Boss Cut Ribeye Recipe

Bring to room temperature

Remove the 14-ounce ribeye from the refrigerator and let sit on a plate, uncovered, for 30–45 minutes until it reaches near room temperature. Pat both sides dry with paper towels to ensure a proper sear.

Season

Generously season both sides and the edges of the ribeye with the kosher salt and coarsely ground black pepper, pressing gently so the seasoning adheres.

Preheat pan

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat until very hot, about 4–6 minutes. Add 1 tablespoon neutral high-heat oil and swirl to coat the pan; it should shimmer but not smoke heavily.

Sear the steak

Carefully place the ribeye in the hot pan away from you. Sear without moving for 2½–3½ minutes, until a deep brown crust forms. Flip and sear the other side for 2½–3½ minutes.

Baste and finish

Reduce heat to medium. Add 1½ tablespoons unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continually for 1–2 minutes while monitoring internal temperature. For doneness: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). Remove the steak from the pan about 5°F (3°C) below target temperature.

Rest

Transfer ribeye to a cutting board, tent loosely with foil, and rest for 8–10 minutes to allow juices to redistribute. If using flaky sea salt or a pat of compound butter, top the steak immediately after resting to melt into the surface.

Prepare mushrooms

While the steak rests or during its final sear, wipe mushrooms clean with a damp towel and quarter larger mushrooms so pieces are uniform. Mince the shallot and garlic and measure thyme leaves.

Heat pan

In a separate skillet over medium-high heat, add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Once the butter foams and begins to brown slightly, add the mushrooms in a single layer. Avoid overcrowding — cook in batches if necessary so mushrooms brown instead of steaming.

Brown mushrooms

Let mushrooms cook undisturbed for 2–3 minutes to develop color, then stir or toss and continue cooking another 2–3 minutes until well browned and most moisture has evaporated.

Add aromatics

Reduce heat to medium. Add the minced shallot and garlic, stirring for 30–45 seconds until fragrant but not burnt. Add thyme leaves and pour in 2 tablespoons dry white wine or beef stock to deglaze the pan, scraping up brown bits from the bottom.

Finish and season

Cook another 1–2 minutes until the liquid mostly reduces and mushrooms are glossy. Season with 1 teaspoon salt and 1/2 teaspoon coarsely ground black pepper. Stir in chopped parsley if using, then remove from heat.

Slice the rested ribeye against the grain into thick slices (about 1/2-inch). Arrange slices on a warm plate and spoon the sautéed mushrooms alongside or over the steak. Finish with flaky sea salt to taste and a small knob of compound butter if desired.

Serve immediately while hot. Suggested accompaniments: roasted potatoes, creamed spinach, or a simple mixed green salad.