Prime Ribeye Recipe
Make Prime Ribeye Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finishing & Cooking Fat
Resting & Serving
Method
Steak
- 1
Bring steaks to room temperature
Remove the ribeye steaks from the refrigerator 45–60 minutes before cooking (minimum 30 minutes for thinner pieces). Pat both sides dry thoroughly with paper towels. Bringing them closer to room temperature ensures even cooking.
- 2
Season
Evenly coat both sides and the edges of each steak with the kosher salt, then sprinkle with the garlic powder and freshly ground black pepper. Press the seasoning lightly into the meat. If you prefer a more pronounced crust, season up to 2 hours ahead and leave uncovered in the refrigerator; otherwise season just before cooking.
Finishing & Cooking Fat
- 3
Preheat pan and oven (if using reverse-sear)
Option A — Cast-iron sear then oven: Preheat oven to 375°F (190°C). Heat a large cast-iron skillet over high heat until smoking hot (3–5 minutes). Option B — Reverse sear: Preheat oven to 250°F (120°C) and use a wire rack on a sheet pan; finish with a hot skillet sear. Either approach works; the directions below describe a high-heat skillet sear with oven finishing for thick ribeyes.
- 4
Sear
Add the neutral oil to the hot skillet and swirl to coat. Carefully place steaks in the pan away from you; do not crowd the pan. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the edges briefly (30–45 seconds) holding steaks with tongs to render any fat caps.
- 5
Butter-baste
Reduce heat to medium-high. Add the butter, crushed garlic cloves, thyme, and rosemary to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1–2 minutes, spooning hot butter over the top to build flavor and finish the crust.
- 6
Finish to temperature
For 1–1¼" ribeyes, transfer the skillet to the preheated oven and roast until an instant-read thermometer reads: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium — about 4–8 minutes depending on thickness and starting temperature. For the reverse-sear method, roast first in the 250°F oven to about 10–15°F below target, then sear 1–2 minutes per side in a very hot skillet.
Resting & Serving
- 7
Rest
Remove the steaks from the pan and place on a cutting board or warm plate. Tent loosely with foil and rest for 8–10 minutes (longer for thicker cuts). Resting allows juices to redistribute and finish carryover cooking.
- 8