Boneless Ribeye Recipe

Bring to room temperature

Remove the ribeye steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat both sides dry thoroughly with paper towels to remove excess moisture.

Season

Lightly brush both sides of each steak with the olive oil. Evenly season both sides with kosher salt (about 1 tsp per side for two steaks total), then sprinkle the garlic powder and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat a heavy skillet (cast-iron preferred) over high heat for 4–5 minutes until very hot. You want the pan smoking slightly but not burning. Add 1 tbs olive oil to coat the pan.

Place the steaks in the hot skillet, laying them away from you to avoid splatter. Do not move them for 2–3 minutes to develop a brown crust. Flip and sear the other side for 2 minutes.

Reduce heat to medium-high. Add the unsalted butter, crushed garlic cloves, and herb sprigs to the pan alongside the steaks. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and pan juices for 1–3 minutes, until the internal temperature reaches your desired doneness (use an instant-read thermometer): 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For 1-inch thick steaks expect a total cook time after initial sear of about 3–6 minutes; thicker steaks will take longer.

If your steaks are thicker than 1.25 inches and the interior is still underdone after searing and basting, transfer the skillet to a preheated 400°F (204°C) oven for 3–6 minutes, checking temperature frequently.

Remove steaks from the pan when they are 5°F (2–3°C) below your target temperature (carryover will raise the temperature). Spoon a little of the herbed butter and garlic over each steak.

Transfer steaks to the resting rack or plate and tent loosely with foil. Rest for 5–10 minutes for 1-inch steaks (10–15 minutes for thicker cuts). Resting allows juices to redistribute and ensures a juicy steak.

If desired, sprinkle coarse finishing salt and chopped parsley over the steaks just before serving and add lemon wedges on the side.