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Frequently paired with
The best thing to pair and share with RIBEYE
Ingredients
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Steak
Optional finishing (to serve)
Method
Prep
Bring to room temperature
Remove the 16 oz ribeye from the refrigerator and let it sit on a plate, loosely covered, for 30–45 minutes to come closer to room temperature. This ensures more even cooking.
Pat the steak thoroughly dry on all sides with paper towels. Moisture on the surface will prevent proper searing.
Season both sides of the steak generously with the kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres. For best flavor, season at least 15 minutes before cooking; for a deeper crust, season up to 45 minutes before cooking.
Cooking (Pan-Seared and Oven-Finished)
Preheat oven and pan
Preheat your oven to 400°F (204°C). Place a heavy ovenproof skillet (cast iron preferred) on the stovetop and heat it over high heat for 5 minutes until very hot.
Add aromatics and baste
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, and thyme/rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the butter and rendered fat for about 30–60 seconds to infuse flavor.
Finish in the oven
After basting, transfer the skillet to the preheated oven. Roast for 4–7 minutes depending on desired doneness and thickness: about 4–5 minutes for rare (120–125°F), 6 minutes for medium-rare (130–135°F), and 7–9 minutes for medium (140–145°F). Use an instant-read thermometer inserted into the thickest part to check temperature. Remember the steak will rise ~5°F while resting.
Rest the steak
Remove the skillet from the oven and transfer the ribeye to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.
Finish & Serve
If desired, spoon any pan juices into a small bowl and skim off excess fat. Optionally, place a tablespoon of compound butter on the hot steak to melt, sprinkle with flaky sea salt to taste, or serve with chimichurri on the side.
Slice the ribeye across the grain (if bone-in, slice around the bone as needed) into 1/4–1/2-inch slices and arrange on a warm plate. Serve immediately with lemon wedges if using.