Ribeye steak

Active Time: 20 minutes
Total Time: 45 minutes (plus optional resting time for the steak)
Intensity: Medium. This recipe requires attentiveness and confidence with high heat, but the steps are straightforward.

Ingredients

For the Steak:

• 1 Ribeye steak, 1.5 to 2 inches thick (about 12-16 oz)

• 2 tbsp high-smoke-point oil (grapeseed, avocado, or refined avocado oil)

• 2 tbsp kosher salt

• 1 tbsp freshly cracked black pepper

• 2 tbsp unsalted butter

For the Garlic-Herb Compound Butter:

• 4 tbsp (1/2 stick) unsalted butter, softened

• 1 clove garlic, finely minced or grated

• 1 tbsp fresh parsley, finely chopped

• 1 tsp fresh thyme leaves, chopped

• 1/4 tsp kosher salt

• Zest of 1/4 lemon (optional, but brightens the flavor)

Equipment

• Heavy-bottomed skillet (cast iron or stainless steel preferred)

• Tongs

• Instant-read thermometer (highly recommended for perfect results)

• Small bowl for butter

• Plastic wrap or parchment paper

• Wire rack (optional, for resting)

Instructions

Step 1: The Crucial Dry Brine (45 minutes to 24 hours before cooking)

Pat the ribeye completely dry with paper towels. This is the single most important step for a good sear. Generously season all sides with kosher salt. Place the steak on a wire rack set over a plate and leave it, uncovered, in the refrigerator. For a 1.5-inch steak, 45 minutes is good. For deeper seasoning and an even drier surface (which means an even better crust), leave it overnight. The salt will penetrate, seasoning the meat throughout and drawing moisture to the surface to evaporate.

Step 2: Prepare the Flavor Bomb

While the steak rests at room temperature (see next step), make the compound butter. In a small bowl, mix the softened butter, minced garlic, chopped herbs, salt, and lemon zest until well combined. Spoon the mixture onto a small sheet of plastic wrap or parchment paper, roll into a log, and twist the ends to seal. Place in the freezer for 15-20 minutes to firm up, or in the fridge for future use.

Step 3: Bring to Temperature & Preheat

Remove the steak from the fridge 30-45 minutes before cooking to take the chill off. This promotes even cooking. Just before cooking, pat it dry once more if any new moisture has surfaced, then season liberally with fresh black pepper.
While the steak rests, place your dry, heavy skillet on the stove over medium-high heat. Let it get hot—properly hot. This should take about 5 minutes. You want it just shy of smoking.

Step 4: The Sear

Add the high-smoke-point oil to the hot pan; it should shimmer immediately. Carefully lay the steak away from you into the pan. It should sizzle fiercely. Do not touch it for 2-3 minutes. Allow a beautiful, deep brown crust to form. Use your tongs to peek. When it releases easily and is gorgeously browned, flip it. Sear the second side for another 2-3 minutes.

Step 5: The Buttery Baste

Reduce the heat to medium. Add the 2 tbsp of plain butter to the pan. As it melts and foams, tilt the pan slightly. Use a spoon to continuously baste the top of the steak with the hot, fragrant butter for 1-2 minutes. For even cooking, use your tongs to hold the steak on its side to render the fat cap for about 30 seconds.

Step 6: The Finish & The Rest

For a perfect medium-rare, you’re now looking for an internal temperature of 125-130°F. Check by inserting an instant-read thermometer into the thickest part of the steak, away from the fat seam. If needed, continue cooking, flipping every minute, until the desired temperature is reached.
This is non-negotiable: Transfer the steak to a wire rack or a warm plate. Do not cover it. Let it rest for at least 5-10 minutes. This allows the frenzied juices to redistribute throughout the meat. If you cut into it now, they will all flood your plate, leaving you with a dry steak.

Step 7: Serve & Devour

Slice the rested steak against the grain into ½-inch thick strips. This ensures maximum tenderness. Place the slices on a warm plate and crown them with a generous disc of the cold, garlic-herb compound butter. The butter will melt over the hot steak, creating an instant, luxurious sauce. Serve immediately.

Chef’s Notes & Variations

• Don’t Crowd the Pan: Cook one steak at a time for the best sear. Multiple steaks will drop the pan temperature and steam.

• Thermometer is Key: Guessing doneness is for gamblers. 120°F for rare, 130°F for medium-rare, 140°F for medium.

• Variations: Add a sprig of rosemary to the butter during the basting stage. For a spicy kick, add a pinch of red pepper flakes to your compound butter. A splash of bourbon or brandy added to the pan after searing (flambé carefully!) makes for a spectacular pan sauce.

Nutrition Information (Approximate, for a 16oz ribeye with compound butter)

• Calories: ~1150

• Total Fat: 95g

• Saturated Fat: 42g

• Cholesterol: 280mg

• Sodium: 1200mg (varies with seasoning)

• Total Carbohydrates: 1g

• Protein: 75g