Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Finishing & optional
Method
Prepare steak
- 1
Bring to room temperature and dry
Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature. Pat both sides and the edges thoroughly dry with paper towels—dry surface = better crust.
- 2
Season both sides and the edge generously and evenly with the kosher salt and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.
Cook steak (pan-sear and butter-baste)
- 3
- 4
- 5
Flip and sear other side
Flip the steak using tongs and sear the second side for 2.5–3 minutes for medium-rare on a 1"–1.25" steak. For thicker steaks or desired doneness: sear 3–4 minutes per side for medium; adjust as needed. Sear the edges (fat cap) by holding the steak with tongs against the pan for 30–60 seconds to render fat.
- 6
Butter-baste
Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and herb sprigs to the skillet. As the butter melts, tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes. This adds flavor and helps finish cooking. Use the spoon to baste the top surface as well.
- 7
Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remember the steak will rise 3–5°F while resting.
Rest and finish
- 8
Transfer the steak to a cutting board or resting rack and spoon any pan juices or butter over the top. Tent loosely with foil and rest for 7–10 minutes to allow juices to redistribute.
- 9
After resting, sprinkle with flaky sea salt to taste and, if desired, squeeze the optional lemon wedge lightly over the top for a touch of brightness. Slice against the grain and serve immediately.