Northern Gold Canadian Ribeye Steaks Recipe

Bring steaks to room temperature

Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking. Pat both sides dry with paper towels to remove surface moisture — this promotes browning.

Season generously

Combine kosher salt, cracked black pepper, garlic powder, and smoked paprika in a small bowl. Evenly coat both sides and the edges of each steak with the seasoning blend, pressing gently so it adheres. Use about half the salt/pepper mix per side; the quantities listed are total for both steaks.

Prepare butter and aromatics

Soften the butter at room temperature or microwave briefly (5–7 seconds) so it’s pliable. Have the thyme and rosemary ready and lightly crush the garlic cloves with the flat side of a knife (keep skins on if you prefer milder flavor).

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan on the stove over high heat. Preheat for 5–8 minutes until very hot — a drop of water should sizzle and evaporate immediately. Meanwhile, add the high smoke point oil to a small heatproof bowl and have a pair of tongs ready.

Sear steaks

Add the 2 tablespoons oil to the hot skillet and swirl to coat. Immediately place the steaks in the pan, presentation side down first (fat cap or seasoned side) — do not overcrowd. Sear undisturbed for 2¾–3¼ minutes to develop a deep brown crust (adjust time slightly for thickness). Flip with tongs.

Reverse sear / continue cooking

If steaks are thick, lower heat to medium-high after flipping and continue cooking on the second side for another 2½–3½ minutes to approach medium-rare. For accuracy, insert an instant-read thermometer into the thickest part: 120–123°F (49–51°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.

Add butter and aromatics; baste

With about 1–2 minutes left (when internal temp is ~10–12°F below target), push the steaks slightly to one side, add the softened butter, thyme sprigs, rosemary sprigs, and crushed garlic to the pan. Tilt the pan toward you and use a spoon to continuously baste the steaks with the melted butter and aromatic juices for 1–2 minutes, spooning over the top to build flavor and finish the crust.

Rest the steaks

Transfer steaks to a warm plate or cutting board and spoon a little of the pan butter and garlic over them. Tent loosely with foil and rest 8–10 minutes for thick steaks (5–7 minutes for thinner cuts). Resting lets juices redistribute and carryover cooking raises internal temp a few degrees.

Slice and finish

If serving sliced, transfer to a cutting board and slice against the grain into 1/4–1/2" slices. Sprinkle with a pinch of flaky finishing salt. Serve with lemon wedges or horseradish on the side if desired.

After the pan cools slightly, pour off excess fat into a heat-safe container (not down the sink). Wipe pan with a paper towel while still warm, then wash and re-season your cast-iron if used.