Premium Ribeye (halal) Recipe
Make Premium Ribeye (halal) Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Cooking Fats & Aromatics
Finishing & Resting
Method
Steak & Seasoning
- 1
Bring steak to temperature
Remove the halal ribeye from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes before cooking (this promotes even cooking).
- 2
Season
About 10 minutes before cooking, generously season both sides of the steak with the kosher salt, then sprinkle the black pepper, garlic powder, and onion powder evenly. Press the seasoning gently into the meat so it adheres.
Cooking Fats & Aromatics
- 3
Preheat pan
Place a heavy cast-iron skillet or stainless-steel frying pan over high heat and let it heat for 4–6 minutes until very hot. The pan should be smoking lightly when ready.
- 4
- 5
Flip and baste
Flip the steak with tongs. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. Tilt the pan slightly and, using a spoon, continuously baste the melted butter and aromatics over the top of the steak for another 2.5–3.5 minutes, or until the internal temperature reaches your target doneness (see temperatures below). Baste constantly to build flavor and encourage a glossy crust.
- 6
Doneness guide
Aim for these pull temperatures: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). Remember the steak will rise about 5°F (3°C) while resting.
Finishing & Resting
- 7
Rest the steak
Transfer the seared ribeye to a cutting board or plate and loosely tent with foil. Let rest 8–10 minutes (for 1 steak) to allow juices to redistribute.
- 8
Finish & serve
While resting, spoon any pan juices and aromatics over the steak once more. Sprinkle the finishing flaky salt and optional chopped parsley and lemon zest evenly over the sliced steak. Slice against the grain into desired thickness and plate. Serve immediately.