Creekstone Farms Ribeye Recipe

Bring to room temperature

Remove the ribeye from the refrigerator 45–60 minutes before cooking. Pat both sides and the edges dry with paper towels to remove surface moisture—this helps achieve a good sear.

Select steak size

If you are using the 18 oz center cut, set that as your main steak. If you prefer the 24 oz bone-in, substitute it now. This recipe timing assumes an 18 oz (about 1.125 lb) 1.25–1.5" thick center-cut steak; increase cook time for thicker or bone-in cuts.

Season

Generously season both sides and the edges of the steak with kosher salt and freshly ground black pepper. Optionally sprinkle garlic powder lightly. Ensure an even coat; for best flavor, season immediately before cooking (or up to 1 hour before to allow the salt to penetrate).

Preheat oven

Preheat your oven to 400°F (200°C). Place an oven-safe skillet (cast iron preferred) in the oven while it preheats so it becomes very hot.

Heat pan

Carefully remove the hot skillet from the oven using oven mitts. Place skillet on the stovetop over high heat. Add the neutral high-smoke oil and heat until shimmering and just beginning to smoke (about 1–2 minutes).

Sear steak

Place the steak into the hot skillet 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 another 2.5–3 minutes. If edges need browning, hold the steak with tongs on its sides for 20–30 seconds per side.

Add butter and aromatics

Reduce heat to medium-high. Add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter, garlic, and herb-infused oil over the top of the steak for about 30–45 seconds.

Finish in oven

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness measured with an instant-read thermometer inserted into the thickest part (do not touch bone). Target temperatures: 120–125°F for rare, 125–130°F for medium-rare, 130–140°F for medium. For an 18 oz, 1.25–1.5" steak expect ~4–7 minutes in the oven for medium-rare depending on starting temperature and pan heat; bone-in or thicker steaks require more time.

Rest

Remove the steak from the skillet and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes (10–12 minutes for larger bone-in). Resting allows juices to redistribute and carryover cooking to finish.

Slice and season

If serving sliced, cut against the grain into 1/4–1/2" slices. Sprinkle a pinch of coarse finishing salt flakes over the slices to accentuate flavor. Serve with optional steak sauce or chimichurri on the side.

Serve

Plate the steak slices or whole steak and spoon any accumulated juices from the cutting board or pan over the meat. Serve immediately.