Rib-eye Steak Recipe
12 oz char-grilled to perfection and served with your choice of side and side salad
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Ingredients
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Steak & Seasoning
Optional Finishing (choice of sauce)
Side Salad (simple choice)
Suggested Side (choose one, optional)
Method
Steak & Seasoning
- 1
bring steak to room temperature
Remove the 12 oz rib-eye from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes. This ensures even cooking.
- 2
season steak
Brush both sides lightly with 1 tablespoon olive oil. Season generously with 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder, pressing the seasoning into the meat so it adheres.
- 3
- 4
char-grill the steak
Place the steak on the hot grill or skillet. For medium-rare (recommended for rib-eye), cook about 4–5 minutes on the first side without moving to develop a good sear. Flip and cook another 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time ±1–2 minutes for thickness and desired doneness: rare 120°F, medium 135°F.
- 5
baste and finish
During the last 60–90 seconds of cooking, add 1 tablespoon unsalted butter, 2 thyme sprigs, and 1 crushed garlic clove to the skillet (or transfer steak briefly to a small pan if using a grill). Tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (basting) to add flavor and gloss.
- 6
rest the steak
Transfer the steak to a cutting board and loosely tent with foil. Let rest for 5–8 minutes so juices redistribute. While resting, the internal temperature will rise a few degrees (carryover).
- 7
slice and serve
Slice against the grain into 1/4–1/2 inch thick slices and arrange on a warm plate. Spoon any resting juices over the slices. If desired, finish with a pinch of flaky sea salt.
Optional Finishing Sauce
- 8
red wine pan sauce (quick)
After removing the steak from the skillet, reduce heat to medium-high and add 1/3 cup red wine to the hot pan to deglaze, scraping up browned bits. Reduce by half, then add 1/2 cup beef stock and simmer until slightly thickened (2–3 minutes). Swirl in 1 tablespoon cold butter off-heat to finish and season to taste with salt and pepper. Spoon over sliced steak.
- 9
chimichurri (quick note)
Use store-bought chimichurri or mix chopped parsley, cilantro, 1 clove minced garlic, 2 tablespoons red wine vinegar, 1/4 cup olive oil, pinch of red pepper flakes, and salt to taste. Spoon alongside steak.
Side Salad (simple)
- 10
assemble salad
In a large bowl combine 4 cups mixed greens, 1/2 cup halved cherry tomatoes, and 1/2 cup sliced cucumber.
- 11
dress salad
Whisk together 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Drizzle over greens, toss gently, and serve immediately alongside the steak.
Suggested Side — Baby Potatoes (optional)
- 12
roast baby potatoes
Preheat oven to 425°F (220°C). Toss 2 cups halved baby potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread on a baking sheet cut-side down and roast 20–25 minutes until golden and tender, turning once. Serve hot next to the steak.