Rib-Eye Steak

About Rib-Eye Steak

Rib-eye is a richly marbled beef cut prized for its tenderness and deep flavor. It responds well to high-heat cooking methods such as grilling or pan-searing.

Ingredients

• 1 rib-eye steak, about 1 to 1½ inches thick
• Salt
• Freshly ground black pepper
• 1 tablespoon high-smoke-point cooking oil
• 1 tablespoon butter
• 1 crushed garlic clove
• Fresh rosemary or thyme, optional

Preparation

1. Pat the steak dry and season both sides generously with salt and pepper.
2. Heat a heavy skillet over medium-high heat until very hot, then add the oil.
3. Sear the steak without moving it until a browned crust forms. Turn and sear the other side.
4. Lower the heat slightly. Add the butter, garlic, and herbs, then spoon the foaming butter over the steak as it finishes cooking.
5. Check the center with an instant-read thermometer. Remove the steak a few degrees before the desired final temperature because it will continue cooking as it rests.
6. Rest for 5 to 10 minutes before slicing against the grain.

Temperature Guide

Serving Suggestions

Serve the rib-eye whole or sliced with roasted potatoes, grilled vegetables, a crisp salad, or sautéed mushrooms. Spoon the resting juices over the meat before serving.