20oz. Ribeye Recipe
Make 20oz. Ribeye Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak and seasoning
Cooking fats & aromatics
Finishing & optional
Method
Prepare steak
Bring to temperature
Remove the 20 oz ribeye from the refrigerator and let it sit on a plate, uncovered, at room temperature for 45–60 minutes. This ensures even cooking.
Pat dry and season
Pat the steak very dry with paper towels. In a small bowl mix the kosher salt, black pepper, garlic powder, and smoked paprika. Generously season both sides and the edges of the steak, pressing the seasoning into the meat.
Sear and roast
Preheat oven
Preheat the oven to 400°F (205°C). Place a heavy cast-iron skillet in the oven while it preheats so it becomes very hot.
Sear
Carefully remove the hot skillet from the oven and place on the stovetop over medium-high heat. Add the neutral oil and swirl to coat. When oil is shimmering and just starting to smoke, place the ribeye in the pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the exposed edges (fat cap) for 30–45 seconds to render some fat.
Baste and transfer to oven
Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme and rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 30–45 seconds. Then transfer the skillet to the preheated oven to finish cooking.
Roast to temperature
Roast in the oven until the internal temperature reaches your desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For a 20 oz bone-in ribeye expect 6–12 minutes depending on thickness and starting temperature. Use an instant-read thermometer inserted into the thickest part without touching bone.
Rest and finish
Rest
Remove the skillet from the oven and transfer the ribeye to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking to finish.