Ribeye Recipe

Season and rest

Pat the ribeye dry with paper towels. Season all sides with 0.5 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper. Let the steak rest at room temperature for 20–30 minutes to promote even cooking.

Preheat pan

Preheat a heavy skillet (cast iron preferred) over high heat until it begins to smoke. Lightly coat the pan with 1 tablespoon neutral oil just before adding the steak.

Sear and flavor

Carefully lay the steak in the hot pan. Sear without moving for 3–4 minutes until a rich brown crust forms. Flip and sear the other side for 3–4 minutes. Add 2 tablespoons unsalted butter, 2 crushed garlic cloves (in skins or peeled), and 2 sprigs of fresh thyme to the pan to flavor as it cooks.

Baste and finish

Tilt the pan and, using a spoon, baste the steak with the melted butter and aromatics for 1–2 minutes per side. For doneness, aim for an internal temperature of about 125°F for medium-rare or adjust to your preference (e.g., 130–135°F for medium).

Rest and serve

Transfer the steak to a cutting board and rest for 5–10 minutes. Slice against the grain if desired and serve with your choice of side.