Ribeye Recipe
The tastiest and most flavorful of all cuts
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Ingredients
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Steak
For cooking & finishing
Optional finishing sauce (pan sauce)
Method
Steak
- 1
Bring to room temperature
Remove steaks from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. Letting them come closer to room temperature ensures even cooking.
- 2
Season
Generously season both sides and the edges of the steaks with kosher salt (about 1 tablespoon per steak) and then sprinkle the black pepper and garlic powder evenly. Press the seasonings gently into the meat so they adhere.
For cooking & finishing
- 3
Preheat pan and oil
Place a heavy cast-iron skillet over high heat and let it get very hot for 5 minutes. Add the neutral oil and swirl to coat; it should shimmer and lightly smoke.
- 4
Sear the steaks
Carefully place the steaks in the hot skillet so they sizzle loudly. Do not crowd the pan. Sear without moving for 2½–3 minutes to develop a deep brown crust. Flip and sear the second side for 2½–3 minutes. For a 1¼–1½ inch ribeye aiming for medium-rare, after searing both sides, reduce heat to medium and continue cooking, flipping once, until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare, about 3–6 additional minutes depending on thickness. Adjust time for desired doneness: rare 120°F, medium 140°F.
- 5
Baste with butter and aromatics
During the last 2 minutes of cooking, add the unsalted butter, crushed garlic cloves, and thyme/rosemary to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and pan juices. Baste deeply around the edges to render and crisp the fat cap.
- 6
Rest the steaks
Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes (5–8 for thinner steaks). This lets juices redistribute and the internal temperature rise a few degrees to reach final doneness.
- 7
Optional finishing sauce (pan sauce)
- 8
Deglaze the pan
After removing the steaks to rest, keep the skillet over medium-high heat. If there's excessive fat, carefully pour off all but about 1 tablespoon. Add the red wine (or 1 cup beef stock if not using wine) to deglaze, scraping up browned bits with a wooden spoon. Reduce by about half, 2–4 minutes.
- 9
Finish sauce
If you used wine, add the additional cup of beef stock and bring to a simmer until slightly reduced and glossy, 3–5 minutes. Off the heat, whisk in the cold unsalted butter, one tablespoon at a time, until the sauce is smooth and slightly thickened. Taste and season with a pinch of salt and pepper if needed. Spoon the sauce over sliced steak.