20oz. Ribeye * Recipe

Bring to room temperature

Remove the 20 oz ribeye from the refrigerator and pat dry thoroughly with paper towels. Place on a plate and let sit at room temperature for 30–45 minutes to ensure even cooking.

Trim any excessive loose fat or connective tissue, leaving approximately 1/4" of fat cap for flavor. Do not over-trim.

Season

Generously season both sides and the edges of the steak with the kosher salt, then sprinkle black pepper, garlic powder, and smoked paprika (if using). Press the seasonings gently into the meat so they adhere.

Preheat oven

Preheat your oven to 400°F (200°C). Place a cast-iron skillet or ovenproof heavy skillet on the stove so it will be hot when you need it.

Heat the skillet

Set the skillet over high heat and let it get very hot (2–4 minutes). Add the high-smoke-point oil and swirl to coat the pan. The oil should shimmer but not smoke heavily.

Sear the steak

Place the ribeye in the hot skillet, presentation side down (fat cap to the side), and press gently so the meat makes full contact. Sear without moving for 2½–3 minutes, until a deep brown crust forms. Flip and sear the second side for 2–3 minutes. If the fat cap is large, hold the steak on its edge with tongs to render and brown the fat for 30–60 seconds.

Baste and add aromatics

Reduce heat to medium-high. Add the unsalted butter, smashed garlic cloves, thyme, and rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices continuously for 1–2 minutes to build flavor and color.

Finish in the oven

Transfer the skillet to the preheated oven to finish cooking. For a 1½–2" thick 20 oz ribeye: roast until internal temperature reaches about 125°F (52°C) for medium-rare or 135°F (57°C) for medium. This typically takes 5–9 minutes depending on thickness and starting temperature. Use an instant-read thermometer inserted into the thickest part, avoiding bone.

Rest the steak

Remove the skillet from the oven and transfer the steak to a warm cutting board. Tent loosely with foil and let rest for 8–10 minutes. Resting allows juices to redistribute and carryover cooking to finish (temperature will rise 3–5°F).

Finish and plate

While resting, skim any excess fat from the skillet pan juices and spoon a little of the butter-garlic-herb juices over the steak. Slice against the grain into 3/4"–1" thick slices if serving family-style, or present whole. Sprinkle with coarse finishing salt and chopped parsley, and serve with lemon wedges if desired.