Grass Fed Beef Ribeye 16oz* Recipe

Bring to temperature

Remove the 16 oz grass-fed ribeye from the refrigerator and blot it dry with paper towels. Let it rest at room temperature for 30 to 45 minutes to take the chill off (grass-fed benefits from not being cold when you cook).

Season

Generously season both sides and the edges of the steak with kosher salt (about 1 tablespoon total) and freshly ground black pepper. If using, lightly dust with garlic powder. Press the seasoning into the meat so it adheres.

Preheat pan and oven (if using oven finish)

Preheat a heavy skillet (cast iron preferred) over medium-high heat for 5 minutes until very hot. If you prefer an oven finish for consistent doneness, preheat the oven to 400°F (200°C).

Sear

Add 2 tablespoons high-smoke oil to the hot skillet. When the oil shimmers and just begins to smoke, carefully add the ribeye. Sear without moving for 2.5 to 3 minutes until a deep brown crust forms. Flip and sear the other side for 2 to 2.5 minutes.

Baste

Reduce heat to medium. Add 2 tablespoons unsalted butter, crushed garlic cloves, and thyme/rosemary sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for 1.5 to 2 minutes. This adds flavor and helps build a glossy crust.

Finish to temperature

For a 16 oz grass-fed ribeye, target internal temperatures: rare 120°F (49°C), medium-rare 125–130°F (52–54°C), medium 135°F (57°C). Because grass-fed cooks faster and is leaner, aim for medium-rare. If the steak needs more time after searing, transfer the skillet to the preheated 400°F oven and roast 3–6 minutes while monitoring internal temperature with a probe thermometer.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8 to 10 minutes to allow juices to redistribute. Resting time is important for a juicy result—do not skip.

After resting, slice the ribeye against the grain into 1/4–1/2-inch thick slices if serving family-style, or leave whole for plate service. Sprinkle flaky sea salt lightly over the sliced steak, garnish with chopped parsley, and serve with a lemon wedge to squeeze if desired.

Serve immediately alongside desired sides (potatoes, grilled vegetables, or salad).