Double Ribeye Recipe

Bring to room temperature

Remove the ribeye steaks from the refrigerator at least 45–60 minutes before cooking so they come to room temperature. Pat both sides and the edges dry thoroughly with paper towels.

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

Preheat pan

Place a large cast-iron skillet or heavy-bottomed pan over high heat and let it get very hot for 5 minutes. The pan should be smoking slightly.

Sear steaks

Add the high-smoke-point oil to the hot pan and swirl to coat. Carefully place the ribeyes into the pan, leaving space between them. Sear undisturbed for 2–3 minutes until a deep brown crust forms.

Flip and continue searing

Flip the steaks and sear the second side 2–3 minutes to develop a crust. If edges are thick, use tongs to hold and sear the fat edge 30–45 seconds to render and brown it.

Finish with butter and aromatics (baste)

Reduce heat to medium-low. Add the unsalted butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1.5–3 minutes while cooking to the desired doneness. Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Remove the steaks from the pan onto a cutting board. Spoon some of the melted butter and aromatics over the top. Tent loosely with foil and let rest for 8–10 minutes to allow juices to redistribute (internal temperature will rise ~5°F).

Slice against the grain if desired or serve whole. Optionally season with a small pinch of finishing salt and another grind of black pepper. Serve with pan juices spooned over the steak.