Rib Eye Steak Recipe

Bring steak to room temperature

Remove the rib eye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat both sides dry with paper towels—dry surface ensures better sear.

Season both sides generously: sprinkle 2 tsp kosher salt evenly over both sides and edges, then 1 tsp freshly ground black pepper and 1/2 tsp garlic powder. Lightly rub 1 tablespoon olive oil over both surfaces to help adhere seasonings and promote sear.

Preheat pan and oven

Preheat oven to 400°F (200°C). Place a heavy ovenproof skillet (cast iron preferred) over high heat until very hot, about 5 minutes.

Sear steak

When the pan is smoking slightly, add the steak. Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2.5 minutes. Sear the edges for 30–45 seconds, using tongs to press the fatty edge to render and brown.

Add butter and aromatics

Reduce heat to medium-high. Add 2 tablespoons unsalted butter, smashed garlic cloves, and thyme and rosemary sprigs to the pan. As butter melts, tilt the pan slightly and spoon (baste) the butter and aromatics over the steak repeatedly for 45–60 seconds to build flavor and a glossy crust.

Finish in oven

Transfer the skillet to the preheated oven. Roast 4–7 minutes for medium-rare (internal temperature 125–130°F / 52–54°C), 7–9 minutes for medium (135°F / 57°C). Use an instant-read thermometer inserted into the thickest part to check doneness.

Rest the steak

Remove the skillet from oven and transfer the steak to a cutting board. Spoon any pan juices and melted butter over the steak. Tent loosely with foil and let rest 8–10 minutes (resting allows juices to redistribute and carryover cooking to reach final temp).

Finish and serve: sprinkle about 1/4 tsp coarse sea salt over the steak and optionally a tablespoon of chopped fresh parsley. Slice against the grain and serve immediately with reserved pan juices drizzled over slices.