Ribeye Recipe

Bring to room temperature

Remove the 14 oz ribeye from the refrigerator and let rest, uncovered or loosely covered, for 30–45 minutes until slightly warm to the touch. Pat both sides and the edges dry with paper towels to remove excess moisture.

Season both sides generously with the kosher salt and freshly ground black pepper. If using garlic powder, sprinkle it lightly on both sides. Press seasoning gently into the meat so it adheres.

If you prefer a thicker salt crust, season the edges of the steak as well.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and heat until very hot, about 4–6 minutes. The pan should be smoking slightly but not burning.

Sear the steak

Add 1 tablespoon of neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear without moving for 2.5–3 minutes to form a deep brown crust (for medium-rare target).

Flip and baste

Flip the steak and add the 2 tablespoons of butter, crushed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter, garlic, and herbs over the top of the steak continuously for 1.5–3 minutes, until an instant-read thermometer reads 125°F (51.5°C) for medium-rare or 130°F (54°C) for medium. Baste especially the edges to render fat.

Check doneness

If the crust is achieved but internal temperature is below target, reduce heat to medium and continue cooking, flipping as needed, checking with an instant-read thermometer. For a very thick steak (over 1 1/4 inch) you may finish in a 400°F (200°C) oven for 3–6 minutes—transfer the skillet to the oven and monitor temperature.

Remove the steak from the pan when it reaches desired temperature. Tent loosely with foil and rest on a cutting board for 6–10 minutes (rest time allows juices to redistribute).

Optional: sprinkle flaky sea salt over the steak while resting and squeeze a little lemon juice if desired.

Slice against the grain into 1/4-inch slices (or serve whole). Spoon any pan juices or leftover butter-garlic-herb mixture over the slices and serve immediately.