splatter. Let sear, undisturbed, for 2–3 minutes until a deep brown crust forms.

Flip the steak using tongs and immediately reduce heat to medium. Add the unsalted butter, rosemary sprigs, thyme sprigs, and crushed garlic cloves to the pan alongside the steak.

Butter baste

Tilt the pan slightly so butter pools at one side. Using a spoon, continuously scoop the melted butter and herb-garlic mixture and baste the top of the steak for 2–3 minutes. Baste aggressively and consistently so the butter and aromatics coat and flavor the steak.

Continue cooking and basting until the internal temperature reaches your desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135–140°F for medium. For a 12 oz ribeye about 1–1.25" thick, expect ~3–5 minutes after flipping for medium-rare, but use a thermometerto confirm.

Transfer the steak to a cutting board or warm plate. Spoon a little of the pan butter and herbs over the top, then tent loosely with foil. Let rest for 5–8 minutes to allow juices to redistribute.

After resting, sprinkle flaky sea salt to taste and optionally scatter the chopped parsley over the steak for color and freshness.

Slice against the grain and serve with any reserved pan juices or remaining herb-butter spooned over the slices.