Center Cut Ribeye Recipe

Season the Steak

Take the 14 oz Center Cut Ribeye steak and pat it dry with paper towels. This helps to get a good sear. Generously season both sides with 1 tsp of kosher salt and 1 tsp of black pepper. Let the steak sit at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.

Preheat the Pan

In a large cast-iron skillet or heavy-bottomed pan, heat 2 tbs of olive oil over medium-high heat until shimmering but not smoking.

Sear the Steak

Carefully place the seasoned ribeye steak in the hot skillet. Let it sear without moving it for about 4-5 minutes. This will create a nice crust.

Flip and Add Aromatics

Using tongs, flip the steak over and immediately add the optional fresh rosemary sprigs and garlic cloves to the pan. If using, gently crush the garlic cloves with the side of a knife before adding.

Continue Cooking

Cook the steak on the second side for another 4-5 minutes for medium-rare (130-135°F internal temperature). Adjust cooking time for your desired doneness.

Rest the Steak

Once the steak reaches your desired doneness, remove it from the pan and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute.

Slice and Serve

After resting, slice the steak against the grain into thick slices. Serve immediately with your favorite sides and enjoy your perfectly cooked center cut ribeye!