12 Oz Angus Rib – Eye Steak Recipe

Bring steak to temperature

Remove the 12-oz Angus rib-eye from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat dry with paper towels.

Season both sides of the steak evenly with 1½ tsp kosher salt, 1 tsp freshly ground black pepper and ½ tsp garlic powder. Rub in 1 tbsp olive oil to help form a crust.

Preheat a heavy cast-iron skillet over high heat for 5 minutes until smoking hot. Meanwhile, heat the oven to 400°F (205°C) if you prefer finishing in the oven (recommended for thicker steaks).

Add 1 tbsp olive oil to the hot skillet and place the steak in the pan. Sear, undisturbed, for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Reduce heat to medium, add 2 tbsp unsalted butter, 2 rosemary sprigs, 2 thyme sprigs and 2 crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 1–2 minutes to build flavor.

For medium-rare (recommended): transfer the skillet to the preheated oven and roast for 4–6 minutes, or until an instant-read thermometer inserted into the center reads 125–130°F (51–54°C). For medium, roast 6–8 minutes (135°F/57°C). For rare, reduce oven time accordingly.

Remove the steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes to allow juices to redistribute (temperature will rise ~5°F).

While the steak comes to room temperature, preheat the oven to 425°F (220°C). Place halved baby Yukon gold potatoes in a bowl.

Toss potatoes with 2 tbsp olive oil, 1 tsp chopped rosemary, ½ tsp garlic powder, ¾ tsp kosher salt and ½ tsp freshly ground black pepper until evenly coated.

Spread potatoes out in a single layer on a rimmed baking sheet lined with parchment, cut side down. Roast on the middle rack for 25–30 minutes, turning once halfway, until golden and crisp on the outside and tender inside.

If potatoes finish before steak, keep warm by lowering oven to 200°F (95°C) and holding them there for up to 20 minutes.

Toss the carrots, zucchini and red bell pepper with 1 tbsp olive oil, ½ tsp kosher salt, ¼ tsp black pepper and ¼ tsp dried oregano in a bowl until evenly coated.

Spread vegetables on a separate rimmed baking sheet in a single layer. Place in the oven alongside the potatoes (or on a different rack) and roast at 425°F (220°C) for 12–15 minutes, stirring or shaking the pan once halfway, until vegetables are tender and lightly caramelized.

Remove from oven and, if desired, finish with a sprinkle of chopped fresh parsley and a squeeze of lemon juice from the lemon wedges.

Slice the rested rib-eye against the grain into ½-inch slices. Spoon any accumulated juices from the cutting board over the steak, or briefly reheat the skillet juices and pour over slices.

Plate the steak slices with a portion of roasted potatoes and baked vegetables. Garnish with chopped parsley and serve with lemon wedges on the side if using.

Recommended doneness guide: Rare 120–125°F, Medium-rare 125–130°F, Medium 135–140°F. Adjust oven times slightly for desired internal temperature.