16 Oz Prime Ribeye Recipe

Temper steak

Remove the 16 oz prime ribeye from the refrigerator and let sit at room temperature for 45–60 minutes. This ensures even cooking. Pat the steak dry thoroughly with paper towels to remove surface moisture.

Season

Generously season both sides and the edges of the ribeye with kosher salt, then sprinkle the garlic powder and finish with freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Preheat oven and pan

Preheat your oven to 400°F (200°C). Place a heavy oven-safe skillet (cast-iron preferred) on the stovetop over high heat for 5 minutes so it becomes very hot.

Add oil and sear

Add 1 tablespoon high-smoke oil to the hot skillet and swirl to coat. Carefully place the ribeye in the pan (it should sizzle loudly). Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. Sear the edges (fat cap) 30–60 seconds per side to render a little fat.

Baste and finish in oven

Reduce heat to medium. Add 2 tablespoons unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly for 30–60 seconds. Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your target: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, or 140–145°F (60–63°C) for medium. For a 1–1.25 inch thick 16 oz ribeye, plan approximately 4–6 minutes in the oven for medium-rare; thicker cuts may need longer. Use an instant-read thermometer inserted into the thickest part to check.

Rest

Remove the skillet from the oven and transfer the ribeye to a cutting board. Spoon any buttery pan juices over the top, then tent loosely with foil and let rest for 8–10 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Finish and serve

After resting, optionally sprinkle flaky sea salt over the steak and add a dollop of compound butter or serve steak sauce on the side. Slice against the grain if serving sliced, or serve whole. Spoon any collected juices from the cutting board back over slices.