24 Ounce Boneless Ribeye Recipe

Bring steak to temperature

Remove the 24-ounce boneless ribeye from the refrigerator and pat dry with paper towels. Sit the steak on a rack or plate and let it come to room temperature for 45 to 60 minutes. This ensures even cooking.

Preheat pan or oven

Preheat a heavy cast-iron skillet over medium-high heat for 8–10 minutes until very hot. If finishing in the oven, preheat oven to 400°F (200°C) and have an oven-safe skillet ready.

Season the steak

Generously season both sides and all edges of the ribeye with 2 tablespoons kosher salt, 2 teaspoons coarsely ground black pepper, and 1 teaspoon garlic powder. Press the seasoning lightly into the meat so it adheres.

Sear the steak

Add 2 tablespoons neutral oil to the hot skillet and swirl to coat. Carefully place the ribeye in the pan. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Using tongs, flip and sear the other side for 3–4 minutes.

Baste and finish

Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 rosemary sprigs, 2 thyme sprigs, and 3 crushed garlic cloves to the skillet. Tilt the skillet slightly and, using a spoon, continuously baste the steak with the melted butter and aromatics for 1–2 minutes to infuse flavor. If the steak is thicker than 1.5–2 inches or hasn't reached desired doneness after searing, transfer the skillet to the preheated 400°F oven and roast for 4–8 minutes, checking internal temperature with an instant-read thermometer.

Check doneness

Remove the pan from heat and check internal temperature: 120°F–125°F for rare, 130°F–135°F for medium-rare, 140°F–145°F for medium. For a 24-ounce ribeye (usually 1.5–2 inches thick), expect medium-rare after sear + 4–6 minutes in oven, but always rely on thermometer.

Rest the steak on a cutting board, tented loosely with foil, for 10–12 minutes. Resting lets juices redistribute and yields a juicier steak. During resting, optional compound butter will melt over the steak.

Slice and finish: Using a sharp carving knife, slice the ribeye against the grain into desired thickness. Sprinkle with coarse finishing salt if desired and serve with a pat of compound butter or finishing herbs.