Yields: 1-2 servings Prep time: 5 minutes (plus 30-60 minutes resting at room temperature) Cook time: 10-18 minutes (depending on thickness and desired doneness)
Ingredients
1 (1-1.5 inch thick) ribeye steak
1 tablespoon high-heat cooking oil (such as avocado, canola, or grapeseed oil)
2-3 tablespoons unsalted butter
2-3 cloves garlic, smashed
2-3 sprigs fresh rosemary or thyme
Kosher salt and freshly ground black pepper
Needed Hardware
Heavy-bottomed oven-safe skillet, preferably cast iron
Meat thermometer
Tongs
Instructions
Bring Steak to Room Temperature: Remove the ribeye from the refrigerator 30-60 minutes before cooking. Pat the steak dry with paper towels.
Preheat Oven: Preheat your oven to 400°F (200°C).
Season Generously: Season both sides of the steak generously with kosher salt and freshly ground black pepper.
Sear the First Side: Heat the cooking oil in the oven-safe skillet over high heat until it just starts to shimmer or lightly smoke. Carefully place the steak in the hot skillet and sear for 2-3 minutes without moving it, until a deep golden-brown crust forms.
Flip and Sear the Second Side: Using tongs, flip the steak and sear the other side for another 1-2 minutes, aiming for a similar crust.
Add Butter and Aromatics: Reduce the heat to medium. Add the butter, smashed garlic cloves, and fresh rosemary or thyme sprigs to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steak with the melted butter, garlic, and herbs.
Transfer to Oven: Immediately transfer the skillet with the steak to the preheated oven.
Cook in Oven: Cook for an additional 3-8 minutes, or until the steak reaches your desired internal temperature (see chart below). Baste with the pan juices once or twice during this time.
Check Internal Temperature: Use a meat thermometer inserted into the thickest part of the steak to check the temperature:Rare: 120-125°F (49-52°C) Medium-Rare: 130-135°F (54-57°C) – Recommended for ribeye Medium: 140-145°F (60-63°C)Medium-Well: 150-155°F (66-68°C)Well-Done: 160°F+ (71°C+)
Rest the Steak: Once the steak reaches the desired temperature, remove the skillet from the oven and transfer the steak to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes.
Slice and Serve: Slice the ribeye against the grain and serve immediately, drizzling with any remaining pan juices.
