Ribeye Steak Recipe

Inspired by Skinny Joey's Cheesesteaks

Time55m

Serves2

Make Ribeye Steak Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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activated charcoal infused mezcal, acho reyes, fresno chili simple syrup, citrus

smoky · spicy · citrusy

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Ingredients

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Steak

2 pieces ribeye steak, bone-in or boneless

2 tbs kosher salt

1 tbs freshly ground black pepper

1 tsp garlic powder (optional)

Finishing & Aromatics

3 tbs Unsalted butter

3 cloves fresh garlic cloves, smashed

4 sprigs fresh thyme sprigs

2 sprigs fresh rosemary sprigs

Pan / Cooking Oil

2 tbs high smoke-point oil (canola, grapeseed, or vegetable)

Optional Rest & Serve

1 tsp coarse finishing salt (Maldon or flaky sea salt)

Method

Preparation

Bring to room temperature

Remove the ribeye steaks from the refrigerator 30–45 minutes before cooking. Pat both sides dry thoroughly with paper towels to remove surface moisture—this helps develop a good crust.

Season

Season both sides and the edges of the steaks generously with kosher salt (about 1 tbs per steak if they are roughly 12–16 oz each). Sprinkle the black pepper evenly and, if using, the garlic powder. Press the seasoning gently into the meat.

Searing & Oven Finish (Stovetop + Oven method)

Preheat oven and pan

Preheat your oven to 400°F (200°C). Place a heavy skillet (cast iron preferred) on the stovetop and heat it over high heat until very hot, about 5 minutes.

Add oil and sear

Add the high smoke-point oil to the hot pan and swirl to coat. Carefully place the steaks into the pan without crowding; you should hear a loud sizzle. Sear the first side undisturbed for 2.5–3 minutes (until a deep brown crust forms). Flip and sear the second side for 2 minutes.

Add aromatics and butter

Reduce heat to medium-high. Add the butter, smashed garlic cloves, thyme, and rosemary to the pan. Once the butter foams, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and aromatics for 30–60 seconds. This adds flavor and helps finish the crust.

Finish in the oven

Transfer the skillet to the preheated oven to finish cooking. For medium-rare (internal temperature 125–130°F / 52–54°C), roast for about 3–5 minutes depending on steak thickness (1 to 1.5 inches thick). For medium (135°F / 57°C), roast 5–7 minutes. Use an instant-read thermometer inserted into the thickest part of the steak to check doneness.

Resting & Serving

Rest the steaks

Remove the skillet from the oven and transfer steaks to a cutting board or plate. Tent loosely with foil and let rest for 5–10 minutes. Resting allows juices to redistribute and carries the steak to final temperature (carryover cooking adds a few degrees).

Finish and serve

If desired, sprinkle a pinch of coarse finishing salt over the steaks just before serving. Slice against the grain if serving sliced, or serve whole with pan juices and the butter-garlic-herb spooned over the top.