Rib Eye Steak Recipe

Bring to room temperature

Remove the rib eye steaks from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels. This promotes even cooking and better crust formation.

Season

Evenly coat both sides and the edges of each steak with the kosher salt, pressing gently so it adheres. Sprinkle garlic powder and then freshly ground black pepper on both sides. Do not overhandle the meat after seasoning.

Preheat pan

Set a heavy skillet (cast iron recommended) over high heat for 4–5 minutes until very hot. The pan should be smoking lightly when ready.

Sear

Add the neutral high-heat oil to the hot skillet and swirl to coat. Carefully place the steaks in the pan, leaving space between them. Sear undisturbed for 2.5–4 minutes until a deep brown crust forms (time depends on thickness).

Flip and baste

Flip the steaks and immediately add the unsalted butter, smashed garlic cloves, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1.5–3 minutes. Basting adds flavor and helps even cooking.

Check doneness / finish in oven (optional for thicker cuts)

Use an instant-read thermometer to check internal temperature: 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. If the steaks are thicker than ~1.25–1.5 inches and need more time, transfer the skillet to a preheated 400°F (200°C) oven for 3–6 minutes while continuing to baste once or twice, then re-check temperature.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute; carryover cooking will raise temperature slightly.

Just before serving, sprinkle a small pinch of coarse finishing salt over each steak. Optionally squeeze a little lemon over the meat for brightness. Slice against the grain if serving sliced, or serve whole.