The Perfect Ribeye — Every Time
A bone-in or boneless ribeye from Meridian Beef Company deserves nothing less than a screaming-hot cast iron and a generous knob of herb butter. This recipe takes about 20 minutes and delivers a steakhouse-quality result at home.
Ingredients
- 1 Meridian Beef ribeye steak (1–1.5 inches thick)
- 2 tbsp kosher salt
- 1 tbsp coarse black pepper
- 2 tbsp high-smoke-point oil (avocado or grapeseed)
- 3 tbsp unsalted butter
- 3 garlic cloves, smashed
- 3–4 sprigs fresh thyme or rosemary
Instructions
- Bring to temp. Remove steak from refrigerator 30–45 minutes before cooking. Pat completely dry with paper towels.
- Season generously. Season all sides with salt and pepper. Press seasoning into the meat.
- Preheat your pan. Heat a cast iron skillet over high heat for 3–5 minutes until smoking hot. Add oil.
- Sear. Place steak in pan. Do not move it. Sear 2–3 minutes per side for a deep crust.
- Baste. Reduce heat to medium. Add butter, garlic, and herbs. Tilt pan and spoon the foaming butter over the steak continuously for 1–2 minutes.
- Rest. Transfer to a cutting board and rest 5–8 minutes before slicing.
Temperature Guide
- Rare: 120–125°F
- Medium Rare: 130–135°F (recommended)
- Medium: 140–145°F
For best results, use a meat thermometer and pull the steak 5°F below your target — it will continue cooking while resting.