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Sliced medium-rare ribeye steak with herb butter on rustic plate

Classic Ribeye Steak

The most marbled, flavorful steak cut cooked simply to let the beef shine. A perfectly seared crust gives way to tender, juicy medium-rare meat that melts in your mouth. This steakhouse-quality dinner is surprisingly easy to master at home with just a few simple techniques.
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 688
Ingredients Method Notes

Ingredients
  

For the Ribeye Steak
  • 900 g ribeye steak 2 steaks, about 3cm thick
  • 25 ml avocado oil
For the Seasoning
  • 12 g flaky sea salt
  • 5 g coarsely ground black pepper
For Basting
  • 40 g unsalted butter
  • 6 cloves garlic smashed
  • 4 sprigs fresh rosemary

Method
 

Temper the Steaks
  1. Remove steaks from refrigerator 45 minutes before cooking to reach room temperature. Pat very dry with paper towels on all sides.
Season Generously
  1. Season steaks generously with 12g salt and 5g pepper on all sides, including the fat cap edges. The seasoning should be visible.
Preheat the Pan
  1. Heat a large cast iron skillet over high heat for 4 minutes until smoking hot and ready for searing.
Sear the First Side
  1. Add 25ml avocado oil to the smoking pan. Carefully place steaks in pan without moving them. Sear for 4 minutes until deeply browned and a crust forms.
Baste with Butter
  1. Flip steaks to the second side. Add 40g butter, 6 smashed garlic cloves, and 4 rosemary sprigs. Once butter foams, tilt pan and continuously baste steaks with the melted butter for 3 minutes.
Check Temperature
  1. For medium-rare, remove steaks when internal temperature reaches 52°C (125°F). The temperature will rise during resting.
Rest and Slice
  1. Transfer steaks to a cutting board and rest for 8 minutes. Slice against the grain and serve with accumulated juices from the board.

Notes

  • Thicker steaks are more forgiving and stay juicier—look for cuts at least 3cm thick for the best results
  • The fat cap should be rendered and crispy—stand the steak on its edge briefly if needed to crisp it up
  • A meat thermometer is essential for consistent results and prevents overcooking this premium cut
  • Save any pan drippings for serving—they add incredible flavor when spooned over the sliced steak