Ribeye Steak Plain Recipe

Bring steak to room temperature

Remove the ribeye from the refrigerator and let it sit, uncovered and loosely tented, for 30–45 minutes until it reaches near room temperature. This ensures even cooking.

Season

Pat the steak dry with paper towels. Evenly sprinkle both sides and the edges with the kosher salt and freshly ground black pepper, pressing lightly so the seasoning adheres.

Preheat pan

Place a heavy-duty skillet (cast iron preferred) over high heat. Heat until it is very hot and just beginning to smoke, about 4–6 minutes. Meanwhile, add the neutral oil to a small bowl and have the butter and aromatics ready.

Sear the steak

Add the oil to the hot skillet and carefully lay the steak in the pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes to develop a deep brown crust (for a 1.25–1.5" steak).

Flip and baste

Flip the steak and add the butter, smashed garlic cloves, and herb sprig to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for another 2.5–3 minutes for medium-rare. Continue basting and adjust time up or down depending on desired doneness (see internal temps below).

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remember the steak will rise 3–5°F while resting.

Rest

Transfer the ribeye to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute.

Slice (if serving as sandwich)

If making a sandwich, slice the steak thinly against the grain into strips about 1/4" thick. If serving whole, leave intact and serve on a plate.

If serving as a sandwich, lightly butter and toast the bread or rolls. Pile sliced steak onto the bread. Optionally spoon a little of the pan juices over the meat before closing the sandwich.

Serve immediately while warm.