🔪 Introduction
A perfectly cooked ribeye steak is a thing of beauty — rich, buttery, and tender with a caramelized crust. Ribeye is known for its marbling, which melts into the meat as it cooks, delivering maximum flavor. This recipe uses the pan-sear and oven-finish method for a consistent and juicy result every time. Whether you’re a beginner or a steak aficionado, this method will elevate your home-cooked steak game.
🧂 Ingredients (Serves 1–2)
- 1 ribeye steak, 1.25 to 1.5 inches thick (around 12–16 oz)
- Kosher salt, to taste (about 1–1.5 tsp per side)
- Freshly ground black pepper, to taste
- 2 tbsp high smoke point oil (e.g., avocado oil, canola, grapeseed)
- 2 tbsp unsalted butter
- 3 cloves garlic, smashed
- 2–3 sprigs fresh thyme or rosemary (optional but recommended)
🍳 Equipment Needed
- Cast iron skillet (or heavy-bottomed oven-safe pan)
- Tongs
- Meat thermometer (optional, but highly recommended)
- Oven (preheated to 400°F / 204°C)
🔥 Instructions & Methods
🕓 1. Bring Steak to Room Temperature
Remove the steak from the fridge and let it sit at room temperature for 30–45 minutes. This ensures even cooking.
🧂 2. Season Liberally
Pat the steak dry with paper towels.
Season generously on both sides with kosher salt and black pepper. Press the seasoning into the meat.
🔥 3. Preheat Oven to 400°F (204°C)
While your steak rests and you season it, preheat your oven.
🍳 4. Sear the Steak
- Heat a cast iron skillet over high heat for 4–5 minutes until very hot.
- Add 2 tbsp of oil and swirl to coat.
- Carefully place the steak in the skillet. It should sizzle loudly.
- Sear for 2–2.5 minutes per side, undisturbed, until a dark golden crust forms.
🧈 5. Add Aromatics & Baste
- After flipping the steak once, add:
- 2 tbsp butter
- Garlic cloves
- Thyme/Rosemary
- Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 30 seconds to 1 minute.
🔥 6. Finish in the Oven
- Transfer the skillet to the preheated oven.
- Roast for 2–4 minutes, depending on thickness and desired doneness.
- For medium-rare, pull the steak when internal temp hits 130°F (54°C) (it will rise to ~135°F as it rests).
⏳ 7. Rest the Steak
Remove the steak from the pan and transfer to a plate.
Tent loosely with foil and rest for 7–10 minutes. This allows juices to redistribute.
🔪 8. Slice & Serve
Slice against the grain and serve with pan juices or a pat of compound butter.
🌡️ Doneness Guide (Internal Temps Before Resting)
| Doneness | Temperature | Notes |
|---|---|---|
| Rare | 120–125°F | Cool red center |
| Medium-Rare | 130–135°F | Warm red center – perfect |
| Medium | 140–145°F | Warm pink center |
| Medium-Well | 150–155°F | Slightly pink center |
| Well Done | 160°F+ | Little to no pink |
🍷 Suggested Pairings
- Wine: Cabernet Sauvignon, Syrah, or Malbec
- Sides: Garlic mashed potatoes, roasted asparagus, or a simple arugula salad
- Sauces (optional): Chimichurri, peppercorn sauce, or red wine reduction