Rib Eye Steak Recipe

Bring to room temperature and season

Remove the 14 oz rib eye from refrigeration and let sit covered at room temperature for 30–45 minutes. Pat the steak dry thoroughly with paper towels. Evenly coat both sides and edges with the kosher salt (about 1 1/4 tablespoons), then sprinkle the black pepper and garlic powder on both faces. Press the seasonings lightly so they adhere.

Preheat pan and oil

Place a heavy-bottomed skillet or cast-iron pan over high heat and let it preheat for 5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer and just begin to smoke.

Sear the steak

Carefully place the steak into the hot pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2.5 minutes. If the steak has a fat cap or edges, hold it with tongs and render the fat along the edge for 30–45 seconds.

Pan-baste to finish

Reduce heat to medium. Add the 2 tablespoons unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and aromatics for 1.5–3 minutes, spooning over the top continually. Insert an instant-read thermometer into the thickest part: target 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare. Adjust basting time accordingly.

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes (this allows carryover cooking and juices to redistribute). While resting, spoon any flavored butter from the pan over the steak.

Slice and serve

Slice the rib eye against the grain into 1/4–1/2 inch slices. Sprinkle with a pinch of coarse sea salt if desired and the chopped parsley. Serve with a lemon wedge on the side to brighten, if using.

If using finishing salt, add it after slicing to avoid drawing moisture out before resting. Squeeze the lemon wedge lightly over the sliced steak just before serving for a touch of acidity.