Rib Eye Steak, 18 Ounce Recipe

Bring to temperature

Remove the rib eye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature (this promotes even cooking). Pat the steak dry on all sides with paper towels.

Season

Generously season both sides and the edges with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy‑bottomed skillet (cast iron preferred) over high heat. Heat until very hot, about 5 minutes; the skillet should smoke slightly when a drop of water sizzles and evaporates on contact.

Sear the steak

Brush or rub the steak lightly with 1 tbs olive oil. Carefully place the steak in the hot skillet. Sear without moving for 2 1/2–3 minutes until a deep brown crust forms. Flip and sear the second side for 2 1/2–3 minutes.

Render fat and sear edges

If the steak has a fat cap, use tongs to hold the steak on its side and press the fat edge to the pan for 30–60 seconds to render and crisp. Continue until edges are browned.

Finish to desired doneness

Reduce heat to medium. Add the butter and aromatics (see next section) and tilt the pan slightly to pool melted butter. Using a large spoon, baste the steak continuously for 1–3 minutes while cooking until it reaches target internal temperature: 120–125°F for rare, 125–130°F for medium‑rare, 135°F for medium. For an 18‑oz, 1 1/2–2" bone‑in rib eye, expect about medium‑rare after an additional 2–4 minutes of basting depending on thickness. Use an instant‑read thermometer inserted into the thickest part without touching bone to check temperature.

Add butter and aromatics

When you flip the steak for the first time (after the initial sear), reduce the heat to medium and add 3 tbs unsalted butter, 2 lightly crushed garlic cloves, 2 thyme sprigs and the optional rosemary to the pan. Let the butter melt and foam.

Tilt the pan so the melted butter pools at one side and use a spoon to continuously baste the top of the steak with the butter and aromatics. Baste for 1–3 minutes while cooking to finish and build flavor and color.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (this redistributes juices and finishes carryover cooking).

Slice and season

Slice the steak against the grain into 1/2‑inch slices (leave bone whole if serving on the bone). Sprinkle lightly with flaky sea salt to taste and serve with a lemon wedge on the side if desired.

If you want a quick pan sauce: pour off excess fat, deglaze the hot pan with 1/4 cup red wine or beef stock, scrape up browned bits, simmer 1–2 minutes, swirl in 1 tbs cold butter, and spoon over the sliced steak.