Ribeye* Recipe

Remove the ribeye from the refrigerator 45–60 minutes before cooking so it comes to near room temperature. Pat both sides and the edges thoroughly dry with paper towels.

Season both sides and the edges generously with kosher salt (about 1–1½ tablespoons total) and freshly cracked black pepper. Press the seasonings into the meat so they adhere. Let rest uncovered while you preheat the pan or grill.

Pan-sear (preferred for a caramelized crust)

Place a heavy cast-iron skillet or stainless-steel pan on the stove over high heat and let it get very hot (2–5 minutes). Add 2 teaspoons of neutral oil and swirl to coat. When the oil begins to shimmer and just starts to smoke, carefully add the ribeye to the pan, laying it away from you. Do not move the steak for the first 2–3 minutes to allow a crust to form.

After 2–3 minutes, flip the steak using tongs. For a 1.25–1.5-inch ribeye, sear the second side 2–3 minutes for medium-rare; adjust time slightly for thickness and desired doneness (see temperature guide below). If edges need contact to render fat, hold the steak on its fat cap with tongs and sear the edges 30–60 seconds.

Reduce heat to medium, add the 3 tablespoons of unsalted butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the hot butter and aromatics over the top of the steak for 1–2 minutes. Basting adds flavor and helps finish cooking evenly.

Use an instant-read thermometer inserted into the thickest part of the steak to check doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove the steak from the pan 5°F below your target temp (carryover will raise it).

Transfer the ribeye to a cutting board and spoon a little of the flavored butter and garlic from the pan over the top. Tent loosely with foil and let rest 7–10 minutes so juices redistribute.

After resting, slice against the grain into ¼–½-inch slices for serving. Spoon any accumulated juices and reserved butter over the slices. Taste and add a light sprinkle of flaky sea salt if desired.

Preheat a grill to high direct heat (500–550°F). Sear the seasoned ribeye 3–4 minutes per side with the lid open for a good crust. Move to indirect heat or lower heat if needed and continue until the internal temperature is 5°F below desired doneness. For finishing, remove to a cutting board and rest 7–10 minutes; brush with softened butter mixed with minced garlic and chopped thyme if desired.

Approximate times for a 1.25–1.5-inch ribeye when searing on a hot pan: 2–3 minutes per side for medium-rare initial sear plus 1–2 minutes basting. Use an instant-read thermometer for accuracy. Resting is essential to keep the steak juicy.

If you prefer compound butter, mix softened butter with minced garlic, chopped thyme, a pinch of salt and pepper, roll into a log, chill, and slice to top the warm steak when serving.